Wrap each potato in aluminum foil. In a large bowl, mash the pulp with butter. Create a slit down the center of each potato, starting 1/2-inch from each end, then squeeze the potato open to reveal the fluffy center. Squeeze the roasted garlic cloves out of the papery skin into the bowl with the butter, and stir or mash everything together until combined. Add the sprigs of rosemary and the head of garlic, cut side up. Just yesterday I was wanting a good baked potato recipe, looks good. Serve hot. If I’m making 8-10 potatoes, do I double all the ingredients? I love me a baked potato. My husband even asks specifically to have them prepared this way. Thanks Kate … I’m loving all the marvelous new recipes I’ve been reading here, I just recently started reading food blogs (it’s how I pass the time while I nurse my baby .. #7)… My family thanks you for the variety that has been added to their lives… Even getting the teenagers more involved in cooking…. Not only does it result in a crispy skin that is much more pleasant texture wise, but it also imparts amazing flavor as well. Resist any temptation to nibble on the rosemary that you roasted. ð. 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. I saw these in CI a while back and wondered if they were really good. America’s Test Kitchen Best Recipes and Reviews 2013. These will go great with what I was making tonight, thanks! 2 pounds potatoes … In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are â¦ Cover them with the garlic … Slice top off of the bulb of garlic and add that to the salt (cut side up). While the potatoes are baking at 500, combine 4 tablespoons butter, 1/4 teaspoon chopped rosemary, and the entire head of garlic–just squeeze it straight from the papery skins into the butter. That one cooks the potato at 350 degrees for 3 hours. Glad to know you all and call you friends!!! While baking, melt butter and lightly sautée garlic. salt crusted baked potatoes with roasted garlic & rosemary butter Make sure the entire potato skin is coated in oil. I didn’t notice that you looked naked under the cardigan until you pointed it out. Can you save the salt and use it again, or is this a one time deal? Carefully remove the foil and remove the head of garlic from the pan. I was 3 months postpartum, so nude public speaking was not high on my to-do list. Does the garlic flavor the potatoes at all or is it just to use in the butter. Awesome! Great things have sure come out of the old Logan 8th ward ð, Helen! Bake: Place the potatoes … Your email address will not be published. I’m a CARB person for sure!!! Pour 1 tablespoon of olive oil on each potato. I agree, never use foil or poke holes. Bake for an additional 15 minutes. There’s nothing I love more than potatoes!! But my very favorite thing to top my baked potato with is this roasted garlic & rosemary compound butter. Perfect Baked Potatoes with crispy skin and a fluffy buttery interior are a kitchen staple you need to know how to make. Heat oven to 425°F. I too get a big clump of salt on the bottom that was very hard to get off. My kiddos recently discovered and love Wendy’s baked potatoes so this is a gem!! They look so good I can’t wait to try them. I immediately thought of the baked potatoes from Outback (say what you will, haters, those things are good!). Your baked potato looks ah-maze-zing! The one I’m sharing here is one of my favorite flavor pairings – roasted garlic & rosemary – and it couldn’t be easier. Not a fan of russets in general, but for this, I may have to give in and try it. Rosemary lovers, you'll never ever want to eat potatoes any other way after you taste this stunning side dish. No. Step 2: Meanwhile, sauté the garlic and rosemary in oil. These simple and easy steakhouse style russets get â¦ dinner recipes. Roast the sliced potatoes on a prepared baking sheet with olive oil (or bacon grease,) fresh rosemary sprigs, and smashed garlic cloves. LOL I love baked potatoes, but microwaved always kinda make me sad, so I can see me having this huge jar in my cupboard labled “Potato Baking Salt – Back off heathens” (so my husband doesn’t try to cook w/ it, or someting), These sound heavenly!! 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. Bake in the oven until they reach desired crispiness, then add on the Parmesan cheese. Spread out on a parchment-lined sheet pan in a single layer. Can I substitute those super tiny mixed potatoes (red, purple, yellow) instead of the russets? I am trying to make 8-10 potatoes and wondered the best way of cooking those. The skin was a bit crispier as described, but that was about it. Sometimes this is easier with a big spoon. Slather the garlic paste if using, unto the cut side of the potato, and return to the oven for 5 minutes. He says you can, so you should be fine! In my experience potatoes can be very particular to tempature (and I grew up in a home where 3 to 5 diners a week were baked potatoes). Does anyone have any suggestions? I buy sea salt in bulk (it’s like $0.30/lb.) YES. Grilled potatoes, marinated twice for maximum rosemary and garlic flavor! Cover the dish tightly with aluminum foil and bake for 1 hour. lol! Roast the potatoes in a 400ºF â¦ 1 bunch rosemary, chopped. I might try this one more time with a red or white potato and see if it’s any better. Now that I know they are (according to you), I will have to make them myself. yummy. And although I love making the classic dish in the oven all year long, come summer I turn to the grill. 