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.
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
- 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.
Serving Melting Baked Potatoes
Potatoes 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
- 6 russett potatoes
- 2 sprigs fresh rosemary
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon salt
- 2 tablespoons oil
- pinch cayenne pepper
- 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.