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Yukon Gold sliced 1/8" thick cooked in CSO 375 F with and without steam x 11min.
Steamed pots were thoroughly cooked and just starting to brown. Not crispy. Good potato taste.
No-steam potatoes were thoroughly cooked, dried-out on the top side (ie not the part laying on the baking pan), less potato-y and not crispy.
Steam >> convection. But the high heat of a pan seems needed for crisping.
Yukon Gold sliced 1/8" thick cooked in CSO 375 F with and without steam x 11min.
Steamed pots were thoroughly cooked and just starting to brown. Not crispy. Good potato taste.
No steam potatoes were thoroughly cooked, dried-out on the top side (ie not the part laying on the baking pan), less potato-y and not crispy.
Steam >> convection. But the high heat of a pan seems needed for crisping.
By Shalmanese,
By ducphat30,
