Cook these irresistibly flavorful (and rich) potatoes along with a turkey or a roast, and though they will be done in about an hour, there’s no harm in letting them bake an extra 15 to 20 minutes. If you are worried about calories, use the low-fat evaporated milk alternative.

　　

Ingredients

makes 6 to 8 servings

　　2 pounds unpeeled red potatoes, scrubbed and cut into 1-inch cubes

　　1 teaspoon kosher salt

　　Freshly ground black pepper

　　2 to 3 tablespoons chopped fresh or crushed dried rosemary

　　3 to 4 cloves garlic, minced

　　2 cups heavy cream or undiluted evaporated milk (not condensed)

　　

Step 1

Position the oven racks so that they are evenly spaced. If you cook these potatoes along with meat or poultry, place a rack in the center for the meat and one below for the potatoes. Preheat the oven to convection roast at 300° to 325°F. Position the oven rack so that the potato dish will sit on the very bottom of the oven as it cooks.

　　

Step 2

Butter a shallow 1 1/2- to 2-quart baking dish. Place the potatoes in an even layer in the baking dish. Sprinkle with the salt, pepper, rosemary, and garlic. Pour the cream over them.

　　

Step 3

Roast on the center or bottom rack for 60 to 75 minutes, until the potatoes are done.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.