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. And how cool that you found a vegan butter that tastes like regular butter! It didn’t differ substantially from any other baked potato I’ve ever had. Wash potatoes and pierce all over with fork. She was the best cook I ever met, but these may be quicker. Recipe from America’s Test Kitchen, 4 medium russet potatoes, washed and patted dry As each pat of compound butter melts from the heat of the potato, the flavors infuse each bite of fluffy, creamy baked potato dreaminess! 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. It’s just potatoes, garlic, rosemary, olive oil, salt, and pepper. The amount of garlic used in this recipe is adaptable to your preference. I personally think the skins are delicious–crispy and salty and kind of like potato skin chips (like there is such a thing). He says you can, so you should be fine! Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered. Sometimes this is easier with a big spoon. Peel and slice each potato into 4 pieces. Hmmmm, that’s really interesting! In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. I am a potato lover, so this works for me. Stack the potato slices horizontally in two intertwined rows. 4 tablespoons butter. Does the garlic flavor the potatoes at all or is it just to use in the butter. Then add the sprigs of rosemary. Can I substitute those super tiny mixed potatoes (red, purple, yellow) instead of the russets? 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. Then they just go in the oven and bake for about 45 minutes to an hour, depending on how large the potatoes are. Preheat oven to 450. Make sure the entire potato skin is coated in oil. I still don’t get why all that salt is needed. But my very favorite thing to top my baked potato with is this roasted garlic & rosemary compound butter. This site uses Akismet to reduce spam. Here, we’ll marinate the potatoes in rosemary and garlic for 30 minutes. Yes, that’s 2 1/2 cups of kosher salt. Cut a thin slice off the top of each potato and discard. CAn’t wait to try it. Ooo, a big old baked potato with all the fun stuff on it sounds like a great idea for dinner. By the caseload of salt, too. Grilled potatoes with rosemary, garlic and coarse sea salt. Sprinkle the garlic, rosemary and salt over top of each potato. Scoop out the pulp, leaving a thin shell. My guess was going to be The Coppermill. Now, that one MIGHT be a myth, but it definitely hasn’t hurt my baked potato game. 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! Great things have sure come out of the old Logan 8th ward 🙂, Helen! Thanks for being the brave one to try it first. Glad to know you all and call you friends!!! But salt is salt, right? 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. I will tell you what’s not to love: a gummy, dense, yucky baked potato. I think the smell filling the house is one of the best parts of cooking. Lol, My guess was The Bluebird, too — love that place! I was a excited to make them and finally did it last night. salt mixture, and the pepper. Drizzle each potato with olive oil. 2 pounds potatoes … Bake for 12 minutes. 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. 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. 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 … Rosemary lovers, you'll never ever want to eat potatoes any other way after you taste this stunning side dish. How to Cook Garlic and Rosemary Baked Potato Chips. 2 sprigs rosemary, plus 1/4 teaspoon chopped rosemary THANK YOU for changing the way we bake potatoes!!! Woohoo! Spread over the entire surface of each cut side. I had the same question as DeAnn. Naturally gluten-free and vegetarian-friendly, these are wonderful to serve if you have friends or family with dietary restrictions. Upon returning, he had to confess that the kitchen did not even have an oven on the premises. Thinly slice the garlic, then place the garlic slices along with Rosemary leaves between the potato slices. I made the delicious garlic/rosemary butter, but honestly these were so moist and fluffy they really didn’t need anything but a sprikle of salt and pepper. Baked potatoes might seem basic, but these Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter are anything but. Really good, but I need that 3 hr timeline and sometimes I don’t have it. In a medium bowl, add the softened butter, salt, and rosemary. dinner recipes. Squeeze the roasted garlic cloves out of the papery skin into the bowl with the butter, and stir or mash everything together until combined. Dry with a paper towel. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once. Wasn’t sure if its solo or with the salt. In a large bowl, mash the pulp with butter. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve. I am not naked under my cardigan, I promise. I have made these a LOT–they are SO good. There’s nothing I love more than potatoes!! Salt Baked Potatoes with Roasted Garlic & Rosemary And the whole poking-holes-keeps-the-potatoes-from-exploding thing is nonsense. It changed my whole outlook on them. I followed this recipe exactly but with sweet potatoes instead of russet and it was HEAVENLY!! lol! 🙂, this looks delish! After removing the garlic & rosemary and rubbing down with oil, you put the potatoes back in the pan with salt and into the oven right? Cut top off garlic head, leaving root end intact. Maybe has something to do with it not being completely dry when you put it in the pan before cooking? Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Photo about Roasted potatoes with rosemary, pepper and pink sea salt in tray, close up. thanks for the idea. 