Thursday, June 21, 2007

Salt Roasted Potatoes

The premise is there is a moisture exchange between the salt and the spud, the moisture escaping the potato being absorbed by the salt and then reabsorbed by the potato making the interior, not only well seasoned, but very light and fluffy.

You start by laying 4 potatoes in about 2 and a half cups of salt (one 26 ounch package) in a 13 x 9 pan. To the salt was added a clove of garlic and some sprigs of rosemary instead of the thyme and shallots. Leave some of the paper surrounding the garlic on there, so it doesn't fall apart, and is a little softer at the end of cooking. Cover  the pan TIGHTLY with foil and bake in the middle rack of a 450 degree oven for 1 hour and 15 minutes.

.Remove foil from potatoes and remove the garlic to a small dish while you raise the heat on the oven to 475 degrees/ Brush the tops of the potatoes with a Tablespoon or so of EVOO and return to oven for 15-22 minutes.

The best baked potato ever!