Oven Roasted Large Melting Potatoes

Talk about temptation! These rosemary and garlic oven-roasted whole melting potatoes are crisped to perfection with the creamiest, meltiest center. A filling potato side dish, you will want to skip the regular baked potato for its delicious cousin.

Easy Creamy Oven Baked Potatoes

Typically, when I see “melting” potatoes, they are small, individual-sized bites that remind me of a breakfast casserole.

And I love potatoes and those are certainly delicious. But there is something so much more satisfying and savory, with large russet potatoes baked and crisped up perfectly.

Just like the small potatoes, these large ones get the perfect shell with a soft center and are oh-so-tasty.

Now, because these potatoes are larger, you do have to account for a longer cooking time to make sure the center is perfect, so if time is of the essence, this may not be the best recipe to get started.

Melting Potatoes Recipe

Other potatoes that make great “melting” potato options (although you would have to adjust the timing for boiling and baking) are the red potato, creamer potato (like the little potato company ones you can get at Publix), gold, and Yukon potatoes. Pretty much, don’t be afraid to mix it up!

This recipe is the middle ground between a crunchy fry and a soft baked potato. Now you have the best of both!

Ingredients

• Russet potatoes
• fresh rosemary: rosemary not your thing? Try dill, thyme, or parsley instead.
• minced garlic
• bay leaves
• salt
• vegetable oil
• cayenne pepper

Crispy Roasted Russet Potatoes

Cut the potatoes in half and place them in a large saucepan or stock pot.

Cover with cold water, making sure the water is at least 1″ above the potatoes.

Add rosemary, garlic, bay leaves, and salt.

Mix well and bring to a boil—this takes about 2-5 minutes—and then leave it on a hard boil for an additional 5 minutes. Drain. Let dry.

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

Return the potatoes to the sheet pan and add oil and cayenne pepper (face up).

Evenly coat potatoes (see video in recipe card to see how I do it) using tongs to move the potatoes.

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

Bake for 35-40 minutes or until the outsides are crispy and the centers are twice baked and ultra tender.

Remove from oven and serve.

Serves 6.

Serving Melting Baked Potatoes

Potatoes are like the one dish that can pretty much go with ANYTHING.

It’s like the white shirt in your closet. I like mine with chicken and a side of roasted carrots (that lessens the carb guilt). You can also easily top them with some cheese and sour cream to make a filling side dish.

Try one of these chicken dishes to compliment your side dish:

1. Asparagus Stuffed Chicken
2. Caprese Chicken
3. Honey Garlic Chicken
4. Alice Springs Copycat chicken

Love potato side dishes? Browse all of our Best Potato Recipes →