Roast the potatoes along with hamburgers, steaks, pork chops, boneless chicken breasts, or any other meat you choose. I use the highest oven setting, and they are done in about 15 minutes. Roast the potatoes in the center of the oven if that’s all you are cooking. You can also roast three pans of potatoes at once, on evenly spaced oven racks if you’re cooking for a crowd. If you are roasting meat, place it on the center or upper rack and roast the potatoes on a lower rack.

　　

Ingredients

makes 4 servings

　　4 large baking potatoes, scrubbed and each cut lengthwise into 6 wedges

　　1 tablespoon olive oil

　　1 teaspoon kosher salt

　　1/2 to 1 teaspoon cracked black peppercorns

　　

Step 1

Position the oven racks so that they are evenly spaced, with the top rack about 5 inches from the top of the oven. Place a ridged cast-iron grill pan on the top shelf of the oven and preheat the oven to 500°F or the highest setting on your oven. Once preheated, set the oven to convection roast or convection broil at 500°F. Or cover a shallow-rimmed baking pan with foil and coat with nonstick spray and do not preheat the pan.

　　

Step 2

Toss the potatoes with the olive oil, salt, and pepper in a large bowl. Spread them skin side down in an even layer on the prepared pan and roast on the top rack for 15 to 20 minutes or until they are tender.

　　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.