18 minutes ago, ElsieD said:Over on The Air Fryer topic @Smithy had a picture of Hasselback potatoes and since I saw that picture I can't get them out of my mind so I decided I'd made some for dinner. So naturally I now have a question. The Chart suggests using bake steam on spuds. I don't know much yet about how bake steam works but it seems to me the potatoes would do better cooked without steam if I wanted (and I do) crispy edges. Does the oven just steam for a while and then change over to convection baking, ensuring me of crispy bits? 0r does it steam throughout on that setting? Thank you all again. You have been very patient with me.
It seems like a convection bake with intermittent steam added to it. So it does brown the edges on potatoes but also prevents them from drying out too much, if that makes sense. I haven't made a Hasselback in ages, but I steam-roast new potatoes all the time, often with cut edges. The edges do indeed brown.
Edited to say: I always cook my potatoes on the rack, so they won't be sitting in any water but it's rare for water to accumulate when cooking at higher temps anyway. And I'm pretty sure others cook potato wedges on steam-bake, without worrying about using a rack.
