Living Well Recipes: Salt Baked Potatoes with Roasted Garlic and Rosemary Butter
By: Keith Shank
Updated: January 23, 2013
Salt-Baked Potatoes with Roasted Garlic and
Rosemary Butter
Adapted from America's Test Kitchen
Ingredients:
2 1/2 c. Salt, Kosher (plus additional 1/8 tsp.)
4 Potatoes, russet, scrubbed and dried
2 ea. Rosemary sprigs
1/4 tsp. Rosemary, minced
1 Whole head garlic , outer papery skin removed and top quarter of head cut off and discarded
4 tsp. Olive oil
4 Tbsp. Butter, unsalted, softened (2 oz.)
Directions:
Adjust oven rack to middle position and heat oven to 450F. Spread 2 1/2 cups salt in
even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down,
leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking
dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours;
remove pan from oven. Increase oven temperature to 500 degrees.
Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush
exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to
oven and bake until potatoes are tender when pierced with tip of paring knife and skins
are glossy, 15 to 20 minutes.
Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out
of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table
salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes
(holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and
serve immediately.
Rosemary Butter
Adapted from America's Test Kitchen
Ingredients:
2 1/2 c. Salt, Kosher (plus additional 1/8 tsp.)
4 Potatoes, russet, scrubbed and dried
2 ea. Rosemary sprigs
1/4 tsp. Rosemary, minced
1 Whole head garlic , outer papery skin removed and top quarter of head cut off and discarded
4 tsp. Olive oil
4 Tbsp. Butter, unsalted, softened (2 oz.)
Directions:
Adjust oven rack to middle position and heat oven to 450F. Spread 2 1/2 cups salt in
even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down,
leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking
dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours;
remove pan from oven. Increase oven temperature to 500 degrees.
Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush
exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to
oven and bake until potatoes are tender when pierced with tip of paring knife and skins
are glossy, 15 to 20 minutes.
Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out
of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table
salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes
(holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and
serve immediately.
