Salt-Baked Potatoes With Goat Cheese |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A bed of kosher salt serves 2 purposes. It prevents the potatoes from tipping over during baking and seasons them in the process. From the LCBO magazine. Ingredients:
3 cups kosher salt |
18 small white potatoes, halved and scooped out slightly with a melon baller |
2 tablespoons olive oil |
3 garlic cloves, sliced |
14 ounces soft fresh goat cheese, at room temperature |
4 teaspoons chopped fresh thyme |
cracked black pepper, to taste |
36 small basil leaves |
Directions:
1. Preheat oven to 400ºF (200ºC).
2. Spread salt in the bottom of an extra-large rectangular baking dish.
3. In a large bowl, toss potatoes with 2 tbsp (25 mL) olive oil. Press potatoes, cut-side up, in salt. Roast potatoes for about 35 to 40 minutes or until tender when pierced with a knife. Remove potatoes from oven and cool slightly. Scrape excess salt from potatoes with spoon and place on a clean baking sheet.
4. Turn on the broiler. Heat remaining 1/2 tbsp (7 mL) olive oil in a small nonstick skillet. Add garlic slices and fry until golden and crisp, about 1 to 2 minutes. Transfer to a medium stainless-steel bowl. Add the goat cheese, thyme and black pepper. Stir to combine. With a teaspoon, divide goat cheese mixture among potato cups. Broil potatoes for about 1 minute or until bubbling. Serve potato cups garnished with basil leaves.
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