Steaming Spuds: Miele Oven Potato Perfection

Cooking potatoes in a Miele steam oven is a quick and easy process. The oven offers a range of settings and modes to cook potatoes in different ways, such as roasting, steaming, and baking. For example, to roast potatoes, you can use the Fan Plus setting, while the Combination Mode is ideal for achieving a crispy texture. The Combination Bake setting is perfect for a quick baked potato, reducing the cooking time by half compared to a traditional oven. The steam function is also useful for preparing potatoes for mashing, ensuring a creamy and smooth texture. Additionally, the steam oven is versatile enough to accommodate various potato recipes, including twice-baked potatoes, roast potatoes with duck fat and rosemary, and more.

How to make roast potatoes in a Miele steam oven

Ingredients

• 4 medium-sized Desiree potatoes
• 200g duck fat
• 35g plain flour
• 2 bulbs of garlic, halved horizontally
• 4 sprigs of rosemary
• 2 sprigs of thyme
• Sea salt to taste

Method

• Peel the potatoes and cut them into halves or eighths. Place them into a large perforated tray.
• Transfer the tray into a Miele Steam Oven and steam at 100°C for 45-50 minutes, or until fully cooked and soft.
• Remove the potatoes from the oven and give them a good shake to fluff up the outsides. You can also slightly crush the potatoes with your fingers or a knife to create more surface area for crisping.
• Preheat your oven to Fan Plus 220°C.
• If you want to include duck fat, add it to a roasting tray and place it in the oven to melt.
• Toss the potatoes in the duck fat or coat them with olive oil. Add garlic, rosemary, thyme, and season with salt and pepper to taste.
• Return the potatoes to the oven and cook for 25-45 minutes, or until crispy and golden brown. Turn the potatoes halfway through to ensure even cooking.
• Serve immediately.

Tips

• If you are catering for a large party, you can steam the potatoes in advance. They may take a little longer to roast, but starting from room temperature will only make a marginal difference.
• Suitable potatoes for roasting include Desiree, Nicola, Dutch Cream, King Edward, and Pink Eye varieties.
• If you prefer a meat-free option, you can use vegetable oil instead of duck fat.

How to make baked potatoes in a Miele steam oven

Ingredients:

• 2-4 russet potatoes
• 1/2 cup of chives
• 1/2 cup of sour cream
• Salt and pepper to taste

Method:

• Place the russet potatoes on the Speed Oven glass tray.
• Select the Combi-Bake setting on your Miele Steam Oven at 450°F for 35 minutes.
• Once the potatoes are cooked and slightly cooled, add sour cream and chives as toppings.

Alternative Method:

• Peel 4 medium-sized Desiree potatoes and cut them in half.
• Place the potatoes on a perforated steam tray and put them into the oven on the steam setting at 100°C for 50 minutes.
• Once cooked, remove the potatoes and let them stand for 1 minute to steam dry.
• Pass the potatoes through a ricer into a mixing bowl and season with salt and pepper.
• Bring a mixture of butter and cream to a boil and immediately pour it over the potatoes.
• Fold the mixture with a spatula or wooden spoon, checking the seasoning and adjusting as needed.

Tips:

• For extra crispy potatoes, give them a good shake after removing them from the oven to fluff up the outsides.
• If you want to add more flavour, crush some garlic cloves and place them over the potatoes with thyme, sea salt, and olive oil before returning them to the oven.

How to make fluffy, mashed potatoes in a Miele steam oven

Ingredients:

• 4 medium-sized Desiree potatoes
• 70g unsalted butter
• 200g thickened cream
• Salt and pepper to taste

Method:

• Place the butter and cream into a saucepan and bring to a boil over medium-low heat. Reduce the heat and let it simmer for 2 minutes, then set aside.
• Peel the potatoes and cut them in half. Place them on a perforated steam tray and put them in the oven on the steam setting at 100 degrees Celsius for 50 minutes.
• Once the potatoes are cooked, remove them from the oven and let them stand for 1 minute to steam dry.
• Pass the potatoes through a ricer into a mixing bowl. Season with salt and pepper.
• Bring the cream mixture back to a boil and immediately pour it over the potatoes.
• Fold the mixture with a spatula or wooden spoon until well combined.
• Check the seasoning and adjust as needed.

