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    Home » Recipe » Appetizer

    Toaster Oven Roasted Potatoes

    Published: Oct 16, 2009 · Modified: Nov 2, 2014 by Jennifer Che

    Roasted Potatoes

    Happy Friday!

    Autumn is definitely here, and it's getting a lot colder in Boston!  The colors of the blog header reflect the change in seasons.  🙂 Brrrr!!! I took out my scarf, my gloves, and all my wool sweaters a few days ago!

    Despite the cold weather, the farmers' markets are still in full force here, with tomatoes, various squashes, pumpkins, and apples making a strong showing.

    FarmersMarketCollage1

    There's this one Asian Farm stand at the Central Square Farmer's Market that sells Thai basil, pea tendrils, bok choy etc. I love it!  Check out the Asian gourds they had last week.

    The cold weather makes me want to turn on the oven so I can start roasting and baking.  It also makes me think of simple comfort foods, like roasted potatoes.  I love roasted potatoes, and they taste delicious with just some oil, sea salt, and a touch of truffle oil (optional).

    FarmersMarketCollage2
     Scary Habaneros and Hen of the Woods mushrooms.  This mushroom was bigger than my head.

    Here's a great, simple way to make roasted potatoes - Tiny Urban Kitchen style - in the toaster oven!

    I love using the toaster oven because it saves electricity, preheats much more quickly, and can free up the big oven for other uses.  Furthermore, everything (the pan, the food) is smaller, lighter, and easier to handle.

    _MG_1722-2

    Toss small, baby potatoes with olive oil (enough to coat -say 2-3 tablespoons), salt, pepper, and herbs. I love using fresh rosemary and thyme. If you have large potatoes, cut them up so that each piece is about 1 square inch in size.  Important! If you are using whole baby potatoes with the skin, pierce the skin with a fork.  Otherwise, the potatoes might explode.  I learned this the HARD way in college with a sweet potato.  The whole inside of my toaster oven (pictured above - yes, I am still using the same toaster oven from college), was filled with bright orange . .potato remains.  It was so sad.

    Heat in toaster oven at 400 degrees for about 25 minutes, or until sizzling and cooked.

    While baking, stir the potatoes around at least once to ensure even browning.

    Enjoy! I did, with a lovely steak dinner "grilled" in the big oven using this awesome method.

    Roasted Potato steak dinner

    Have a great weekend!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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