Convection Oven Baked Potato For One Food
11 BEST THINGS YOU CAN MAKE IN A CONVECTION OVEN
Once you try these convection oven recipes, you'll want to skip the regular oven! From potatoes to vegetables to chicken, the convection oven always delivers.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 11
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CONVECTION OVEN BAKED POTATO FOR ONE
Make and share this Convection Oven Baked Potato for One recipe from Food.com.
Provided by commercesd
Categories Vegetable
Time 50m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375.
- Choose a russet potato free of blemishes.
- Wash potatoes under running water with a vegetable scrubber brush.
- Pat potato dry.
- Poke the potato all around with a fork for steam to release.
- Spray or rub oil or butter lightly over potato.
- Sprinkle salt over the potato.
- Place potato directly on convection oven rack.
- Bake at 375 degrees for 45 minutes or until done. Turn potato over halfway through baking time.
- Remove from oven when baked.
- Cut or squish top of potato carefully.
- Garnish with butter, yogurt, spices or other condiments.
- Idea: reserve skin to make a baked potato skin with cheese later.
Nutrition Facts : Calories 158.1, Fat 4.6, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5
BAKED POTATOES IN OVEN
The old-fashioned way of baking potatoes in the oven is unknown to many. It saves crowding out the microwave and the end result is better consistency with a flavorful potato skin.
Provided by Jeff Baygents
Categories Vegetable
Time 1h5m
Number Of Ingredients 2
Steps:
- Preheat the oven to 375°F. Wash potatoes over running water and pat dry.
- Puncture each potato about ½ dozen times all around with a fork to allow steam to escape.
- Rub some vegetable oil (or bacon drippings) around each potato to coat.
- Place on a baking sheet or directly on the oven shelf. Bake for about 1 hour.
- Test to confirm baked by poking half-way deep with a fork. No resistance past the skin is good for being done.
Nutrition Facts : Calories 346 kcal, Carbohydrate 64 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, TransFat 0.03 g, Sodium 22 mg, Fiber 8 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRISPY OVEN ROASTED POTATOES
These super crispy roasted potatoes only need 20 minutes in the oven. They make a great snack or side dish. If you don't have any fresh herbs on hand, you can substitute 1/2 teaspoon dried thyme + 1/2 teaspoon dried rosemary or 1 teaspoon herbs de Provence.Recipe: Ursula | lilvienna.com
Number Of Ingredients 12
Steps:
- Thoroughly rinse and scrub the potatoes. Dice the potatoes into 3/4 to 1-inch cubes. The potatoes should be uniformly sized for even cooking.
- In a large bowl, add oil, salt, pepper, thyme and rosemary. Whisk with a fork until well combined.
- Add potatoes to the bowl and toss well until they are evenly coated.
- Line two baking sheets with parchment paper. Spread the potatoes out on the prepared baking sheets. Make sure that the potatoes are spaced out well and that they are not overlapping, or else they will cook uneven and not turn out crispy.
- Bake potatoes in a 390 °F (200 °C) preheated fan/convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the potatoes. Bake for another 5-10 minutes or until the potatoes are crispy, golden brown and baked through, depending on their size. Note: In convection ovens, the potatoes brown evenly on both sheets, this might not be the case with top and bottom heating elements. Rotate the sheets halfway through.
- Serve immediately while still hot. Finish the freshly baked potatoes with fleur de sel or a pinch of regular fine salt, depending on your taste. Serve with sour cream dip or your favorite dipping sauce.
- Add all ingredients to a bowl and stir well.
- If you have leftovers: The roasted potatoes taste great as an addition to salads or bowls.
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