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. I learned how to cook potatoes by the caseload. I have made these a LOT–they are SO good. <3. These crispy salt roasted potatoes are best eaten immediately as the skin will lose its crispiness as it cools. Place potato into the pot and fill it up with cold water so it covers potato. Toss until everything is fully coated in oil. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. I don’t even really measure the salt anymore…just make sure that whatever pan you have has enough salt in it to completely cover the bottom. Drizzle each potato with olive oil. Nope, no poking required. Make sure not to cut all the way â¦ Don’t poke holes all over your baked potato, Don’t wrap your russets up in aluminum foil, How to Know When Your Salt Crusted Baked Potato is Done. Hi, I’m Amy! 1 (10-pound) bag salt potatoes, 18 potatoes. I buy the bigger russets when I’m doing homemade french fries or making light and fluffy mashed potatoes. Russet potatoes are the ultimate culinary canvas for all kinds of toppings on your salt crusted baked potatoes, from traditional sour cream and chives, to shredded cheddar cheese and chili for more of a main dish approach. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Peel and quarter the potatoes. Cut a thin slice off the top of each potato and discard. I would put another head of garlic in, too, so you have enough to make that amazing garlic butter! Russets are also typically the largest potato variety you will see at the store or farmer’s market. Sprinkle with the rosemary and flaky salt… In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat. Thanks for this post, I am going to give it a try! Can’t wait to try! In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. Lay each potato on an individual 9 inch (23 cm) square piece of aluminum foil (or sized to fit potato). I was working in a restaurant in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb. Your email address will not be published. This adds a wonderfully rich and hearty note to the vegetable. I still don’t get why all that salt is needed. Does the rosemary flavor come through strong in the potatoes? I’m almost positive it was Juniper Inn. Make sure the potatoes aren’t touching. Thanks So glad to hear it works. 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. SIde dish for holiday family dinner. Squeeze softened garlic into a small bowl; set aside. Then I couldn’t stop looking at it and laughing my head off! Made these for lunch after church today and they were AWESOME! And that’s it! Sprinkle each oil-rubbed potato generously with 1/2-1 tablespoon of salt, rubbing it around to evenly coat the skin of each potato. Add the rosemary sprigs and garlic, and sprinkle with the sea salt. Hope you’re doing well! Wrapping in foil was not to be heard of. So I am super excited to partner with Potatoes USA to share one of my favorite types of potatoes – the classic and iconic Russet potato! Heat the oils together in a very large non-stick frying pan. So much for baked. Ooo, a big old baked potato with all the fun stuff on it sounds like a great idea for dinner. Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato. I use sea salt on these. 1/4 cup butter, cubed. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley. The only thing I do to that is after cleaning them, I rub EVOO over them and sprinkle kosher salt all over them. This sounds good! He ordered one from Applebee’s once. Salt Baked Potatoes with Roasted Garlic & Rosemary Roasted Garlic, recipe below. Spread over the entire surface of each cut side. Haha, it’s seriously my favorite thing to eat and i just discovered a vegan butter that tastes just like regular butter so I will definitely make this!! Add broth; bake 10-15 minutes longer or until potatoes are tender, stirring occasionally. I am not naked under my cardigan, I promise. When Sara and I were traveling last fall, I was so excited to see her and her mom (and her sister Shelly, but she’s not in the picture). It’s so good to “see” you and I’m so glad you said hi! P.S. Pour olive oil into a plastic bag. Was that the bluebird in Logan? Yep–you don’t even need to take the potatoes out of the salt, just brush the tops with oil and then pop the pan back in the oven. 