These oven-roasted huge melting potatoes, a beefed-up version of the traditional tiny melting potatoes, are the ideal potato side dish to complement any meal because of their combination of crispiness and creaminess.
No one ever said your mashed potato melt had to look cute. So, here, have some BIG melted potatoes that I baked in the oven! You may eat this with any meal of the day because it goes well with everything. A big bowl of temptation, right there!
Those who enjoy baked potatoes will recognize the similarities between that dish and this one. However, once you try these, you will never desire another baked potato again. Whole melting potatoes seasoned with rosemary and garlic, then baked till crisp, have the creamiest, meltiest inside. You get the best of both worlds with this recipe, which is the absurd middle ground between a crispy fry and a fluffy baked potato. I can’t say enough good things about this food.
Since more time is needed to cook the potatoes so that they are tender in the middle, this is not the greatest recipe to begin with if you are in a rush.
When I’m making this dish, I always use russet potatoes. However, you might also use other types of “melting” potatoes, such as Red potatoes, creamer potatoes, gold potatoes, or Yukon gold potatoes, in this recipe. You may also switch things up by combining any two or three different varieties of potatoes; it turns out great! It’s important to keep in mind that various types of potatoes require varied amounts of time in the microwave or oven.
You will be quite pleased with every single one of these potatoes. Even the ingredients can be changed up for a new twist. Make this at your next family gathering or potluck and watch everyone’s jaws drop.
Ingredients
There are 6 big Russet potatoes in this recipe.
Use 2 fresh rosemary sprigs
1 Tablespoon of Garlic Mince
A pair of bay leaves
1/2 tsp pepper
two tablespoons of oil
A dash of hot pepper flakes
step 1:
Cut the potatoes in half lengthwise and add them to a large stockpot. Soak the potatoes in water until they are completely covered, then season with salt, garlic, bay leaves, and rosemary. The ingredients must be thoroughly mixed.
Step 2:
Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes.
Step 3:
The potatoes should be drained and dried in the air.
Step 4:
Get an oven ready by preheating it to 375 degrees and then lining a baking sheet with aluminum foil.
Step 5:
Return the potatoes to the stove and season with cayenne pepper, oil, and a wooden spoon. Stir to combine.
Step 6:
Lay the potatoes out on the baking sheet lined with aluminum foil, cut side down. Then, sprinkle a little salt on it (or more, if you like).
Step 7:
Bake the potatoes for 35–40 minutes in a preheated oven, until they are very soft.
Step 8:
Take the dish out of the oven and serve it hot. Enjoy!