Crispy-edged, tender in the center roasted potatoes using Convection Roast. Served with BBQ ribs last night. The potatoes were easy and delicious! From the Complete Convection Oven Cookbook.
Ingredients:
- 2 pounds small potatoes, red or Yukon gold, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh rosemary, chopped
- salt to taste
Directions:
Preheat on Convection Roast to 450-degrees.
Line baking pan with foil.
Toss prepared potatoes in olive oil and butter. Spread onto baking pan and sprinkle evenly with rosemary and salt.
Bake for 30-35 minutes; until golden brown and tender in the middle.
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