Convection Oven Recipe: Roasted Rosemary Red Potatoes
Rewritten by Joseph Garnett, Jr. - From the Archives
July 12, 2015
A convection and microwave oven combo now comes as standard in the RV and motorhome kitchen. If you’ve never used one before, you may ask yourself, “What exactly is cooking with a convection-microwave oven, and are there any recipes?” In a single appliance, the convection and microwave oven, provides you with the best of both worlds — faster cooking times with the microwave, and the convection oven allows the cook to brown and bake.
In the United States, the most commonly used potatoes for dishes are red potatoes. The potatoes retain their firm texture and pretty red skin color and white flesh, making them great for the microwave. The natural red color makes an attractive and extremely easy side dish. The potatoes go well with meat, poultry, or fish.
- Butter – one tablespoon.
- Garlic cloves – two smashed cloves.
- Rosemary – 1-1/2 tablespoons of fresh rosemary or one teaspoon of dried rosemary.
- Black Pepper – one-quarter teaspoon.
- Red Potatoes – use1-1/2 pounds of potatoes, cut into quarters. It should equal four cups.
Use and eight-inch square baking dish and set the microwave on medium high, or about 70%, for 45 seconds to melt the butter and heat the garlic. Next, add the rosemary, salt, pepper and potatoes. Be sure to toss it well. Cover the dish and microwave on high for about fifteen minutes, or until the potatoes are tender. Remember to vent a corner of the covering, if you are using a plastic wrap over the dish.
This recipe allows you to enjoy four to five delicious servings.
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