Große Schmelzkartoffeln aus dem Ofen

Zutaten

• 6 russett potatoes
• 2 sprigs fresh rosemary
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 2 tablespoons oil
• pinch cayenne pepper

Zubereitung

1. 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 2-5 minutes. Then boil for additional 5 minutes and drain. Let dry.

2. 2

   Preheat oven to 375 and line a baking sheet with foil.

3. 3

   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.

4. 4

   Place potatoes, cut side down onto prepared baking pan (I used foil and sprayed with a little nonstick oil spray) and season with salt.

5. 5

   Bake for 35-40 minutes so outsides get crispy and the centers are twiced baked and ultra tender.

6. 6

   Remove from oven and serve.