How to cook the perfect roast potatoes in your combi oven

With a Combi oven, its so easy! Follow our steps below & enjoy. 

Ingredients:

• Agria Potatoes
• Rice Bran Oil
• Salt

 Method:

1. Preheat your Combi oven to the following settings:
   • 100% Steam
   • Temp: 100◦C
   • Core temp probe: 98◦C
2. While your oven is preheating, peel the potatoes and cut them into chunks (roughly 3.5x3.5cm) – the smaller they are cut, the quicker they will take to cook.
3. Keep the peeled and cut potatoes in a bowl of water until just before the oven is up to temperature to prevent them from going brown.
4. When the oven is just about up to temperature, put your potatoes into a perforated steam pan.
5. When the oven is preheated, load the food and insert the core temp probe into the centre of one of the largest pieces of potato.
6. Cook the potatoes until an internal temperature of 98◦C is reached. At this point, they are fully cooked and fine to eat if you don’t require them to be crunchy.
7. Remove the potatoes from the oven and preheat the oven to the following settings:
   • Convection only (no steam)
   • Vent: Fully open (this helps to remove moisture and crunch your potatoes)
   • Temperature: 210◦C
   • Time: 15 minutes
8. While the oven is preheating, transfer your steamed potatoes to a plain steam pan and coat them generously with rice bran oil and salt.
9. Spread the potatoes out so they are not touching each other.
10. When the oven has reached temperature load the oven.
11. After 15 minutes, check your potatoes. They should be going nicely golden and crispy.
12. Turn them with a spatula
13. Cook for a further 5 minutes on the same settings.
14. Serve immediately!

 Notes:

• You could steam the potatoes earlier in the day and crunch them up just prior to serving – it may just take a little longer, as they won’t be hot to start with.
• Always keep an eye on the potatoes through the crunching stage – they may take longer or shorter depending on your potatoes.