Thursday, September 4, 2014

Salt And Rosemary Crusted Potatoes

Potatoes are a standard dish that I usually don't follow a recipe for and just cut them up put salt, pepper, olive oil, garlic and whatever else I feel like at the moment and let them sit in the oven for a while. But I have been wanting to make this standard dish into something more enjoyable and these potatoes are truly amazing. They turned out so soft in the middle but perfectly crunchy on the outside. 

See the recipe bellow...


Salt and rosemary crusted potatoes:
serves 6

  • 6 large or medium sized potatoes
  • 1 Tbsp. olive oil
  • 1/4 c. kosher salt
  • 2 Tbsp. chopped rosemary
  • butter for serving
Preheat the oven to 200° C (400° F). Scrub the potatoes clean and dry them with paper towel. Pierce the potatoes several times and brush with olive oil. Line a baking sheet with baking paper.

Combine salt and rosemary into a medium bowl, roll potatoes in mixture to create crust. After rolling all the potatoes in the mixture use the extra mixture to create six mounds on the lined baking sheet. Place each potato on a mound of the mixture. 

Bake for 1-11/2 hours depending on the size of the potatoes. Test with a skewer to make sure they are baked through, being careful not to damage the crust. 

Serve hot with a dollop of butter in the middle. 

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