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Twice Cooked Herb Roasted Potatoes

There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them.

The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning.

Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved.

Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection.  Cooking potatoes this way elevates them from a humble side to a stunning side.

Steam & Convection Roast or Convection Bake

Rib Roast-6.jpg


3 - lbs baby yellow or red potatoes

1 - tablespoons EVOO

1 - tablespoon butter (very soft or melted)

½ - teaspoon herb’s de Provence or seasoning of your choice


Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes.  Drain and set the potatoes aside to cool.

Preheat the oven to Convection Roast or Convection Bake 400 degrees

Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet.

Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. 

Toss the potatoes halfway through the cooking time to ensure they are evenly crisped.

Serves 4 - 6



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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