Bulked-up version of regular tiny melting potatoes, these oven-roasted large melting potatoes are the perfect balance of crisp and creamy, giving the perfect potato side dish to compliment any meal.
Who said melting potatoes had to be tiny? Well, I give you the oven-roasted LARGE melting potatoes! This dish is the perfect side dish to complement any meal at any time of the day. It’s a whole bowl of temptation!
This recipe is a near-cousin to the well-known baked potatoes. But after having these, you will never want baked potatoes ever! These rosemary and garlic oven-roasted whole melting potatoes are crisped to perfection with the creamiest, meltiest center. This recipe is the middle ground of a crunchy fry or a soft-baked potato – you get the best of both worlds, which is just ridiculous. This dish is super delicious, very filling and simply amazing!
Now because these potatoes are larger, you do have to account for a longer cooking time to make sure the center is perfect, so if time is of the essence, this may not be the best recipe to get started.
Russet potatoes are my go-to for this recipe. But you could make these with so many other great “melting” potatoes like Red potatoes, creamer potatoes, gold potatoes and Yukon potatoes. You could even shake things up a bit and mix any two or three types of potatoes – it’s awesome! Just remember to account for the difference in boiling and baking times between these different potatoes.
Every bite of these potatoes will surely make you very happy. You could even shake things up a bit and vary the ingredients. Add this to your next potluck, or make it at a family event to wow your guests.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Yield: 6 Servings
Ingredients
6 large Russet potatoes
2 sprigs of fresh rosemary
1 tbsp minced garlic
2 bay leaves
1 tsp salt
2 tbsp oil
A pinch of cayenne pepper
Instructions
Step 1:
Slice the potatoes into two and put them into a large stockpot. Add enough water to submerge the potatoes, then add garlic, bay leaves, rosemary, and salt. Stir until well combined.
Step 2:
Place the pot on the stove and turn the heat to medium, bring to a boil for about 10 minutes.
Step 3:
Drain the potatoes and allow them to dry at room temperature.
Step 4:
Prepare the oven and preheat to 375 degrees, then line a baking sheet with aluminum foil
Step 5:
Put the potatoes back in the pot, then add cayenne pepper and oil and stir with a wooden spoon until the potatoes are well coated.
Step 6:
Arrange the potatoes on the aluminum-lined baking sheet, with the cut side of the potatoes facing downward. Then sprinkle salt lightly (or as you wish) to taste.
Step 7:
Place the baking sheet with potatoes inside the preheated oven and bake for 35 to 40 minutes or until the potatoes become super tender
Step 8:
Remove from the oven and serve immediately. Enjoy!
Tips
If you don’t fancy Rosemaries, you could use dill, thyme or parsley instead.