Category: Vegetables/Vegetarian
Baked Potato, 16 oz. (450 g)
Coat potato with olive oil to help crisp the skin and sprinkle with sea salt before cooking.
Baked Potato – 16 oz (454 g)
1. Scrub potato under running water. 2. Coat potato well with olive oil. Sprinkle generously with sea salt. 3. With a sharp Chef’s knife, make a thin small slit in the top center of potato. 4. Place on parchment paper lined basket and heat to above setting. 5. Remove from oven and push ends towards each other (with oven mitts). 6. Serve immediately.
Crinkle Cut Fries
If more crispness is desired, place in the oven for another 30 seconds, no microwave.
Baked Potato – 16 oz (454 g)
1. Scrub potato under running water. 2. Coat potato well with olive oil. Sprinkle generously with sea salt. 3. With a sharp Chef’s knife, make a thin small slit in the top center of potato. 4. Place on parchment paper lined basket and heat to above setting. 5. Remove from oven and push ends towards each other (with oven mitts). 6. Serve immediately.
Crinkle Cut Fries
If more crispness is desired, place in the oven for another 30 seconds, no microwave.
Fresh Roasted Vegetables
1. Slice 1lb. (454 g) mixed vegetables. 2. Place on a large basket lined with parchment paper. 3. Drizzle enough olive oil to lightly coat vegetables and sprinkle with sea salt. 4. Place in the preheated oven to the above settings. 5. Serve immediately.
Fresh Roasted Vegetables
1. Slice 1lb. (454 g) mixed vegetables. 2. Place on a large basket lined with parchment paper. 3. Drizzle enough olive oil to lightly coat vegetables and sprinkle with sea salt. 4. Place in the preheated oven to the above settings. 5. Serve immediately.