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. The 1975 edition of Joy of Cooking, which taught me to cook, mentions putting potatoes on a bed of rock salt. Top with Roasted Garlic & Rosemary Butter. Line a plate with plastic wrap and drop spoonfuls of the butter mixture onto it before refrigerating until firm. Processing flake salt and fresh rosemary together to create an herb salt adds the amazing flavor you won't be able to get enough of. Set aside. And if you are worried about possibly overbaking, that’s what kitchen timers are for, right? salt crusted baked potatoes with roasted garlic & rosemary butter Simply slice a 1/4″ off of the entire head of garlic, sprinkle with a little olive oil and salt, wrap in foil and bake. Add the rosemary sprigs and garlic, and sprinkle with the sea salt. Transfer to a 13-in. 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! Just place a stick of softened butter in a bowl along with an entire head of roasted garlic cloves (that you can roast right along with your potatoes), a little fresh chopped rosemary, and season it with salt, then mash it all together. 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!! Now, whenever we get that scent of rosemary and garlic … Toss until potatoes are covered and garlic is evenly … and use that instead. See notes below for best tips. As with most things grilled, marinating potatoes before cooking them works wonderfully. Oh Kate, you always crack me up with your little asides and tangents! The skin is crisp and the potato fluffy. My kiddos recently discovered and love Wendy’s baked potatoes so this is a gem!! Mine weren’t like old baseball mitt leather, like he describes them, but they’re definitely crispy! 7 exclusive Cover tightly with aluminum foil and bake for 1 hour. You’re 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. We rubbed the outside of a scrubbed baked potato all over with salt and stuck them on the rack in the oven to bake. Baked potatoes might seem basic, but these Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter are anything but. Use less or more! Russets are also typically the largest potato variety you will see at the store or farmer’s market. I love all your food. I saw these in CI a while back and wondered if they were really good. I’ve wanted to try those ever since I saw that on the show! Wash your russet potatoes under running water, using a clean scrub brush to remove any dirt from the skin. Bake Ingredients. Line a baking sheet with aluminum foil. Plus, it fills the whole house with a wonderful aroma that is sure to spark memories for your family and friends. Mine stays soft. I actually had a discussion last week with someone at work about Stacey (random!). Deselect All. 1 head garlic, the top sliced off Salt and pepper. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. Thanks for the recipe;I love baked potatoes too, and these sound amazing! Not only does it result in a crispy skin that is much more pleasant texture wise, but it also imparts amazing flavor as well. Bake in the oven until they reach desired crispiness, then add on the Parmesan cheese. The server was new and went to check. Now, some of you might be reading this thinking I’ve missed a step or two. 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. 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). 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. My husband won’t eat them any other way now. 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. Your email address will not be published. Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley. Thanks! Toss potatoes with oil, salt and pepper in medium bowl to coat. 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. Cover the dish tightly with aluminum foil and bake for 1 hour. Sprinkle with the rosemary and flaky salt… p.s. Measure the garlic salt and pepper onto a plate, and stir around a … I love it and was wondering if it would be smart to use a rosemary olive oil for that last little bit of cooking. Wondering if the technique would work on sweet potatoes?! Coated with cooking spray, brown chops on top, sprinkle with salt… salt, leg of lamb, yukon gold potatoes, red wine, olive oil, garlic and 1 more Rosemary Baked Potato Chips KitchenAid rosemary, extra virgin olive oil, russet potatoes, ground pepper and 8 more I always love a delicious potato! I remember driving past the “Free Taters for Out-of-Staters” sign every summer on our way up to Yellowstone for our annual camping trip, and we always took back a big box of real Idaho spuds to Nebraska or California or wherever we happened to be living at the time. The skin was a bit crispier as described, but that was about it. We roasted the potatoes with some olive oil, garlic, and some dried leaf thyme. Delia's Oven-roasted Potatoes with Garlic and Rosemary recipe. I’m almost positive it was Juniper Inn. If it’s hard, let it bake for another 5-10 minutes! And if you worry that the potatoes will be too salty, you can always brush some of it off after baking. Slather the garlic paste if using, unto the cut side of the potato, and return to the oven for 5 minutes. It’s so good to “see” you and I’m so glad you said hi! 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…. Hope that helps! 2 1/2 cups kosher salt Sprinkle with the rosemary and flaky salt… Lay each potato on an individual 9 inch (23 cm) square piece of aluminum foil (or sized to fit potato). Then pat them dry with paper towels. For baking the potatoes: Drizzle the olive oil into a 10 x 5 x 2 inch (25 x 13 x 2 cm) baking dish. It works just as well. Wrap each potato tightly in foil, sealing the ends. Thanks! This post may contain affiliate links which won’t change your price but will share some commission. Simply hold a potato at one end, and gently cut slits into the potato, leaving the base intact. I wonder what I am doing wrong. I always find exactly what I needed on your blog. thanks for sharing! The Anderson family “gems” indeed!!! When it was served, he said “this is not a baked potato.” The server was perplexed because it looked like a baked potato. He ordered one from Applebee’s once. 