Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: 8 Servings

Ingredients
Ingredients
8 medium Yukon gold potatoes

2 tablespoons unsalted butter

2 tablespoons olive oil

1 ½ teaspoons finely chopped fresh rosemary

1 ½ teaspoons finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

Grated Parmesan cheese and chopped scallions for garnish



RATE THIS RECIPE

Based on 0 ratings

Preparation Method

 

  1. Slice the potatoes by cutting across the width every quarter inch from end to end. Do not cut completely through the potatoes to keep the bottom intact and allow them to fan out. You may put the potatoes on two chopsticks to use as a guide.
  2. Put sliced potatoes in a bowl of water in the refrigerator for a few hours, up to overnight.
  3. Remove potatoes from the bowl and place upside down on a towel to drain. Pat dry with towel.
  4. Melt butter in a small saucepan. Combine with olive oil, herbs, and seasonings.
  5. Arrange the potatoes on perforated sheet tray. Brush with oil mixture. Place in the Wolf Convection Steam Oven on Convection Steam Mode at 425°F and cook for 20-30 minutes until potatoes are evenly browned and crispy.