Famous 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.

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 a large russet potatoes baked and crisped up perfectly.

Just like the small potatoes, these large ones get the perfect shell with the 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 essence, this may not be the best recipe to get started.


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


  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 25 minutes. Then boil for additional 5 minutes and drain. Let dry.
  2. Preheat oven to 375 and line a baking sheet with foil.
  3. Return potatoes to pan and add oil and cayenne pepper. Stir well to evenly coat potatoes. Place potatoes, cut side down onto prepared baking pan (I used foil and sprayed with a little nonstick oil spray) and season with salt. Bake for 35-40 minutes or until centers are tender. Remove from oven and serve.
  4. Serves 6.