Convection Oven Recipe
New Red Potatoes * (whatever quantity desired)
Olive oil (enough to cover potatoes)
½ to 1 teaspoon dried rosemary or 1 sprig fresh
Wash potatoes. Remove any eyes or bad spots and halve or quarter as desired – all potatoes should be about the same size for even cooking.
Dry potatoes and toss with olive oil - enough to cover all sides. Spread potatoes in a baking pan large enough to form a single layer. Sprinkle with freshly ground salt and pepper. Crush dried rosemary or mince fresh and toss with oiled potatoes. (don't overdo the rosemary - less is better than more)
Place baking dish in preheated oven at 400 degrees. If using a convection oven – use the roast setting. Potatoes will be nicely browned and crisp on the outside, but moist and tender on the inside in 30 to 45 minutes. Keep an eye on them and they are done when fork tender. It may take longer with a conventional oven, and they may need turning partway through the cooking process.
*Yukon Gold potatoes are good done this way, also.