Note: When making mashed potatoes, use ground white pepper only. Cracked or ground black pepper will stain your mash and leave it with black streaks.

How to make twice-baked potatoes in a Miele steam oven

Twice-baked potatoes are a delicious and nostalgic dish that can be easily adapted to your taste preferences and dietary needs. The addition of a Miele steam oven speeds up the cooking process, resulting in fluffy, creamy potatoes with a crispy exterior. Here is a step-by-step guide to making this mouth-watering dish:

Ingredients:

• 6 large potatoes, scrubbed
• 6 slices of streaky bacon, diced
• 1 teaspoon of horseradish (optional)
• 4 scallions, finely sliced
• 2 ears of sweetcorn, shucked and kernels sliced (or 1.5 cups of frozen kernels)
• Black pepper, to taste
• 1 cup of grated cheese (Cheddar or your preferred variety)

Step 1:

Preheat your Miele oven to 350°F/180°C with the combi steam setting. If your oven has variable steam settings, use 60%. Prick the potatoes all over with a fork and place them on a baking tray. Cook for 45 minutes to an hour, or until they are tender.

Step 2:

While the potatoes are cooking, prepare your other ingredients. Dice the bacon, slice the scallions, and cut the corn kernels off the cob. You can also cook the bacon on a separate tray at this point, at a higher temperature (430°F/220°C) for about 10 minutes, until golden.

Step 3:

Once the potatoes are cooked, remove them from the oven and let them cool for about 15 minutes, or until you can handle them comfortably. Cut the potatoes in half across the widest part so they sit fairly flat. Scoop out the potato flesh, leaving a small border to prevent the skins from collapsing. Don't worry if you break or tear the skins, as you can patch them up later.

Step 4:

In a separate bowl, mash the scooped-out potato flesh with sour cream, mustard, horseradish (if using), and butter. Mix in two-thirds of the cooked bacon, scallions, corn kernels, and black pepper to taste. You can add salt if needed, but the bacon may provide enough saltiness.

Step 5:

Spoon the delicious mixture back into the potato skins, distributing it evenly. Sprinkle the grated cheese on top and place them in the oven for about 15 minutes, or until the cheese is bubbling and golden.

Step 6:

Serve the twice-baked potatoes hot, as a main course or a side dish. Enjoy the creamy, fluffy texture and the combination of flavours!

Tips:

You can prepare these potatoes ahead of time and store them in the fridge for up to 24 hours before the second bake. They also reheat well and can be a great way to use up leftover vegetables or meats. Feel free to get creative with your fillings and make them vegetarian or vegan by omitting the cheese and bacon.

How to make duck fat potatoes with rosemary in a Miele steam oven

Ingredients:

• 1.5kg large Desiree potatoes, peeled and cut into eighths
• 200g duck fat
• 35g plain flour
• 2 bulbs of garlic, halved horizontally
• 4 sprigs of rosemary
• 2 sprigs of thyme
• Murray River Sea Salt to taste

Method:

• Arrange the potatoes in a perforated steam tray and place them in the Miele steam oven. Steam at 100°C for 8 minutes.
• Remove the potatoes from the oven, drain any excess water, and shake them to roughen the edges. Allow them to dry at room temperature for 10 minutes.
• Preheat the Miele oven to Fan Plus at 220°C.
• Place the duck fat in a Gourmet oven dish and put it into the oven on shelf position 2 for 5 minutes, or until the duck fat is melted.
• Toss the potatoes in flour, coating them evenly, and carefully add them to the oven dish, gently coating them in the duck fat. Add the garlic, rosemary, and thyme, and season with salt to taste.
• Reduce the temperature to 200°C and cook for 45 minutes, or until the potatoes are crisp and golden brown, turning halfway through to ensure even cooking.
• Transfer the potatoes to a pre-warmed bowl, season to taste, and serve immediately.

Tips:

• Duck fat can be purchased from gourmet delicatessens and specialty food stores.
• Suitable potatoes for roasting include Desiree, Nicola, Dutch Cream, King Edward, and Pink Eye varieties.
• For extra crunch, you can add a little semolina to the flour before tossing the potatoes.
• If you don't have access to a Miele steam oven, you can achieve similar results by steaming or parboiling the potatoes before roasting them in a conventional oven.

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