Ingredients

• 4 ounces clarified butter or ghee

• 5 cloves garlic, peeled and smashed

• 2 large sprigs rosemary

• 3 pounds russet potatoes, peeled and cut into 2-inch chunks

• 2 quarts cold water

• 2 Tablespoons Kosher salt

• ½ teaspoon baking soda

• Kosher salt and freshly ground black pepper, to taste

Instructions

Infuse the Butter

Combine the clarified butter, garlic, and rosemary in a small pot. Heat over the smallest burner on the cooktop at the lowest heat setting.

Allow the mixture to gently infuse while you prepare the potatoes.

Prepare the Oven

Preheat a Wolf Convection Steam Oven in Convection Steam Mode to 445°F.

Cook the Potatoes

Bring the water to a boil over high heat in a pot large enough to hold the potatoes. Add the Kosher salt, baking soda, and potatoes, then return to a boil. Reduce the heat and cook until the potatoes are just fork-tender, about 10 to 15 minutes.

Drain well through a colander and allow the potatoes to cool briefly, 1 to 2 minutes, before transferring them to a large bowl.

Rough and Season

Strain the infused butter over the potatoes. Gently shake the bowl until the potatoes begin to look slightly rough around the edges.

Transfer the potatoes onto a foil-lined enameled tray for the convection steam oven, arranging them so there is space between each piece.

Roast and Finish

Place the tray in the oven and roast until the exterior of the potatoes is crisped to your liking, about 25 to 40 minutes. Sprinkle with Kosher salt and freshly ground black pepper to taste, and serve hot.