Wedding Woes
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Recipes

I made this last night: http://budgetbytes.blogspot.com/2012/05/chili-cheese-beef-n-mac-781-receip-130.html. So yummy. It needed more seasoning (at least to me) so next time I'd probably add a little cayenne or something to give it spice. It was a hit with DH and DS. DS cleared his plate.

These are seriously the best baked potatoes (recipe below). I know, a baked potato. How hard can it be? But this whole process just makes them so much fluffier and moist. Make the garlic butter too, and it's like eating garlic mashed potatoes.

Salt Baked Potatoes with Roasted Garlic and Rosemary Butter

Serves 4

Kosher or table salt can be used in this recipe. The salt can be strained to remove solid bits and reused for this recipe. The potatoes can be prepared without the roasted garlic butter and topped with other garnishes such as sour cream, chives, crumbled bacon, and/or shredded cheese.

Ingredients
  • 2 1/2 cups plus 1/8 teaspoon salt
  • 4 russet potatoes , scrubbed and dried
  • 2 sprigs plus 1/4 teaspoon minced fresh rosemary
  • 1 whole head garlic , outer papery skin removed and top quarter of head cut off and discarded
  • 4 teaspoons olive oil
  • 4 tablespoons unsalted butter, softened
Instructions
  • 1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 21/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes 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 tightly seal. Bake 11/4 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 potatoes 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 skins. Using fork, mash garlic, butter, 1/8 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), split lengthwise, top with portion of butter, and serve immediately.

Re: Recipes

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    GBCKGBCK member
    First Anniversary 5 Love Its Name Dropper First Comment
    *pinning*
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    6fsn6fsn member
    First Anniversary 5 Love Its Name Dropper First Comment

    Mmmmmm, sounds like a bit of work, but worth it.

    On a sidenote the restaurant we went for our anniversary served roasted garlic heads with their fresh bread.  Gaaaah it was good.

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    Not-so-fun-fact: Baked potatoes take FOREVER at high altitude. Like, 2 hours. I'm always wanting them and then forgetting to put them in the oven in time. 
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    6fsn6fsn member
    First Anniversary 5 Love Its Name Dropper First Comment
    I never knew that bm.  I did just hear to put them in the crockpot too.  I hate heating the oven for a potato when we're grilling steaks so that sounded awesome. 
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    GBCKGBCK member
    First Anniversary 5 Love Its Name Dropper First Comment
    do they microwave quick, Bm?
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    I haven't tried microwaving. I should, now that we have a decent one. 

    I just was used to them taking about an hour at 350 for, like, 2-3 potatoes thrown on the rack. Then we moved here, and I tried it, and no dice. Now I do 375 for 2 - 2.5 hours, and I oil them up and put them in foil so the skins aren't all crispy before the insides are done. 

    I was watching some show on Food network and the lady was all, "Just throw the potatoes in the oven, 45 minutes!" and I laughed and laughed. 
    image
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