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. 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. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 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. 4 Bake in the preheated oven until potatoes are golden brown and crusty and flesh is creamy and soft, 35 to 45 minutes.

Nutrition per serving