Ingredients

• 12 medium (size “B”) Yukon Gold potatoes

• 4 Tablespoons unsalted butter

• 1 Tablespoon finely chopped fresh herbs, such as rosemary, thyme, parsley, or chives

• 1 teaspoon Kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

Heat the Wolf Convection Steam Oven on Convection Steam mode at 425°F. Place the rack in the porcelain-coated pan with rack.

To ensure the potatoes fan out when cooked, it is important not to cut them all the way through. Lay each potato between two chopsticks or large skewers. Carefully slice across the width of the potato every ¼ inch from end to end. Do not cut completely through the potato; keep the bottom intact so it will fan out during cooking.

Place the sliced potatoes in a bowl of water and refrigerate for a few hours or up to overnight.

Remove the potatoes from the water and place them upside down on a towel to drain. Pat dry with a towel.

Melt the butter in a small saucepan and combine with the herbs.

Arrange the potatoes on a perforated sheet tray. Brush with the butter mixture and evenly divide the salt and pepper over each potato. Place in the Wolf Convection Steam Oven on rack position 2 and cook for 25–30 minutes, until the potatoes are evenly browned and crispy.