Discussion about allurement! These rosemary and garlic broiler simmered entire liquefying potatoes are crisped to flawlessness with the creamiest, meltiest focus. A filling potato side dish, you will need to avoid the normal prepared potato for its delightful cousin.
Ordinarily when I see "liquefying" potatoes they are little individual measured chomps that help me to remember a morning meal. Also, I love potatoes and those are absolutely delightful. However, there is something quite a lot more fulfilling and appetizing with a huge chestnut potatoes prepared and crisped up flawlessly.
Much the same as the little potatoes, these enormous ones get the ideal shell with the delicate focus and are very delicious. Presently on the grounds that these potatoes are bigger, you do need to represent a more drawn out cooking time to ensure the middle is great, so if time is of pith, this may not be the best formula to begin.
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Ingredients
- 6 russett potatoes
- 2 sprigs fresh rosemary
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon salt
- 2 tablespoons oil
- pinch cayenne pepper
Instructions
- 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.
- Preheat oven to 375 and line a baking sheet with foil.
- 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.
- Serves 6.
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