No Pressure Toaster Oven Rosemary Fries
It’s super-easy to make these crunchy toaster oven fries – just pop them in and when the timer rings, they’re ready! The toaster oven preheats and turns itself off giving you time to work on the main meal.
Are you wondering why I didn’t pre-pressure cook the fries? I tried various ways, times and pressures and the resulting potatoes couldn’t really be called “fries” – they fell apart and had to be eaten with a fork and knife.
Long-time readers already know that I will not unnecessarily complicate a recipe or compromise the results for the sake of using a pressure cooker. Sometimes, you can’t. This is one of those times.
On the plus side, baking fries in the toaster oven makes the whole cooking process practically hands-free. Time that your hands can dedicate to cooking the main dish. For example, my family’s favorite accompaniment, tomato-braised meatballs!
4 Reasons Toaster Ovens are Awesome
I almost never use my fancy 36″ (90cm) oven anymore except for our ritual Sunday night double-wide focaccia. I’ve moved what little baking and broiling I do to the toaster oven. Here’s why:
- Fast – A toaster oven is small and preheats faster than an oven. (5 minutes vs. 20 for my more-than-full-sized oven).
- Easy -Most toaster ovens have a timer – when time has run out, the oven will turn itself off.
- Effective -The heating element in a toaster oven is is very close to the food – so caramelization is guaranteed.
- Energy Efficient – A small toaster oven consumes much less energy than an electric oven cooking at the same temperature (here’s how).
What unexpected things do you cook in your toaster oven? Leave a comment below to let us know!
My Toaster Oven & Happy Accidents
I have a special kind of toaster oven that also makes bread (only available in Europe, sorry). It gets used to make two whole grain loves a week ever since I got it for Christmas two years ago. Thanks to this double-use I accidentally got a crunchy coating on my oven fries. Wha..? Let me explain.
When I re-utilized the left-over parchment paper that I use to stretch dough into baguettes, I inadvertently coated the potatoes in a bit of flour, too. I got THE CRUNCHIEST oven fries- ever! Since that happy accident, I always dust the potatoes with just a little bit of flour on purpose to get this coating. Try it!
Although my toaster oven is not available in the U.S. whenever I come over and do pressure cooker demos in American cooking stores I’ve used Breville’s Smart Oven for the last broiling step. It heats up quickly and evenly with lots of features (like a rack that slides half-way out so you don’t burn your hands on the elements, and removable crumb tray so you don’t have to coat the bottom of the toaster oven with tin foil). Even though it does not make bread like mine, I highly recommend it if you’re looking to move any baking you’ve got left to a quality toaster oven.
- Serves: 4 servings
- Serving size: ¼th
- Calories: 325.6
- TOTAL Fat: 3.7g
- TOTAL Carbs: 66.8g
- Sugar Carbs: 3.6g
- Sodium: 315.8mg
- Fiber Carbs: 6.2g
- Protein: 8.1g
- Cholesterol: 0.0mg
- 2 pounds (1k) new potatoes
- 1 tablespoon AP flour
- 1 tablespoon olive oil
- 1 sprig rosemary, finely chopped (about a tablespoon)
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Prepare a baking sheet that came with your toaster oven by covering it with parchment paper and set aside.
- Wash the potatoes really well, remove any blemishes and slice into wedges not wider than approximately ½" (1 cm). Toss them on the baking sheet as you go.
- Sprinkle the potatoes with flour, salt, pepper, rosemary and olive oil.
- Use your hands toss the potatoes in the baking sheet until evenly coated with all of the ingredients.
- Shake the pan to get all of the potatoes into an even flat layer.
- Slide the baking sheet in the bottom rack of the toaster oven and cook, using the convection setting (the setting with the fan), for 60 minutes at 400°F (200°C)-includes pre-heat time.
- Serve hot - preferably with homemade ketchup!
Wash potatoes well and remove any imperfections.