Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 6 Servings
These Oven Roasted Large Melting Potatoes are perfection! Perfectly seasoned potatoes that are baked with the creamiest, meltiest center. These oven-roasted potatoes are the best side dish that pairs great with just about anything (such as chicken and more)! An amazing alternative to the regular potato that you can easily and quickly make whenever! If you love potatoes and easy & fast side dishes, these oven-roasted large melting potatoes are a must-try! Delicious, savory, crispy, super delightful, and certainly one of the best potato recipes you’ll ever make!
Ingredients
2 tablespoons oil
1 tablespoon minced garlic
2 sprigs of fresh rosemary
2 bay leaves
6 large Russet potatoes
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 in a large stockpot. Pour enough water into the pot to submerge the potatoes. Next, add the garlic along with the bay leaves, rosemary, and salt. Stir well.
Step 2: Bring the water to a boil over medium heat for about 10 minutes. After 10 minutes, drain the potatoes well and let the potatoes dry to room temperature.
Step 3: Ready the oven. Preheat it to 375 degrees. Using aluminum foil, line the baking sheet.
Step 4: In the pot, return the potatoes. Sprinkle with cayenne pepper and drizzle with oil. Mix using a wooden spoon until the potatoes are completely coated.
Step 5: On the prepared baking sheet, arrange the potatoes, cut-side-facing-downward. Then, lightly sprinkle the potatoes with salt.
Step 6: Place in the preheated oven and bake for about 35 to 40 minutes or until the potatoes are soft.
Step 7: When done, take the dish out of the oven and serve the potatoes right away. Enjoy!
Tip:
You can swap rosemary with dill, thyme, or parsley if desired.
Ingredients
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 6 large Russet potatoes
- A pinch of cayenne pepper
- 1 teaspoon salt
Instructions
Step 1: Into two, slice the potatoes and place the pieces in a large stockpot. Pour enough water into the pot to submerge the potatoes. Next, add the garlic along with the bay leaves, rosemary, and salt. Stir well.
Step 2: Bring the water to a boil over medium heat for about 10 minutes. After 10 minutes, drain the potatoes well and let the potatoes dry to room temperature.
Step 3: Ready the oven. Preheat it to 375 degrees. Using aluminum foil, line the baking sheet.
Step 4: In the pot, return the potatoes. Sprinkle with cayenne pepper and drizzle with oil. Mix using a wooden spoon until the potatoes are completely coated.
Step 5: On the prepared baking sheet, arrange the potatoes, cut-side-facing-downward. Then, lightly sprinkle the potatoes with salt.
Step 6: Place in the preheated oven and bake for about 35 to 40 minutes or until the potatoes are soft.
Step 7: When done, take the dish out of the oven and serve the potatoes right away. Enjoy!
Notes
Tip: You can swap rosemary with dill, thyme, or parsley if desired.
