Melting Potatoes do not have to be tiny! These oven roasted large melting potatoes are the perfect balance of a crispy outer shell and a soft creamy center for a great potato side dish that compliments any and all meals
Course: Side Dishes
Keyword: melting potatoes, oven roasted, pasta side dish, 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, 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.