Russet Melting Potatoes 1/6/23

4 medium russet potatoes, washed and halved

1 tsp. salt

1/2 tsp. dried rosemary

2 cloves garlic, peeled and halved

1 bay leaf

2 T. bacon grease, melted

2 T. butter, melted

salt and pepper

garlic powder

Put the potatoes in a large pot of water, covering by 1". Add the salt, rosemary, garlic and bay leaf to the water, stirring to mix. Bring to a boil and boil for 7 minutes, drain the potatoes and allow them to dry, approx. 10 minutes.

Line a baking sheet with parchment paper and place the potatoes flesh side up on the pan. Combine the melted bacon grease and butter and brush the flesh with this mixture then sprinkle each potato with a little salt, pepper and garlic powder. Turn the potatoes skin side up and repeat. Pour any leftover bacon/butter mixture in the pan. Bake in a 425 degree oven for 35 minutes. Potatoes should be fork tender and the flesh and skin crispy.

Optional: you could sprinkle with parmesan cheese before serving.