5 from 1 review

Toaster Oven Roasting

Baking, roasting and broiling are all possible in a toaster oven as long as you have one with temperature controls. I love this Breville Toaster Oven that doesn’t break the bank. It can bake one 8″ cake (round or square) cake, a small pan of cookies, these roasted potatoes and so much more.

Why use the toaster oven? Personally, I have a very large oven that takes more than 20 minutes to preheat. In warmer months, that large oven creates a LOT of heat that makes my A/C work harder. The toaster oven preheats in just 2-3 minutes and, because it’s smaller, it throws off less heat.

Standard sized pans don’t usually work well in toaster ovens. But there are baking sheets that are sized just for toaster ovens like this 10.5 x 8 inch toaster oven pan that fits nicely. Just be sure to measure the inside of your toaster oven before ordering a pan.

Overhead view of glass bowl with zester and lemon resting on top. Cut lemon in upper right and bowls with oil and salt in upper left. Part view of white bowl with red potatoes in lower right and wood board with herbs in lower left. Blue napkin on right.

Ingredients

Red potatoes are my favorites for roasting. You can also use white, Yukon Gold, yellow or mixed baby potatoes. Save your russet potatoes for baked or mashed potatoes. Baby potatoes or regular size will work because they will be cut to a consistent size.

The recipe calls for 1 lb. of potatoes. This is a relatively small amount, but this is what fits well on a toaster oven pan. If you try to make more and crowd the pan, the potatoes will not brown because there will be to much steam.

Extra virgin olive oil coats the potatoes and helps then to brown. I prefer the flavor of extra virgin olive oil, but if you want something more neutral flavored, use avocado oil, sunflower oil, canola oil or any other neutral flavored vegetable oil

Close up of white bowl with toaster oven roasted potatoes with lemon, parsley and thyme garnish. Spoon on left and blue napkin on right. Wood board underneath. Stack of white plates in right rear and cutting board with lemon and parsley in left rear.

Lemon – the potatoes are roasted with lemon zest and just a little bit of lemon juice. Too much juice and the potatoes will not brown. If you’re not familiar with lemon zest, it’s the yellow layer of lemon peel that is filled with lemony flavor. It’s a great way to add flavor without adding liquid. See my post how to zest a lemon for a quick tutorial.

Fresh herbs – The potatoes are roasted at a high temperature and herbs tend to burn with too much heat. So once out of the oven the potatoes will be tossed with fresh thyme and parsley. These are my two favorite herbs for potatoes. If you are a fan of rosemary, toss the potatoes with 1/2 teaspoon finely chopped rosemary.

Finally some salt brings out all the other flavors In the dish. Be sure not to leave it out!