Talk about temptation! These rosemary and garlic oven roasted whole melting potatoes are crisped to perfection with the creamiest, meltiest center. A filling potato side dish, you will want to skip the regular baked potato for its delicious cousin.
Typically when I see “melting” potatoes they are small individual sized bites that remind me of a breakfast casserole.
And I love potatoes and those are certainly delicious. But there is something so much more satisfying and savory with a large russet potatoes baked and crisped up perfectly.
Just like the small potatoes, these large ones get the perfect shell with the soft center and are oh-so-tasty.
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 essence, this may not be the best recipe to get started.
Melting Potatoes
Other potatoes that make great “melting” potato options (although you would have to adjust the timing for boiling and baking) are the red potato, creamer potato ( like the little potato company ones you can get at Publix), gold and Yukon potatoes. Pretty much, don’t be afraid to mix it up!
This recipe is the middle ground of a crunchy fry or a soft baked potato. Now you have the best of both!
Here is what you need to gather or see if you have on hand to make this recipe. All measurements are in the printable recipe version at the bottom of the post:
- Russet potatoes
- fresh rosemary
- minced garlic
- bay leaves
- salt
- vegetable oil
- cayenne pepper
Rosemary not your thing? Try dill, thyme or parsley instead.
Crispy Roasted Russet Potatoes
Cut potatoes in half and place into a large saucepan or stock pot.
Cover with cold water, making sure water is at least 1″ above potatoes.
Add rosemary, garlic, bay leaves and salt.
Mix well and bring to a boil – this takes about 2-5 minutes and then leave on hard boil for an additional 5 minutes.
Drain. Let dry.
Preheat oven to 375 and line a baking sheet with foil.
Return potatoes to sheet pan and add oil and cayenne pepper (face up).
Evenly coat potatoes (see video to see how I do it) using tongs to move the potatoes.
Place potatoes, cut side down onto prepared baking pan (I used foil and sprayed with a little nonstick oil) and season with salt.
Bake for 35-40 minutes or until outsides are crispy and centers are twice baked and ultra tender.
Remove from oven and serve.
Serves 6.
Serving Melting Baked Potatoes
Serving Melting Baked PotatoesPotatoes are like the one dish that can pretty much go with ANYTHING.
It’s like the white shirt of your closet. I like mine with chicken and a side of roasted carrots (that lessens the carb guilt). You can also easily top them with some cheese and sour cream to make a full on filling side dish.
Try one of these chicken dishes to compliment your side dish:
Potato Side Dish Recipes
Still looking around for the perfect potato side dish? I got you!
Try one of these recipes.
- Roasted Potatoes and Asparagus
- Sweet Potato Wedges
- Texas Cheese Fries with Toppings
- Bacon Wrapped Potatoes
Oven Roasted Large Melting Potatoes
Ingredients
- 6 russett potatoes
- 2 sprigs fresh rosemary
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon salt
- 2 tablespoons oil
- pinch cayenne pepper
Instructions
- Cut potatoes in half and place into a large saucepan or stock pot. Cover with cold water, making sure water is at least 1" above potatoes. Add rosemary, garlic, bay leaves and salt. Mix well and bring to a boil, which takes about 2-5 minutes. Then boil for additional 5 minutes and drain. Let dry.
- Preheat oven to 375 and line a baking sheet with foil.
- Return potatoes to sheet pan and add oil and cayenne pepper (face up). Evenly coat potatoes with oil (see video to see how I do it if you need help) using tongs to move the potatoes carefully.
- Place potatoes, cut side down onto prepared baking pan (I used foil and sprayed with a little nonstick oil spray) and season with salt.
- Bake for 35-40 minutes so outsides get crispy and the centers are twiced baked and ultra tender.
- Remove from oven and serve.
Video
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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Comments & Reviews
Deb says
Why did I never think of flavouring the water of potatoes while cooking them, it gave them so much flavour. They lasted all of 5 minutes, highly recommend.
Trisha says
Yay! Thanks Deb for commenting and letting me know the potatoes were a hit! As a side note on flavoring the water, I do the same w/ my corn on the cob. A little milk in the stock pot goes a long way to some seriously good corn.
Trecia says
Why do you have to boil the potatoes first before you bake them?
