The Best Way To Eat Potatoes

4 cloves garlic, chopped
2 tablespoons fresh rosemary, chopped
4 large potatoes
2 cups coarse sea salt
2 tablespoons chopped fresh thyme
1/4 glass olive oil
Salt and black pepper to taste
Sour cream
Finely chopped chives for topping

Preheat the oven to 200°C.
Wash the potatoes to remove any dirt. Dry with paper towel.
In a mixing bowl, combine coarse sea salt, chopped garlic, chopped rosemary and chopped thyme.
Divide half the seasoned salt evenly over the baking dish.
Place the potatoes on the top of the salt mixture in the baking dish.
Drizzle the olive oil over the potatoes and add salt and pepper.
Sprinkle the remaining salt over the mixed herbs and potatoes, making sure they are completely covered.
Bake in preheated oven for 60-75 minutes or until potatoes are tender when pierced.
After the potatoes are cooked, carefully remove them from the oven and let them cool slightly.
Before serving, cut each potato lengthwise and roll out the inside.
Top each potato with a dollop of sour cream and chopped chives.

Indulge in the delicious taste of this traditional dish from Curtis Stone’s ‘Cooking Well With You’, with the comfort of salt-baked vegetables and sweet potatoes. 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. Up your comfort food game with this versatile recipe that’s perfect for any occasion.

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