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. Photo about Roasted potatoes with rosemary, pepper and pink sea salt in tray, close up. 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. Rosemary Roasted Potatoes Recipe | Ina Garten | Food Network Be sure to check out the Potato Goodness Facebook page for more spud inspiration using russets and other types of potatoes! Preheat the oven to 400 degrees F (200 degrees C). This adds a wonderfully rich and hearty note to the vegetable. Preheat oven to 450. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. We rubbed the outside of a scrubbed baked potato all over with salt and stuck them on the rack in the oven to bake. Now that I know they are (according to you), I will have to make them myself. See notes below for best tips. They look so good I can’t wait to try them. Then I couldn’t stop looking at it and laughing my head off! I personally think the skins are delicious–crispy and salty and kind of like potato skin chips (like there is such a thing). And the whole poking-holes-keeps-the-potatoes-from-exploding thing is nonsense. These simple and easy steakhouse style russets get coated with olive oil and salt before baking, ensuring are a crispy, flavorful skin with tender, moist and fluffy insides! Toss until everything is fully coated in oil. We’ve tried plenty of others we love too!!! I’m a CARB person for sure!!! 1 (10-pound) bag salt potatoes, 18 potatoes. Cut: Slice the potatoes thinly stopping about half an inch from the bottom. Yes, that’s 2 1/2 cups of kosher salt. Step 2: Meanwhile, sauté the garlic and rosemary in oil. Which is why I always left the potato skin on the plate as a kid. Toss until everything is fully coated in oil. Dry with a paper towel. My husband even asks specifically to have them prepared this way. Hope you’re doing well! Have faith, chickens. And although I love making the classic dish in the oven all year long, come summer I turn to the grill. Delia's Oven-roasted Potatoes with Garlic and Rosemary recipe. Yes- definitely use the rosemary olive oil! Season with salt. Bake for 12 minutes. Add rosemary sprigs and garlic, cut side up, to baking dish. Drizzle each potato with olive oil. Cover tightly with aluminum foil and bake for 1 hour. You will be sad. Our preferred classic take on oven-roasted potatoes is to add fresh sprigs of rosemary and whole cloves of garlic. Perfect Baked Potatoes with crispy skin and a fluffy buttery interior are a kitchen staple you need to know how to make. I think the smell filling the house is one of the best parts of cooking. In a medium bowl, add the softened butter, salt, and rosemary. So, I am the only weird one that had a huge clump of salt stick to the bottom of the potato or is that normal? Wrapping in foil was not to be heard of. My husband loves baked potatoes. There’s something abut granular salt on potatoes that I love. I buy sea salt in bulk (it’s like $0.30/lb.) Giving a baking time can be tricky because potato sizes can differ widely, but this squeeze test is pretty much foolproof. If it’s hard, let it bake for another 5-10 minutes! Really good, but I need that 3 hr timeline and sometimes I don’t have it. Heat the oils together in a very large non-stick frying pan. Yum, I love potatoes! Bud then asked if it was baked in an actual oven. 🙂 I just like the flavor of kosher or sea salt so much more. Bake in the oven until they reach desired crispiness, then add on the Parmesan cheese. Add the rosemary sprigs and garlic, and sprinkle with the sea salt. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley. Just yesterday I was wanting a good baked potato recipe, looks good. It’s not difficult to make baked potatoes … Thanks! 7 exclusive 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. The 1975 edition of Joy of Cooking, which taught me to cook, mentions putting potatoes on a bed of rock salt. 🙂. Use less or more! I’m sure that they will make it on my menu this week! Roast the potatoes in a 400ºF … So if you like roasted baby creamers that are flavorful with a buttery garlic taste, are tender … Pour 1 tablespoon of olive oil on each potato. Sprinkle potatoes with kosher salt and pepper; Return them to the oven and bake for an additional 12-15 … There’s nothing I love more than potatoes!! It works just as well. It’s just potatoes, garlic, rosemary, olive oil, salt, and pepper. It’s so good to “see” you and I’m so glad you said hi! Salt and freshly ground black pepper I am just scared without the OO they won’t be crispy enough…, Yum!!! Do not poke holes in the potatoes! Roasted Garlic, recipe below. I couldn’t get it to come off! I love it and was wondering if it would be smart to use a rosemary olive oil for that last little bit of cooking. Place potato into the pot and fill it up with cold water so it covers potato. In a large bowl mix the oil, garlic and rosemary; add the potatoes and toss well. 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. If you don’t like parsley, you can use fresh chopped rosemary, thyme, even basil. These simple and easy steakhouse style russets get … Learn how your comment data is processed. Mix in olive oil and herbs. 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