Oven Roasted Large Melting Potatoes #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Discussion about enticement! These rosemary and garlic stove broiled entire liquefying potatoes are crisped to flawlessness with the creamiest, meltiest focus. A filling potato side dish, you will need to skirt the customary prepared potato for its delectable cousin.

Normally when I see "liquefying" potatoes they are little individual measured chomps that help me to remember a morning meal goulash. What's more, I love potatoes and those are unquestionably tasty. However, there is something a great deal more fulfilling and exquisite with a huge reddish brown potatoes prepared and crisped up superbly.

Much the same as the little potatoes, these enormous ones get the ideal shell with the delicate focus and are very delectable. Presently in light of the fact that these potatoes are bigger, you do need to represent a more extended cooking time to ensure the inside is great, so if time is of substance, this may not be the best formula to begin.

Different potatoes that make incredible "dissolving" potato alternatives (in spite of the fact that you would need to modify the planning for bubbling and preparing) are the red potato, half and half potato ( like the little potato organization ones you can get at Publix), gold and Yukon potatoes. Practically, don't be hesitant to blend it up! This formula is the center ground of a crunchy fry or a delicate prepared potato. Presently you have the best of both!

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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

1. 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 25 minutes. Then boil for additional 5 minutes and drain. Let dry.
2. Preheat oven to 375 and line a baking sheet with foil.
3. Return potatoes to pan and add oil and cayenne pepper. Stir well to evenly coat potatoes. 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.
4. Remove from oven and serve.
5. Serves 6.

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