Convection Oven Baked Potato For One Recipes

CRISPY OVEN ROASTED POTATOES

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.

EASY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).