Wash, peel and quarter the raw potatoes. Salt vigorously in a bowl and let stand until a damp surface has formed (15-20 min). Then place the potato wedges in rows on a baking sheet lined with baking paper (see picture). I use a perforated baking sheet and save myself having to rearrange during the cooking process.

Preheat the oven to 230 ° C fan oven. Since I use a combisteamer, I add 100% steam for 10 minutes. Another 10 min at the same temperature without steam (0%). Then reduce the temperature to 210 ° C (0% steam) for another 10 minutes.If you don't like the color, you can add another 5 minutes of cooking time at this point. (Of course, that also depends on the size of the potato wedges). Finally, use the grill for 5 minutes.

If you don't have a steamer (Combisteamer, etc.), you can use the steam for the first 10 minutes with a spray bottle, such as that used for plants. Simply spray 3 or 4 vigorous strokes into the oven through the slightly open oven door 2 or 3 times during the first 10 minutes and close the door immediately. Be careful not to burn yourself on the hot steam.

The result is crispy on the outside and crispy on the inside. The taste is more "potato" compared to the fried or oil-brushed version, since fat is a natural flavor enhancer. The recipe works without the use of oil. The trick here is to salt in the previous one. Moisture is removed from the outer layer of the potato. The resulting layer of moisture creates a crispy surface during baking. The process is enhanced by the use of steam.