There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them.
The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning.
Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved.
Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side.
3 - lbs baby yellow or red potatoes
1 - tablespoons EVOO
1 - tablespoon butter (very soft or melted)
½ - teaspoon herb’s de Provence or seasoning of your choice
Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool.
Preheat the oven to Convection Roast or Convection Bake 400 degrees
Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet.
Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges.
Toss the potatoes halfway through the cooking time to ensure they are evenly crisped.