Recipes > Side Dish > Potato Side Dishes > Roasted Potatoes > "Special" Roasted Potatoes

"Special" Roasted Potatoes


The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but the pre-cooked potato surface develops great crunchy texture in the oven.


  • 2 pounds new yellow potatoes, halved
  • 3 sprigs fresh rosemary
  • 3 cloves garlic, whole, peeled, bruised
  • 2 leaf (blank)s bay leaves
  • 2 tablespoons salt
  • 2 tablespoons olive oil
  • 1 pinch cayenne pepper
  • 1 pinch kosher salt


  1. Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

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Nutritional Information

"Special" Roasted Potatoes

Servings Per Recipe: 6
Calories: 162.3
% Daily Value *
protein: 7 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 10 %
fat: 7 %
saturated fat: 3 %
vitamin a iu: 1 %
niacin equivalents:
vitamin b6: 1 %
vitamin c: 1 %
calcium: 1 %
iron: 1 %
sodium: 96 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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