Ingredients
6
6 servings
- •2 pounds new yellow potatoes, halved
- •3 sprigs fresh rosemary
- •2 tablespoons salt
- •3 cloves garlic, whole, peeled, bruised
- •2 bay leaves
- •2 tablespoons olive oil
- •1 pinch cayenne pepper
- •1 pinch kosher salt
Instructions
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until potatoes are golden brown and crusty and flesh is creamy and soft, 35 to 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 162
- Carbohydrate: 28g
- Fat: 5g
- Fiber: 3g
- Protein: 3g
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