Convection Oven Recipe
New Red Potatoes *
(whatever quantity desired)
Olive oil (enough to
cover potatoes)
Salt
Pepper
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.
I love potatoes prepared this way. In the summer, I cut the potatoes smaller (quartered or eighth'ed) and put them, oil and fresh rosemary in individual foil packets to cook on the grill. When you open the packets, the aroma is great.
ReplyDeleteOh, I agree! - come summer - I will be sharing some of my favorite ways to cook on the grill - including using foil. Thanks for sharing your way of doing this.
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