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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