INGREDIENTS:<\/p>\n\n\n\n
4 cloves garlic, chopped
2 tablespoons fresh rosemary, chopped.<\/p>\n\n\n\n
4 large potatoes
2 cups coarse sea salt.<\/p>\n\n\n\n
2 tablespoons chopped fresh thyme
1\/4 glass olive oil.<\/p>\n\n\n\n
Salt and black pepper to taste
Sour cream.<\/p>\n\n\n\n
Finely chopped chives for topping.
INSTRUCTIONS:<\/p>\n\n\n\n
Preheat the oven to 200\u00b0C.
Wash the potatoes to remove any dirt. Dry with paper towel.<\/p>\n\n\n\n
In a mixing bowl, combine coarse sea salt, chopped garlic, chopped rosemary and chopped thyme.<\/p>\n\n\n\n
Divide half the seasoned salt evenly over the baking dish.<\/p>\n\n\n\n
Place the potatoes on the top of the salt mixture in the baking dish.<\/p>\n\n\n\n
Drizzle the olive oil over the potatoes and add salt and pepper.<\/p>\n\n\n\n
Sprinkle the remaining salt over the mixed herbs and potatoes, making sure they are completely covered.<\/p>\n\n\n\n
Bake in preheated oven for 60-75 minutes or until potatoes are tender when pierced.<\/p>\n\n\n\n
After the potatoes are cooked, carefully remove them from the oven and let them cool slightly.<\/p>\n\n\n\n
Before serving, cut each potato lengthwise and roll out the inside.<\/p>\n\n\n\n
Top each potato with a dollop of sour cream and chopped chives.<\/p>\n\n\n\n
Indulge in the delicious taste of this traditional dish from Curtis Stone\u2019s \u2018Cooking Well With You\u2019, with the comfort of salt-baked vegetables and sweet potatoes.<\/p>\n\n\n\n
Enriched with garlic, rosemary, and thyme, these sweet potatoes baked in a bed of salt are perfect for pairing with your favorite toppings like cream and chives.<\/p>\n\n\n\n
Up your comfort food game with this versatile recipe that\u2019s perfect for any occasion.<\/p>\n\n\n\n
Cheese-Stuffed Potatoes<\/strong>: After baking, scoop out the potato insides, mix with shredded cheddar, cream cheese, and seasonings, then return the mixture to the skins and broil until golden.<\/p>\n\n\n\n Herb Mix<\/strong>: Experiment with different herbs like sage, oregano, or dill to suit your flavor preferences.<\/p>\n\n\n\n Spicy Kick<\/strong>: Add a pinch of chili powder or smoked paprika to the salt mixture for a smoky, spicy twist.<\/p>\n\n\n\n Sweet Potatoes<\/strong>: Swap regular potatoes for sweet potatoes for a naturally sweet and vibrant alternative.<\/p>\n\n\n\n Loaded Toppings<\/strong>: Go beyond sour cream and chives\u2014try crumbled bacon, caramelized onions, shredded cheese, or saut\u00e9ed mushrooms.<\/p>\n\n\n\n Mediterranean Style<\/strong>: Top with Greek yogurt, a drizzle of olive oil, fresh parsley, and a sprinkle of feta cheese.<\/p>\n\n\n\n Vegan-Friendly<\/strong>: Use vegan sour cream or cashew cream for a plant-based option.<\/p>\n\n\n\n Potato Selection<\/strong>: Use starchy varieties like Russet or Idaho potatoes for fluffy insides, or waxy varieties like Yukon Gold for a creamier texture.<\/p>\n\n\n\n Uniform Size<\/strong>: Choose potatoes of similar size to ensure even cooking.<\/p>\n\n\n\n Thorough Washing<\/strong>: Scrub the potatoes well to remove all dirt, as the skins will crisp up and are delicious when eaten.<\/p>\n\n\n\n Cooling Before Cutting<\/strong>: Let the potatoes cool slightly after baking to avoid steam burns when cutting them open.<\/p>\n\n\n\n Reusability of Salt<\/strong>: The baking salt can be reused for another round of salt-baked dishes or as a seasoning in cooking. Simply strain out any large debris.<\/p>\n\n\n\n Testing Doneness<\/strong>: Pierce the potatoes with a skewer or fork\u2014if it slides in easily, they\u2019re ready.<\/p>\n\n\n\n Serve Immediately<\/strong>: These potatoes are best enjoyed fresh from the oven while the skins are crisp.<\/p>\n\n\n\n To store salt-baked potatoes and maintain their freshness and flavor, follow these tips:<\/p>\n\n\n\n Cool Completely<\/strong>: Allow the potatoes to cool to room temperature before storing to prevent condensation.<\/p>\n\n\n\n Wrap Individually<\/strong>: Wrap each potato tightly in aluminum foil or place them in an airtight container to keep the skins from drying out.<\/p>\n\n\n\n Refrigerate<\/strong>: Store in the refrigerator for up to 4 days.<\/p>\n\n\n\n Preparation<\/strong>: Scoop out the insides of the potatoes and mash them if desired, as whole baked potatoes don\u2019t freeze well due to texture changes.<\/p>\n\n\n\n Portion and Pack<\/strong>: Place the mashed potato filling in freezer-safe bags or containers, removing as much air as possible.<\/p>\n\n\n\n Label and Freeze<\/strong>: Label with the date and freeze for up to 2 months.<\/p>\n\n\n\n Oven Method<\/strong>: For the best texture, reheat in a preheated oven at 180\u00b0C (350\u00b0F) for 15-20 minutes until warmed through.<\/p>\n\n\n\n Microwave Method<\/strong>: Wrap in a damp paper towel and heat in 30-second increments to avoid drying out.<\/p>\n\n\n\n From Frozen<\/strong>: Thaw overnight in the refrigerator, then reheat using one of the methods above.<\/p>\n\n\n\n Avoid adding toppings before storing; add them fresh after reheating for the best flavor and texture.<\/p>\n\n\n\n If freezing mashed potato filling, consider mixing in some butter or cream to help preserve its texture during freezing and thawing.<\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS: 4 cloves garlic, chopped2 tablespoons fresh rosemary, chopped. 4 large potatoes2 cups coarse sea salt. 2 tablespoons chopped fresh…<\/p>\n","protected":false},"author":1,"featured_media":2905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-2904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"\n\n
Tips:<\/h3>\n\n\n\n
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Refrigeration<\/h5>\n\n\n\n
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Freezing<\/h5>\n\n\n\n
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Reheating<\/h5>\n\n\n\n
Tips<\/strong><\/h5>\n\n\n\n