>> Thursday, August 26, 2010
Those Thanksgiving weekend sales are dangerous.
Last Thanksgiving weekend we walked into Sears with the intention of checking out some appliances. Before we knew it, we had plopped down a couple thousand of dollars in exchange for a spanking new double door refrigerator and a convection microwave oven.
I hadn't even considered getting a convection oven. How quickly salespeople can change your mind.
Well, it's been over half a year since we got our appliances delivered, and I have to say, this tiny urban kitchen is loving her new appliances. After having suffered for years with 20+ year old appliances (that probably needed replacement parts like these), I was thrilled to have a microwave that could properly pop popcorn and a refrigerator that dispensed water!
I've been slow to adopt the convection oven capabilities of my microwave. Maybe I'm chicken, or maybe I'm just too lazy to learn. I have no other excuse for why it's taken me this long to learn how to make perfectly crispy roasted potatoes.
But alas, I've finally figured out a good recipe that makes potatoes that I love.
I used Yukon golds from my CSA farm share, which have fantastic potato flavor and are also waxier in texture. I love waxy potatoes, which could explain why I loved these potatoes even more.
Convection Oven Roasted Potatoes
Potatoes, cut into 1 inch cubes
Herbs (e.g., rosemary)
Spread out the potatoes in a single layer on the convection microwave tray. Toss with olive oil to coat and season liberally with salt and herbs. Heat on convection mode at 450 °F for 35 minutes, or until the edges are crispy.
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