Ingredients:
6 Russett potatoes
2 sprigs fresh rosemary
1 tbsp minced garlic
2 bay leaves
1 tsp salt
2 tbsp oil
Pinch cayenne pepper
Directions:
Step 1: Slice the potatoes into two and put them into a large stockpot or a large saucepan.
Step 2: Add enough water to submerge the potatoes.
Step 3: Add in the garlic, bay leaves, rosemary, and salt. Stir until well combined.
Step 4: Place the pot or pan on the stove and turn the heat to medium, then bring to a boil for about 2 to 5 minutes.
Step 5: Allow the water to boil for 5 more minutes.
Step 6: Drain the potatoes and allow them to dry at room temperature.
Step 7: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 8: Line with aluminium foil on a baking sheet.
Step 9: Put the potatoes back in the pot or pan, then add cayenne pepper and oil. Rub the potatoes until well coated.
Step 10: Arrange the potatoes into the prepared baking sheet cut side down.
Step 11: Sprinkle salt to taste.
Step 12: Place the potatoes inside the preheated oven and bake for 35 to 40 minutes or until done. The potatoes should be super tender!
Step 13: Remove from the oven and serve immediately. Enjoy!
