Just in time for the weekend here is a little quickie! This is where the my Combi-Steam brand of choice sets itself apart from other ovens. We are about to use the BakeOMatic function which essentially provides you with automatic cooking for 14 different types of food. It covers nibbles like sausage rolls and quiches (both fresh and frozen), baked dishes (think potato bake or lasagne) and even pizza (again fresh or frozen!) How could you go wrong? The great thing is that the VZUG Combi-Steam will use a combination of steam and convection heat to give you fluffy inside and golden brown outside and you are on a "need to know basis"...that is you don't need to know...just trust your amazing oven!

It's heaven when you can't be bothered, are run off your feet like a mad chook, have friends with hungry mouths to feed or you just want something to look after itself while you concentrate on other things.

These little taties are perfect for a quick Friday night supper or a Sunday afternoon snack. I love them with some sour cream which you can mix with some good whole egg mayo, some pesto or some sweet chilli sauce for added excitement.

The best potatoes to do this with are the ones with the red skins....Mozarts, Ceciles, Otway Reds, Desirees or the good ole Pontiac. These are great because they have a more "waxy" inside that gets nice and brown and the skin is yummy when baked.

Using the BakeOMatic Baked Potatoes option you can also cook whole potatoes in their skins and then simply cut them open and lather in your favourite toppings like bacon bits, sweetcorn, coleslaw, sour cream and grated cheese. These ones, however are chopped and served like a seasoned wedge but without all the weird colours, flavours and preservatives that you can sometimes find on the frozen versions! Enjoy!!

If you aren’t the owner of the same CombiSteam as I have in my palace kitchen, don’t fret. I have also included a more general cooking method for this recipe. You will just need to time them and set your own temperature (and potentially level of Steam). Not the end of the world! The Queen has your back.

Serves 4-6 as a side or snack

Ingredients:
4 medium potatoes - skin on or off - your call (roasting variety)
2 tbs olive oil
1/4 cup grated parmesan or pecorino cheese
good pinch of paprika (I like smoked but whatever you have will do!)
1 teaspoon dried thyme (or rosemary if preferred)

sour cream and other sauces for dipping

Method:

1. Cut the potatoes lengthways in half and then cut each half into thirds or quarters depending on size. (You want them to be a similar size to a commercially produced frozen wedge) or just into chunks.

2. Toss the potatoes in a mixing bowl with the oil, cheese, paprika, thyme and a big pinch of salt and black pepper.

3. Place onto a baking tray lined with baking paper and spread them out evenly.

4. Place the tray into the oven. Select BakeOMatic. Select Baked Potatoes. Select Medium Browned. Start the program. (If you don’t have BakeOMatic - select Combination Steam. Set the temperature to 220°C. Set variable Steam to 30%. Cook for 45 minutes. Turn off Steam to achieve more crispiness at the end if desired.)

5. Remove and serve as you desire.

Tip: These are also great served alongside some bbq'd steak or pan fried fish with a crispy salad. Mmmmmm... You can also try sweet potato too!

Simple but effective and yum, yum, yummy!

Happy Baked Potato-ing!

Yours in the kitchen,

The CSQ. x