This recipe for yellow potatoes turns out delicious and crusty. The secret step is boiling the potatoes in a salted, seasoned liquid. As a result, they absorb flavor and salt and, more importantly, cook on the surface, forming a great, crunchy texture in the oven.
Ingredients
- 2 pounds new yellow potatoes , halved
- 3 sprigs fresh rosemary
- 2 tablespoons salt
- 3 cloves garlic , whole, peeled, bruised
- 2 bays leaves
- 2 tablespoons olive oil
- 1 pinch cayenne pepper
- 1 pinch kosher salt
Instructions
-
1
Place potatoes in a large pot and cover with water by 1 inch. Bruise rosemary with the dull side of a knife blade; add to potatoes in the pot. Add salt, garlic, and bay leaves; bring to a boil. Reduce heat and simmer for 5 minutes. Drain and allow potatoes to air dry.
-
2
Preheat the oven to 375 degrees F (190 degrees C).
-
3
When potatoes are thoroughly dry, return them to the pot. Drizzle with olive oil and season with cayenne pepper and kosher salt; stir to coat well. Transfer potatoes to a rimmed sheet pan.
-
4
Bake in the preheated oven until potatoes are golden brown and crusty and flesh is creamy and soft, 35 to 45 minutes.
Nutrition Facts
Per serving
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