Oven Roasted Large Melting Potatoes Recipe

Introduction

Oven Roasted Large Melting Potatoes are a comforting and flavorful side dish that delivers crispy edges and incredibly tender centers. Infused with rosemary, garlic, and a hint of cayenne, these potatoes are perfect for any meal.

Ingredients

• 6 russet potatoes
• 2 sprigs fresh rosemary
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 2 tablespoons oil
• Pinch cayenne pepper

Instructions

1. Step 1: Cut potatoes in half and place them into a large saucepan or stock pot. Cover with cold water, ensuring the water is at least 1 inch above the potatoes. Add the rosemary, garlic, bay leaves, and salt. Stir well and bring to a boil, which should take about 2 to 5 minutes. Boil for an additional 5 minutes, then drain and let dry.
2. Step 2: Preheat the oven to 375°F (190°C) and line a baking sheet with foil.
3. Step 3: Return the potatoes to the sheet pan and add oil and a pinch of cayenne pepper, placing the potatoes cut side up. Use tongs to evenly coat the potatoes with oil by carefully moving them around.
4. Step 4: Flip the potatoes cut side down onto the prepared baking pan. If desired, spray the foil with nonstick oil spray before placing them. Season the potatoes with a little extra salt.
5. Step 5: Bake for 35 to 40 minutes, until the outsides are crispy and the centers are ultra tender with a twice-baked texture.
6. Step 6: Remove the potatoes from the oven and serve warm.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan or smoked paprika over the potatoes before baking.
• You can substitute rosemary with thyme or sage for a different herb aroma.
• Use olive oil for a richer taste or avocado oil for higher smoke point.
• If you prefer spicier potatoes, add more cayenne pepper or a dash of chili flakes.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes to restore crispiness, or microwave briefly if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use Yukon Gold or red potatoes, but russets work best for achieving the creamy interior and crispy exterior.

Should I peel the potatoes before cooking?

Peeling is optional. Leaving the skins on adds texture and nutrients, but peeling gives a smoother, more delicate bite.

Oven Roasted Large Melting Potatoes Recipe

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Oven Roasted Large Melting Potatoes are buttery, ultra-tender potatoes with crispy golden edges, infused with fresh rosemary, garlic, and a touch of cayenne pepper for subtle heat. Boiled and then baked, these potatoes are perfect as a comforting side dish for any meal.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Potatoes and Herbs

• 6 russet potatoes
• 2 sprigs fresh rosemary
• 2 bay leaves

Seasonings

• 1 tablespoon minced garlic
• 1 teaspoon salt, plus extra for seasoning
• Pinch of cayenne pepper

Oils

• 2 tablespoons oil (such as olive oil or vegetable oil)

Instructions

1. Prep and Parboil Potatoes: Cut the russet potatoes in half and place them into a large saucepan or stock pot. Cover with cold water, ensuring water is at least 1 inch above the potatoes. Add the fresh rosemary sprigs, minced garlic, bay leaves, and 1 teaspoon of salt. Mix well and bring the water to a boil, which will take about 2-5 minutes. Once boiling, continue to boil for an additional 5 minutes to parboil the potatoes, then drain and let them dry completely.
2. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly spray or grease it with nonstick oil to prevent sticking.
3. Coat Potatoes with Oil and Seasoning: Place the drained potatoes back onto the prepared baking sheet with the cut side facing up. Drizzle the 2 tablespoons of oil over the potatoes along with a pinch of cayenne pepper. Using tongs, gently turn the potatoes to evenly coat them with oil and seasoning without tearing the flesh.
4. Arrange Potatoes Cut Side Down: Carefully flip the potatoes so their cut sides face down on the baking sheet. Sprinkle additional salt over the potatoes for extra flavor.
5. Bake Potatoes Until Crispy and Tender: Bake the potatoes in the preheated oven for 35 to 40 minutes. The objective is to achieve crispy outsides with centers that are twice-baked and ultra-tender, creating a perfect melting texture.
6. Serve: Once done, remove the potatoes from the oven and serve immediately as a delicious side dish, perfect alongside meats or vegetables.

Notes

• Make sure to dry the potatoes well after boiling; excess moisture can prevent crispiness during baking.
• Using russet potatoes is ideal due to their high starch content which yields a fluffy interior.
• If desired, you can substitute fresh herbs or add other seasonings like paprika or black pepper to customize the flavor.
• Handle potatoes carefully when coating with oil to preserve their shape and texture.
• Leftover roasted potatoes can be refrigerated and reheated in the oven to restore crispiness.

Keywords: oven roasted potatoes, melting potatoes, crispy baked potatoes, rosemary garlic potatoes, side dish, russet potatoes