Trisha says
Hi! I like the twice baked taste that makes these super creamy. If you did them just in the oven, you would have to alter the entire recipe because potatoes would take much longer to cook in the oven than 25..they usually take 45. There may be a way to figure out how to bake them properly and then roast the tops but until I do it, I would hesitate to tell you the exact timing.
Karen says
Love this recipe! I have always just cut in half and roasted them oiled, s and p, we call them “half baked”. The boiling with seasoning sounds great
Trisha says
I always feel like seasoning the water is great for potatoes! I love “half baked” – that’s a great name as well! Thank for taking the time to leave me a comment – I dont get too many so I really appreciate that you made the effort. <3
mollie duvall says
Made this tonight and served with roast chicken. I actually used duck fat instead of vegetable oil to coat them and they were over the top good! Thanks for posting. These will be going on the regular rotation!
Trisha says
wow, duck fat is so interesting! Thanks for coming by to tell me that you enjoyed these melting potatoes – so glad!
Linda says
I am wondering if i can make this to the point of putting them on the baking sheet, refrigerating, and finish in the oven later.
Trisha says
I dont see why not! They just might brown (the exposed potato part)
Valerie says
Little confused by the directions it states to put in pot in cold water bring to a boil which takes 25 minutes? It shouldnt take 25 minutes for them to come to a boil and if you boil them 25 minutes plus 5 more they will be in pieces. Can you give some clarification please?
Trisha says
Somehow that dash was missing. I recently updated the post so it looks like I made a clerical error there this week and the dash is gone. That is all fixed – it should be 2-5 minutes.
SWA says
During this time of “social distancing” I’m trying to use up pantry staples without serving the same old boring sides. This recipe gave my potatoes a new and well received taste – the rosemary was delicious! The whole family loved the flavor and I will be making this again soon for sure. 🙂
Thank you for posting this recipe!
Trisha says
I am so glad your family enjoyed these potatoes! Right now its the little things (I know, I’m wrapped up in the house with everyone too!). Food allows us to all come together and have a nice moment – thanks for coming back to share your opinion. Much love and safety to your family during this time.
~Trisha
Verla Davis says
had a bag of potatoes that need to be cooked so will have lots for the rest of the week. will let them cool completely and then put in refrigerator.
reheat in microwave and then in a skillet to re crisp.
Trisha says
That sounds great!! Enjoy!
Rebecca says
Instead of fresh rosemary, what would be an equivalent dry rosemary? Would that work?
Trisha says
IN this case the rosemary is to flavor the water – you 2 sprgs is about 2 tsp fresh, which is not very much in dried – maybe 1/2 tsp. It wont matter if you go over that though. Its fine to eyeball the rosemary if that seems like too little. It shouldn’t change the recipe.
Roberta says
I have a question regarding this instruction in your recipe:
Return potatoes to pan and add oil and cayenne pepper.
Stir well to evenly coat potatoes.
How can one stir the oil, cayenne pepper and potatoes well without smashing up the potatoes?
Trisha says
Actually, you are right – thats a typo. It should not say stir, it should say SHAKE – as in shake the cayenne pepper. Then you use tongs to turn them. If you watch the video I show how its done and I am going to update the instruction.
Brenda says
I don’t see link to video
Trisha says
Hi Brenda, the video is IN the post and should automatically play. The recipe is at the bottom of the post itself where you can print. Is it not playing for you?
Hyacinth Goddard says
What is automatically playing is a recipe for pea salad
Trisha says
Hi! This melting potato recipe actually has the Melting potato video in it, but the pea salad follows it if the whole thing plays (videos keep playing the next recipe video). You may miss the first video if you are reading or go to the bottom. Just refresh the page and find the video and it should be on the melting potatoes again. I hope that helps!
Lisa says
I’m wondering if after boiling, these could go on the grill somehow to bake. Any thoughts?
Trisha says
Lisa, I think you could def if you have like a Blackstone grill. I wouldnt know the exact timing but I bet you could heat up on high and then basically sear the bottoms.
Patti says
We make these on our charcoal grill all the time. We call them Potatoes on the Half Shell!! 🙂 We put cut side down til they brown, then flip til they are done. They hold really well if everything else isn’t done. Leftovers get cut up in cubes for home fries. YUM! We never heard of boiling them first. I’ll try that next time for sure. Thanks for this recipe!!
Lisa says
Delicious! But mine didn’t crisp. Will turn on the broiler for a few minutes before I make them again tomorrow!!