- 2 pounds new yellow potatoes
- 3 sprigs rosemary
- 3 cloves garlic, whole, peeled, bruised
- 2 bay leaves
- 2 tablespoon salt
- 2 tablespoon olive oil
- pinch of cayenne
- he 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 more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.
- It's very important to let the potatoes really dry well before coating with the oil. This will ensure a great crusty skin.