I have to say that I was seriously underwhelmed. I will have to try it. Dry with a paper towel. Slice top off of the bulb of garlic and add that to the salt (cut side up). Your email address will not be published. These baked potatoes look perfect for dinner, Oh wow! 7 exclusive (Opens a new window) 2 pounds potatoes … Bake: Place the potatoes … Brush: Melt the butter in a small bowl and stir in the fresh herbs and garlic. Deselect All. The 1975 edition of Joy of Cooking, which taught me to cook, mentions putting potatoes on a bed of rock salt. This sounds good! When the potatoes have baked for 1 hour, remove the pan from the oven and remove the head of garlic. I think the smell filling the house is one of the best parts of cooking. Kosher salt is good too. My mom’s side of the family is from Idaho and my grandma is from Blackfoot, which is known as the “Potato Capital of the World”. 🙂. Combine 2lb/1kg sweet potato chunks with 2.5tbsp olive oil, a small bulb of garlic cloves, a few sprigs of fresh rosemary and a good pinch of salt and pepper. In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary. While the potatoes are baking, combine the butter, 1/4 teaspoon chopped fresh rosemary, and then squeeze out the whole head of garlic into the butter and stir to combine. The humble potato really can be transformed into so many delicious recipes. The baby potatoes are cut into nice bite-sized pieces. Thanks! Arrange the potatoes on top of the salt, kind of nestling the potatoes into the salt (but don’t worry about burying or covering the potatoes with salt). Now, that one MIGHT be a myth, but it definitely hasn’t hurt my baked potato game. Top with Roasted Garlic & Rosemary Butter. Can you save the salt and use it again, or is this a one time deal? Cover it with an oven mitt first so you don’t burn any fingers. Potatoes and rosemary – a marriage made in food heaven, for sure! The rosemary butter in the potato is incredible, but you could also omit the whole rosemary/roasted garlic step altogether if you just want to do the whole butter/sour cream/bacon/whatever else you put on potatoes thing. I wonder what I am doing wrong. I still don’t get why all that salt is needed. Thanks for the recipe;I love baked potatoes too, and these sound amazing! Sprinkle the garlic, rosemary and salt over top of each potato. Just in case you’re wondering, that’s a lot of salt. I couldn’t get it to come off! Bake another 5 minutes or until it melts/browns. salt crusted baked potatoes with roasted garlic & rosemary butter Use less or more! Might try and combine the two! Rosemary lovers, you'll never ever want to eat potatoes any other way after you taste this stunning side dish. Drizzle over potatoes. Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered. One of them per person makes a good side dish or even a meal on its own. Simple and easy, yes! The one I’m sharing here is one of my favorite flavor pairings – roasted garlic & rosemary – and it couldn’t be easier. Boil potatoes for 10 minutes or until fork-tender. I give my “scientific” hypotheses all the time at home and I’m usually at least semi-wrong, so I’ll refrain here, but I think it has something to do with the salt and the moisture. I will tell you what’s not to love: a gummy, dense, yucky baked potato. In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. box — of kosher salt into a pot, albeit a very large pot, filled with fingerling potatoes, water, many cloves of garlic and several bunches of rosemary … Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, … Upon returning, he had to confess that the kitchen did not even have an oven on the premises. Your way seems like a good way to achieve the same thing without as much consumption of sodium in the end. America’s Test Kitchen Best Recipes and Reviews 2013. thanks for sharing! I’m almost positive it was Juniper Inn. Make sure not to cut all the way through, but if you do, don’t worry because it’s not a big deal! We're so glad you're here!Learn more about us here. Pour the salt into a 9×13″ baking dish. Lay each potato on an individual 9 inch (23 cm) square piece of aluminum foil (or sized to fit potato). That only happens if you overbake your potatoes! Make sure not to cut all the way … Bake the potatoes for about 25 minutes, then carefully turn over and bake another 20 to 25 minutes or until the potatoes are fork tender and crispy brown. Which we’re not going to do, are we? Crispy skin, tender, fluffy insides, what’s not to love? I’m sure that they will make it on my menu this week! Press potato halves back together. There needs to be enough so the potatoes “rest” on the salt but don’t touch the bottom of the pan. They look so good I can’t wait to try them. Now that I know they are (according to you), I will have to make them myself. Not speaking from any firsthand experience here. Sadly, the Juniper Inn is no more. Glad to know you all and call you friends!!! In a large bowl, mash the pulp with butter. Oh Kate … It’s been so fun reading your posts and trying out the amazing recipes here… This is one of my favorites so far because of the mention of some of my favorite people in the whole world …. Place the salt in a 9×13″ pan. Russets are also typically the largest potato variety you will see at the store or farmer’s market. Every time I see Stacey and her family, we talk and laugh and then at some point in the conversation, someone shares the tale of when Stacey and I were 8 and we went to dinner at a [fancy for Logan, Utah] restaurant. Serve the hot potatoes with the rosemary butter (although if you’d rather serve it with more traditional toppings, you can omit the garlic/rosemary step altogether). After that, drizzle the potatoes with olive oil and rub it all around to completely coat the skin of each potato. And that’s it! When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. 2 1/2 cups kosher salt Place potatoes on the foil-lined baking sheet. Definitely going to try this. Not a fan of russets in general, but for this, I may have to give in and try it. After that, I like to scoop it out in little mounds onto a plate lined with plastic wrap and chill until firm, but you could also transfer the butter to a sheet of plastic wrap and roll it up into a small log, then chill until firm and slice off little rounds to serve with your baked russets. Oven Baked Sweet Potato Fries with Rosemary and Garlic November 6, 2012 by Nicole 77 Comments This was originally posted on election day four years ago, but I’m updating and bringing it forward because I have the same message for you today and these oven-baked sweet potato fries with rosemary and garlic are just as … Just bake the potatoes whole and unpunctured – we actually WANT to trap the steam inside – and you will end up with nice, tender insides. Transfer the potatoes to a shallow baking pan and roast at 350 °F until potatoes are tender when tested with the tip of a knife. The server was asking everyone what they wanted with their meal, and all the adults and all the kids and all the almost-adult-kids enthusiastically ordered fries. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. I actually had a discussion last week with someone at work about Stacey (random!). 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