Steam-Baked Potatoes

Carlene Thomas RDN
Carlene Thomas RDN
August 31, 2023
Fluffy on the inside, crispy on the outside, these baked potatoes are the kind you will want to dig into, skin and all. This recipe uses the steam function, along with the probe, to quickly cook multiple potatoes to their optimal texture. After the potatoes are tender, the oven switches to dry heat to crisp the skin. Note: The initial baking time depends on the size of your potatoes. You can expect a medium, 8-ounce potato to take about 45 minutes to cook. A smaller, 5-ounce potato will take around 30 minutes; a larger, 12-ounce potato will take about 1 hour. This recipe uses a perforated pan, but if you don't have one, you can use a wire rack placed over a sheet pan.
Prep Time
Cook Time
Steam-Baked Potatoes
4.6 (10)
½ cup
2 Tbsp
kosher salt
4 (8-ounce)
russet potatoes
1.5 Tbsp
melted duck fat or olive oil

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

2. Prepare Brine

In a medium bowl, whisk together the water and salt until the salt is dissolved.
Prepare Brine

3. Prepare Potatoes

Wash the potatoes and trim away any eyes. Use a fork to carefully poke the potatoes on all sides to allow steam to escape.
Prepare Potatoes

4. Dip in Brine

Add each potato, one at a time, to the brine, and roll to coat it in the water. Transfer to a perforated pan (see note).
Dip in Brine

5. Probe

Carefully insert the probe into the center of the largest potato.

6. Cook

Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 30 minutes to 1 hour, depending on the size of the potatoes.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
205°F Probe Target

7. Brush with Fat

Remove the potatoes from the oven and brush on all sides with the melted duck fat.
Brush with Fat

8. Crisp

Return to the oven, placing a second tray on the rack below to catch any drips. Cook until the skin is crisp, about 15 minutes after the stage begins.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear
00:15 Timer

9. Top and Serve

Slice each potato open, fluff the insides, and add butter or any other desired toppings. Serve hot.
Top and Serve
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