Grilled potatoes, marinated twice for maximum rosemary and garlic flavor! Drizzle each potato with olive oil. Then they just go in the oven and bake for about 45 minutes to an hour, depending on how large the potatoes are. 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. Wash and pat dry your potatoes. Though roasting garlic is a little time consuming, it really is very easy to do. 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). I’m almost positive it was Juniper Inn. And that’s it! Pour olive oil into a plastic bag. I love all your food. 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. We roasted the potatoes with some olive oil, garlic, and some dried leaf thyme. Half way through cooking, brush the herb-infused … 1 bunch rosemary, chopped. Press the potatoes down into the salt, making sure they’re not touching. These will go great with what I was making tonight, thanks! Incredible baked potatoes. In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Which we’re not going to do, are we? If it’s soft, it’s done! 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. So glad to hear it works. The potatoes are wonderful tasting, but I have yet to get the crispy skin. Until they got to me. 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. Next, smash them on a baking sheet. Take a potato masher and very slowly flatten each potato until it’s about 1 inch thick, trying to leave the skin on the top. 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. Russets are known for their thick skins and starchy, white flesh and mild flavor. Wrap each potato in aluminum foil. 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!! The skin was a bit crispier as described, but that was about it. <3. 🙂, That was my exact same question! This adds a wonderfully rich and hearty note to the vegetable. Plus, it fills the whole house with a wonderful aroma that is sure to spark memories for your family and friends. That garlic rosemary butter is to die for! Heat the oils together in a very large non-stick frying pan. And if you worry that the potatoes will be too salty, you can always brush some of it off after baking. Our preferred classic take on oven-roasted potatoes is to add fresh sprigs of rosemary and whole cloves of garlic. YES. 🙂, I learned the trick of great baked potatoes in a culinary class I took in college. LOL Thanks for sharing..printing out the recipe now! I might try this one more time with a red or white potato and see if it’s any better. But I’m going to say a couple of potentially controversial things here that I really think make a big difference between a mediocre baked potato and an amazingly delicious one. x 9-in. I think the smell filling the house is one of the best parts of cooking. Spread out on a parchment-lined sheet pan in a single layer. We’ve tried plenty of others we love too!!! Toss until everything is fully coated in oil. Spread over the entire surface of each cut side. It changed my whole outlook on them. 1/4 cup butter, cubed. Wash potatoes and pierce all over with fork. Press potato halves back together. This part is very scientific:  You squeeze the baked potato with your hand. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. i like to go to steakhouses not for the steak, but the incredible baked potatoes. Required fields are marked *. Serve immediately. This post may contain affiliate links which won’t change your price but will share some commission. Bake in the oven until they reach desired crispiness, then add on the Parmesan cheese. Yes- definitely use the rosemary olive oil! Does the garlic flavor the potatoes at all or is it just to use in the butter. thanks for the idea. Roast the sliced potatoes on a prepared baking sheet with olive oil (or bacon grease,) fresh rosemary sprigs, and smashed garlic cloves. My kiddos recently discovered and love Wendy’s baked potatoes so this is a gem!! Hi, I’m Amy! Bake in the oven until they reach desired crispiness, then add on the Parmesan cheese. Thanks for this post, I am going to give it a try! Pour 1 tablespoon of olive oil on each potato. Then add the sprigs of rosemary. The baby potatoes are cut into nice bite-sized pieces. I was working in a restaurant in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb. 2 sprigs rosemary, plus 1/4 teaspoon chopped rosemary Crispy skin, tender, fluffy insides, what’s not to love? These look so good! Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. Salt and pepper. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley. Brush: Melt the butter in a small bowl and stir in the fresh herbs and garlic. When oven is hot, carefully remove baking sheet and pour potatoes … Hope that helps! Might try and combine the two! 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. Baked potatoes might seem basic, but these Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter are anything but. 7 exclusive (Opens a new window) These look good. Drizzle each potato with olive oil. Wash the potatoes and pat them dry with a paper towel. #side #sidedish #potatoes #roastedpotatoes #babypotatoes I was 3 months postpartum, so nude public speaking was not high on my to-do list. I immediately thought of the baked potatoes from Outback (say what you will, haters, those things are good!). The basics are pretty straightforward. And how cool that you found a vegan butter that tastes like regular butter! Mix butter, garlic, rosemary, salt and pepper together. Measure the garlic salt and pepper onto a plate, and stir around a … Preheat oven to 450. 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 …. Toss until everything is fully coated in oil. Did you get it off? Made these for lunch after church today and they were AWESOME! But elevated too, thanks to a couple of baking tricks and an amazing compound butter that melts all over the fluffy insides of a perfectly baked Russet potato! Thank you Potatoes USA for sponsoring this post. I love potatoes and I love Butter. Thinly slice the garlic, then place the garlic slices along with Rosemary leaves between the potato slices. We rubbed the outside of a scrubbed baked potato all over with salt and stuck them on the rack in the oven to bake. Preparation Preheat oven to 400°F. And the insides are fluffy and flavorful and sweet. I wonder what I am doing wrong. Slather the garlic paste if using, unto the cut side of the potato, and return to the oven for 5 minutes. There’s something abut granular salt on potatoes that I love. I was a excited to make them and finally did it last night. In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. Nice touch with the roasted garlic butter and salted crust. She was the best cook I ever met, but these may be quicker. It’s just potatoes, garlic, rosemary, olive oil, salt, and pepper. 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. Heat the oils together in a very large non-stick frying pan. Easy one-pan iteration, you 'll easily feed a weeknight dinner crowd chops is using your broiler combine. Do not poke holes in the potatoes! 2 pounds potatoes … Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered. And if you are worried about possibly overbaking, that’s what kitchen timers are for, right? Sprinkle potatoes with kosher salt and pepper; Return them to the oven and bake for an additional 12-15 … Sunny, That’s exactly how I was taught by my gran. In a large bowl, mash the pulp with butter. After that, drizzle the potatoes with olive oil and rub it all around to completely coat the skin of each potato. These steakhouse style salt crusted baked potatoes are wonderful with a crispy, flavorful outer skin that gets coated with olive oil and salt to ensure a wonderfully tender, moist and fluffy baked potato every time! Baked potatoes might seem basic, but these Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter are anything but. Cut top off garlic head, leaving root end intact. I have made these a LOT–they are SO good. Pare a narrow strip of peel from the middle of each potato. Then pat them dry with paper towels. I love me a baked potato. I buy sea salt in bulk (it’s like $0.30/lb.) Grilled potatoes with rosemary, garlic and coarse sea salt. Place potato into the pot and fill it up with cold water so it covers potato. Cover the dish tightly with aluminum foil and bake for 1 hour. 1 (10-pound) bag salt potatoes, 18 potatoes. Remove and serve! Use less or more! Salt and freshly ground black pepper 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. dinner recipes (Opens a new window), Sign up for our newsletterand we'll send you Sprinkle each oil-rubbed potato generously with 1/2-1 tablespoon of salt, rubbing it around to evenly coat the skin of each potato. Thanks 🙂. While baking, melt butter and lightly sautée garlic. If I’m making 8-10 potatoes, do I double all the ingredients? p.s. Bake another 5 minutes or until it melts/browns. 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. Sprinkle with the rosemary and flaky salt… I too love baked potatoes. Do you have to poke the potatoes with a fork or something? I had the same question as DeAnn. Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato. Turn the oven to 500. 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. 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. You can strain the salt and use it again. Just in case you’re wondering, that’s a lot of salt. I cannot wait to try this! 🙂. I am trying to make 8-10 potatoes and wondered the best way of cooking those. Toss until potatoes are covered and garlic is evenly … Wondering if the technique would work on sweet potatoes?! There’s nothing I love more than potatoes!! Sadly, the Juniper Inn is no more. Your email address will not be published. Then I couldn’t stop looking at it and laughing my head off! Photo about Roasted potatoes with rosemary, pepper and pink sea salt in tray, close up. 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. Woohoo! And although I love making the classic dish in the oven all year long, come summer I turn to the grill. Simply hold a potato at one end, and gently cut slits into the potato, leaving the base intact. I saw these in CI a while back and wondered if they were really good. Deselect All. 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. Can you save the salt and use it again, or is this a one time deal? 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…. Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato. Now, whenever we get that scent of rosemary and garlic … Maybe has something to do with it not being completely dry when you put it in the pan before cooking? Just in case you’re wondering, that’s a lot of salt. I will have to try it. Bake 25 minutes, flip, bake 20 more minutes, or until golden and crispy. CAn’t wait to try it. But salt is salt, right? He ordered one from Applebee’s once. This site uses Akismet to reduce spam. Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, … Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered. Can I substitute those super tiny mixed potatoes (red, purple, yellow) instead of the russets? The 1975 edition of Joy of Cooking, which taught me to cook, mentions putting potatoes on a bed of rock salt. 🙂. Roasted garlic & rosemary compound butter is also wonderful served over a medium-rare steak, roasted chicken, or fish! Otherwise they were very delicious! In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. My husband loves baked potatoes. Oh my, those sound and look wonderful! Hope you’re doing well! As you can see from my photos, I like mine reallllly crispy on … So much for baked. Make sure the entire potato skin is coated in oil. 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