Roasted potatoes

Cut potatoes. Oil and season. Place flesh down and bake covered in foil @425F x 20min. Remove foil and bake 15 min. Flip and bake 10 min. Remove and toss in garlic puree and rosemary.

I used russet potatoes (pictured here) and red potatoes. With these timings, red was superior. The potato texture was creamy and dense. The russets were fluffy and the crust was slightly leathery, disconnected from the flesh of the potato.

But both tasted amazing and the russets were crispier and less expensive.