Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 6 servings
These oven-roasted large melting potatoes are crazy delicious! These perfectly seasoned potatoes are baked to crisped perfection with the meltiest, creamiest center that is to die for! If you are searching for an amazing side dish and you love potatoes, you can skip the regular baked potato and easily make these oven-roasted large melting potatoes!
These satisfying oven-roasted large melting potatoes are oh-so-tasty! You are welcome to use a mix of red potato, creamer potato, gold, and Yukon potatoes. As for the rosemary, you can swap it with dill, thyme, or parsley instead if desired. Either way, these oven-roasted large melting potatoes are incredibly desirable!
Ingredients
2 tablespoons oil
6 large Russet potatoes
1 tablespoon minced garlic
2 sprigs of fresh rosemary
2 bay leaves
A pinch of cayenne pepper
1 teaspoon salt
HOW TO MAKE OVEN-ROASTED LARGE MELTING POTATOES
Step 1: Into two, slice the potatoes and place the pieces into a large stockpot. Pour in enough water to submerge the potatoes. Add the garlic along with bay leaves, rosemary, and salt. Stir well.
Step 2: On the stove, place the pot and let the water boil for about 3 minutes over medium heat. When done, drain the potatoes and let them dry at room temperature.
Step 3: Ready the oven. Preheat it to 375 degrees. Using aluminum foil, line a baking sheet.
Step 4: Return the potatoes to the pot. Add the cayenne pepper and oil. Using a wooden spoon, stir until the potatoes are evenly coated.
Step 5: On the prepared baking sheet, arrange the potatoes, cut-side facing up. To taste, lightly sprinkle the potatoes with salt.
Step 6: Place the potatoes into the preheated oven and bake for about 35 to 40 minutes or until the potatoes are tender.
Step 7: Take the potatoes out of the oven and serve right away. Enjoy!
Tips:
You can substitute rosemary with either dill, thyme, or parsley.
Ingredients
- 2 tablespoons oil
- 6 large Russet potatoes
- 1 tablespoon minced garlic
- 2 sprigs of fresh rosemary
- 2 bay leaves
- A pinch of cayenne pepper
- 1 teaspoon salt
Instructions
Step 1: Into two, slice the potatoes and place the pieces into a large stockpot. Pour in enough water to submerge the potatoes. Add the garlic along with bay leaves, rosemary, and salt. Stir well.
Step 2: On the stove, place the pot and let the water boil for about 3 minutes over medium heat. When done, drain the potatoes and let them dry at room temperature.
Step 3: Ready the oven. Preheat it to 375 degrees. Using aluminum foil, line a baking sheet.
Step 4: Return the potatoes to the pot. Add the cayenne pepper and oil. Using a wooden spoon, stir until the potatoes are evenly coated.
Step 5: On the prepared baking sheet, arrange the potatoes, cut-side facing up. To taste, lightly sprinkle the potatoes with salt.
Step 6: Place the potatoes into the preheated oven and bake for about 35 to 40 minutes or until the potatoes are tender.
Step 7: Take the potatoes out of the oven and serve right away. Enjoy!
Notes
You can substitute rosemary with either dill, thyme, or parsley.
