Preheat oven 400 convection. Use 3.0 pond tri-tip for family of five. Put 1/2 cup Emeril's essense in bowl and add canola oil until it is a paste. Rub onto tri-tip. Place tri-tip in vertical roasting rack, place in oven and convestion bake for 60 minutes at 400. Turn meat pan once 180 degrees half way through cooking. Check meat temp with meat thermometer. Meat is done when internal temp is 135 degrees. Let sit tented with loose foil cover for 10 min.
Preheat oven to 400 convection. Peel potatoes and cut into fairly large pieces. Place in bowl and rinse with cold water several times until water runs clear. Put in colander to dry. Place potatoes in bowl and toss several times with olive oil, salt, pepper, and garlic powder. Bake for 45 minutes at 400 convection. Turn potato pan once 180 degrees half way thorugh cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
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|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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