300x600
Ovens bake large melting potatoes
yield: 6 PEOPLE
Preparation time: 30 MINUTES
cooking time: 40 minutes
total time: 1 SAT 10 MINUTES
Toughened potatoes don't have to be tiny! These Roasted Potato Roasters are the perfect balance of crispy outer shells and a soft creamy center for a great side dish with potatoes that compliments any and all dishes
ingredients
- 6 Russet potatoes
- 2 sprigs of fresh rosemary
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon salt
- 2 tablespoons oil
- a pinch of cayenne pepper
instructions
- Cut the potatoes in half and place in a large bowl or stock. Cover with cold water, keeping the water at least 1 "above the potatoes. Add rosemary, garlic, bay leaves and salt. Stir well and bring to a boil, which takes about 25 minutes. Then cook for an additional 5 minutes and drain. Let dry.
- Preheat the oven to 375 and coat the baking sheet with foil.
- Return the potatoes to the pan and add the oil and cayenne pepper. Stir well to coat the potatoes evenly. Put the potatoes, coat the cut side on the prepared baking pan (I used foil and sprayed with a little spray oil in the spray) and season with salt. Bake for 35-40 minutes or until the centers have softened. Remove from oven and serve.
- Serves 6.
Prescription notes
A place-specific recipe.
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