Herb Roasted Red Potatoes in the NuWave Oven
Theyre the perfect complement to virtually any entree for you and your sweetheart.
Theyre the perfect complement to virtually any entree for you and your sweetheart.
- Carbohydrate 31.0808404727045 g
- Cholesterol 0 mg
- Fat 6.63785688319054 g
- Fiber 2.43373772069107 g
- Protein 3.70269793602468 g
- Saturated Fat 0.940031928517806 g
- Serving Size 1 1 Serving (177g)
- Sodium 27.1740835002032 mg
- Sugar 28.6471027520134 g
- Trans Fat 0.22328725874057 g
- Calories 193 calories
Step-by-step
- Place potato quarters in large bowl and toss with olive oil until lightly coated.
- Add seasonings to bowl and toss until thoroughly coated.
- Place potatoes on 4-inch rack and bake on Power Level HI for 10 minutes.
- Flip potatoes and cook for additional 10 minutes.
- Serve with your favorite chicken, beef or fish.
Crowding the cooking rack is the primary error cooks make when using a countertop convection appliance like the NuWave. Air circulation dictates the final texture of the exterior, requiring space between each quartered piece so convective currents can reach every surface. Fresh herbs burn quickly under intense radiant heat, meaning mincing thyme, oregano, and rosemary finely and coating them thoroughly in oil protects them from scorching while releasing their volatile aromatics into the starchy flesh below.
- Position potatoes on the designated 4-inch rack to allow optimal heat distribution from both top and bottom heating elements.
- Maintain a high power level setting for the entire twenty-minute duration, flipping the pieces at the ten-minute mark to ensure even browning.
- Cut potatoes into uniform quarters to guarantee that internal starches gelatinize at the exact same rate across the entire batch.
- Pair these herbaceous roots with roasted poultry, pan-seared steak, or grilled white fish where the neutral starch absorbs rendered fats and pan juices.
- Store any leftover cooked potatoes in an airtight container in the refrigerator for up to four days, reheating them in a convection environment to restore their crust.
Roasting starchy vegetables in countertop halogen ovens represents a modern adaptation of traditional oven roasting, utilizing forced air to accelerate dehydration of the outer skin. Mastering this technique yields reliable results without heating a large kitchen range.