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. Lol, My guess was The Bluebird, too — love that place! Just in case youâre wondering, thatâs a lot of salt. Haha! ð, That was my exact same question! Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, … Deselect All. Next, smash them on a baking sheet. My husband loves baked potatoes. So for those of us who only have regular old table salt in bounds and bounds, do you think it would work to just use it? Bake another 5 minutes or until it melts/browns. Oh I saw this on American’s Test Kitchen and even though I usually jump right into their recipes, the huge amount of salt held me back. Do not poke holes in the potatoes! ð. Bake 25 minutes, flip, bake 20 more minutes, or until golden and crispy. Loads of people and recipes from reputable online sources say you have to poke holes in the potato with the tines of a fork before baking. We're so glad you're here!Learn more about us here. Drain and let stand in strainer 5 minutes. These salt crusted, roasted baby potatoes with rosemary and garlic make the perfect side dish, and it takes just a few minutes to get them in the oven! Upon returning, he had to confess that the kitchen did not even have an oven on the premises. Remove and serve! Preheat the oven to 400 degrees F (200 degrees C). Place the salt in a 9×13″ pan. Bake for 12 minutes. There is also a recipe for heating up 25 pounds of resin in an iron kettle and cooking potatoes in that for the ultimate in flakiness. 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). And if you worry that the potatoes will be too salty, you can always brush some of it off after baking. I ate a lot of potatoes growing up. 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. Transfer to a 13-in. The entire purpose is to draw moisture out of the potatoes. Set aside. Youâre going to need 4 medium russet potatoes, 2 sprigs (plus a few leaves) of rosemary, a whole head of garlic, 4 teaspoons olive oil, and 2 1/2 cups of kosher salt. Place potatoes on the foil-lined baking sheet. i like to go to steakhouses not for the steak, but the incredible baked potatoes. There needs to be enough so the potatoes “rest” on the salt but don’t touch the bottom of the pan. In a medium bowl, add the softened butter, salt, and rosemary. If you want to serve these potatoes with roasted garlic, roast the garlic alongside the potatoes (over the salt), then crush it up into your butter/olive oil when serving the potatoes, for a delicious treat. 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). I’ve got a huge bag of potatoes sitting in my kitchen right now (sent hubby out for 4, got a bag), and we don’t eat potatoes often. Cover it with an oven mitt first so you don’t burn any fingers. Definitely going to try this. These look wonderful! Oh Kate, you always crack me up with your little asides and tangents! Required fields are marked *. I love the fact that you sprinkled salt on them before baking. Italian cuisine. thanks for the idea. They are perfect for baking, frying, mashing, and roasting, and they are definitely my favorite potatoes for fries, like these Baked Greek Feta Fries. Roasted Baby Potatoes Ingredients: These garlicky and herb-roasted baby potatoes are made with a combination of mixed baby potatoes, simple herbs, and spices. My husband won’t eat them any other way now. Peel and slice each potato into 4 pieces. Roasted garlic combined with creamy mashed potatoes and rosemary stuffed back into the potato skins make a delicious side dish any day of the week. If you have never tried this method before, you will be surprised at what a difference the salt on the outside of the potato makes, even on how the insides taste! Pour the salt into a 9×13″ baking dish. I’m sure that they will make it on my menu this week! Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered. That just lets steam escape while the potatoes bake, and the result is more often than not a dry, mediocre baked potato, at least in my experience. Your email address will not be published. Set aside. Me too, Melody. These look so good! Press potato halves back together. Last Sunday my daughter made the Sunday slow cooker stew… It was awesome !!! Wash your russet potatoes under running water, using a clean scrub brush to remove any dirt from the skin. It works just as well. Not speaking from any firsthand experience here. As with most things grilled, marinating potatoes before cooking them works wonderfully. The baby potatoes are cut into nice bite-sized pieces. Pour 1 tablespoon of olive oil on each potato. Love that place! I’ve always subscribed to the rub-’em-down-with-shortening-and-bake-at-400-until-done method, but I recently saw this method in my copy of America’s Test Kitchen Best Recipes and Reviews 2013 and I was intrigued. 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