Oven-Roasted Large Melting Potatoes is a simple yet delicious side dish that will elevate any meal. These fluffy, golden-brown potatoes are crispy on the outside and melt-in-your-mouth tender on the inside. They're incredibly easy to make and are certain to impress.
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Ingredients - Here's What You'll Need
Steps to Make Oven-Roasted Large Melting Potatoes
- Wash and scrub the potatoes well. Then, cut them in half lengthwise and place them in a large stock pot.
- Fill the pot with water, making sure the water is one inch above the potatoes.
- Mince the garlic and add it to the pot, along with the rosemary and table salt. Mix well, place the lid on the pot, and bring to a boil over high heat. Then, remove the lid, reduce the heat, and continue to boil for about five minutes.
- Drain the potatoes and place them on paper towels to dry. Preheat the oven to 400°F and line two half-sheet pans with non-stick aluminum foil.
- Place the potatoes in a large bowl. Pour the oil over the potatoes and sprinkle with Kosher salt. Then, use a pair of tongs to coat all of the potatoes in the oil and salt.
- Place the potatoes cut side down on the prepared baking pans. Place both pans in the oven and bake for 30 minutes. Rotate the position of the pans and bake for an additional 30 minutes. Remove from the oven and serve.
Oven-Roasted Large Melting Potatoes are the perfect addition to any weeknight dinner or special occasion meal. Crispy on the outside and fluffy on the inside, this simple side dish is sure to impress.
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Oven Roasted Large Melting Potatoes
Equipment
- large stock pot
- 2 half sheet pans
- Non-stick aluminum foil
- Paper Towels
Ingredients
- 8 Russet Potatoes
- 2 sprigs Fresh Rosemary
- 4 cloves Garlic minced
- 1 tbs Table Salt
- ¼ c Canola Oil
- 1 teaspoon Kosher Salt
Instructions
- Wash and scrub the potatoes well. Then, cut them in half lengthwise and place them in a large stock pot. Fill the pot with water, making sure the water is one inch above the potatoes.
- Mince the garlic and add it to the pot, along with the rosemary and table salt. Mix well, place the lid on the pot, and bring to a boil over high heat. Then, remove the lid, reduce the heat, and continue to boil for about five minutes. Drain the potatoes and place them on paper towels to dry.
- Preheat the oven to 400°F and line two half-sheet pans with non-stick aluminum foil.
- Place the potatoes in a large bowl. Pour the oil over the potatoes, and sprinkle with Kosher salt. Then, use a pair of tongs to coat all of the potatoes with the oil and Kosher salt.
- Place the potatoes cut side down on the prepared baking pans. Place both pans in the oven and bake for 30 minutes. Rotate the position of the pans and bake for an additional 30 minutes. Remove from the oven and serve.
- Yield 8 servings
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