Ingredients

• 1½ pounds fingerling potatoes, washed and halved lengthwise

• 1 cup olive oil (or enough to coat the potatoes in the bag)

• 4 garlic cloves, smashed

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

• zest of 1 lemon

• 1 teaspoon Kosher salt

• ½ teaspoon freshly ground black pepper

Instructions

Preheat the Oven

Preheat the Wolf Convection Steam Oven on Sous Vide mode at 190°F with a perforated pan on rack 2.

Prepare the Bag

Place the potatoes in a vacuum-seal bag or a heavy-duty freezer-safe Ziploc bag.

Add the olive oil, garlic, herbs, lemon zest, Kosher salt, and black pepper.

Seal using either the water displacement method or a vacuum sealer.

Cook the Potatoes

Place the sealed bag on the perforated pan in the steam oven.

Cook for 90 minutes, or until the potatoes are fork-tender but not falling apart.

Finish

For a soft, buttery texture, serve directly from the bag.

For crisp edges, remove the potatoes from the bag, drain excess oil, and sear cut-side down in a hot skillet for 2–3 minutes.