Herb-Infused Salt-Baked Potatoes
Indulge in the comforting delight of Herb-Infused Salt-Baked Potatoes, a flavorful twist on a classic dish from Curtis Stone’s “Relaxed Cooking With You.” Infused with garlic, rosemary, and thyme, these fluffy potatoes, baked on a bed of salt, are perfect for pairing with your favorite toppings like sour cream and chives. Elevate your comfort food game with this versatile recipe, ideal for any occasion.
Ingredients:
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 4 large russet potatoes
- 2 cups coarse sea salt
- 2 tablespoons fresh thyme, chopped
- 1/4 cup olive oil
- Salt and black pepper to taste
- Sour cream, for serving
- Fresh chives, chopped, for garnish
Preparation:
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat dry with a paper towel.
- In a mixing bowl, combine the coarse sea salt, minced garlic, chopped rosemary, and chopped thyme.
- Spread half of the herb-infused salt mixture evenly over the bottom of a baking dish.
- Place the potatoes on top of the salt mixture in the baking dish.
- Drizzle olive oil over the potatoes and season generously with salt and black pepper.
- Sprinkle the remaining herb-infused salt mixture over the potatoes, ensuring they are well-coated.
- Bake in the preheated oven for 60-75 minutes, or until the potatoes are tender when pierced with a fork.
- Once baked, carefully remove the potatoes from the oven and let them cool slightly.
- To serve, slice each potato open lengthwise and fluff the insides with a fork.
- Top each potato with a dollop of sour cream and garnish with fresh chopped chives.
Enjoy your Herb-Infused Salt-Baked Potatoes!
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