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 …. I don’t use Kosher salt to bake them, tho. I might try this one more time with a red or white potato and see if it’s any better. Sprinkle potatoes with kosher salt and pepper; Return them to the oven and bake for an additional 12-15 … Spread out on a parchment-lined sheet pan in a single layer. Required fields are marked *. Pour olive oil into a plastic bag. 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. Yes- definitely use the rosemary olive oil! Make sure the potatoes aren’t touching. I have also heard that if you drop your perfectly baked russet potato onto a cutting board from about 10″ up before cutting into it, it breaks up the inside of the potato, making it even fluffier and light when you cut into it. Preheat the oven to 400 degrees F (200 degrees C). 7 exclusive (Opens a new window) We take a stick and a half of butter, one package of “real” bacon bits and a bunch of fresh chives and melt together in a small saucepan to put on our taters. Hubs says it’s the best potato he’s ever had! Add the sprigs of rosemary and the head of garlic, cut side up. Step 3 Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go. Roast the sliced potatoes on a prepared baking sheet with olive oil (or bacon grease,) fresh rosemary sprigs, and smashed garlic cloves. Have faith, chickens. But I disagree. 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”. But the reason I don’t like this method is because it sacrifices the skin of the potato, which gets steamed right along with the insides. When ready to serve, strip the skins from the potatoes, then cut them into thick slices. After that, drizzle the potatoes with olive oil and rub it all around to completely coat the skin of each potato. Brush or rub each potato with olive oil, enough to completely coat them. Thanks for this post, I am going to give it a try! Pour 1 tablespoon of olive oil on each potato. Place potato … Photo about Baked potatoes with rosemary, thyme and garlic. 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. I prefer rubbing the clean, dry russets in olive oil and generously coating them with salt before baking. Can you save the salt and use it again, or is this a one time deal? No. P.S. I am just scared without the OO they won’t be crispy enough…, Yum!!! My husband loves baked potatoes. Giving a baking time can be tricky because potato sizes can differ widely, but this squeeze test is pretty much foolproof. baking dish coated with cooking spray. Made these for lunch after church today and they were AWESOME! Drizzle over potatoes. In a large bowl mix the oil, garlic and rosemary; add the potatoes and toss well. Yes, that’s 2 1/2 cups of kosher salt. There’s something abut granular salt on potatoes that I love. Step 3: Once your potatoes are done, gently drain them and add them to a bowl and gently toss them with the reserved garlic and flavor packed garlic and rosemary … 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. These look so good! I’m a CARB person for sure!!! I’ve never made them this way so tonight is as good a time as any to try something new 🙂, these potoes look so good love all your suff on here and love how you are all sister Bless everyone of you and your familysssssssssssssssssss sending you HUGSSSSSSSSSSSSSSSSSSSSSfrom Canada Ont. I have this friend Stacey, my oldest friend in the world, who I have literally known since we were babies–there’s a picture of us when I was six months old and she was a brand-new little thing and I was trying to steal her bottle. Serve hot. Thanks Bake for 45-60 minutes, depending on the size of the potatoes, turning halfway through cooking, until the potatoes are soft when you squeeze them with an oven mitt or a fork slides easily in and out. Space out as much as you can, then pop in the oven at 200c/390f for 30-40mins or until fork tender and nicely caramelized on the outside. In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary. Potatoes and rosemary – a marriage made in food heaven, for sure! Then season vegetables with kosher salt and pepper. Do you think you could save the salt and re-use for potatoes again? You can never have too many ways to enjoy them…according to me!! It’s not difficult to make baked potatoes … You might check the tempature of your oven to make sure it isn’t a little cool. These simple and easy steakhouse style russets get … I learned how to cook potatoes by the caseload. So glad to hear it works. That garlic rosemary butter is to die for! So if you like roasted baby creamers that are flavorful with a buttery garlic taste, are tender … Oh, I LOVE the Bluebird. When it comes to salt crusted baked potatoes, I tend to look for the medium-size russets instead of the really large ones, both from the standpoint of how long they will take to cook (the bigger ones can take significantly more time to bake all the way through) and bearing in mind that you will probably want to serve one potato to each person at the table, rather than cutting gigantic spuds in half. Outside of a scrubbed baked potato with your little asides and tangents largest potato variety you will at. Of your oven to bake them, i can taste and smell it now recipe! 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