Salt-Baked Potatoes with Goat Cheese

A bed of kosher salt serves 2 purposes. It prevents the potatoes from tipping over during baking and seasons them in the process.

Salt-Baked Potatoes with Goat Cheese

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups (750 mL) kosher salt

  • 18

    small white potatoes, halved and scooped out slightly with

  • A melon baller

  • 2

    tablespoons (32 mL) olive oil

  • 3

    cloves garlic, sliced

  • 14

    ounces (430 g) soft goat cheese, at room temperature

  • 4

    teaspoons (20 mL) fresh thyme, chopped

  • Cracked black pepper, to taste

  • Garnish


Preheat oven to 400ºF (200ºC). Spread salt in the bottom of an extra-large rectangular baking dish. In a large bowl, toss potatoes with 2 tablespoons (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. Turn on the broiler. