ROASTED GARLIC AND ROSEMARY SALT POTATOES
Steps:
- For the rosemary salt potatoes:
- Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
- Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
- Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.
SALT-BAKED POTATOES WITH ROASTED GARLIC AND ROSEMARY BUTTER
Steps:
- 1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2Vi cups salt in even layer in 13 by 9-inch baking dish. Gendy nestle pota¬ toes 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 righdy seal. Bake VA hours; remove pan from oven. Increase oven temperature to 500 degrees. 2. 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 pota-toes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes. 3.Meanwhile, once garlic is cool enough to £ handle, squeeze root end until cloves slip out of their H skins. Using fork, mash garlic, butter, Vfe 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), o split lengthwise, top with portion of butter, and & serve immediately.
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