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
Vegetable oil
Herbs (e.g., rosemary)
Sea salt
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.
Serve!
Additional Resources
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simply beautiful…
Hmm, I wonder whether my microwave has a convection oven capability… it IS new. I’m totally researching that tonight 😉
My Grandmothers 20+ years old Panasonic microwave has confection. Nothing about it is new…haha.
If you google “microwave potato chips” there are some great recipes.
If you are going to buy an oven, it will be good if you read reviews first, it will save lots of time and you can purchase the best product. Reviews such as
http://21streviews.com/best-oven-reviews-2014/ will help a lot.
You can read review here http://21streviews.com/convection-microwave-reviews-2014/
Thanks for this recipe. I won’t tell you how long I’ve had my microwave/convection oven, but have only just started using that feature. I kept thinking that I had to convert regular recipes to suit it, but finally realized just to google ‘convection roasted potatoes’. Sheesh. Well, in my defense, I also mostly used to cook everything on the stovetop and rarely even used my big normal oven 😀
I was sort of upset when I discovered our new motor home did not have an oven as I love to cook and bake. I had never used a convection/microwave oven before and was sort of intimidated by the concept. However, I finally decided to give it a whirl and bake some homemade cornbread to go with our black bean veggie chili. The cookbook indicated that it was okay to use metal, so I mixed up the cornbread, poured it into the pan, and into the oven it went. It turned out perfect! So I’m looking forward to trying this recipe this weekend when we are off on another RVing adventure.
I have a standard oven with a convection setting. The potatoes were starting to burn at 23 minutes. Next time I’ll check them at 20 minutes.
Your dish look so delicious! I’ve never tried making roasted potatoes before, but after reading your recipe I feel like I have to. Thank you for sharing!
As I write I am trying your Roasted Potatoes in my WALL CONVECTION oven. I put the cut up potato on a sheet of tin foil ON my cast-iron pan. Sound OK? I”ll let you know how it turns out.
I used my oven with convection setting. I used a pyrex disn, and used a spatula to turn the potatoes a couple of times. I used olive oil and Emeril’s seasoning. They were very tasty, and roasted up quickly.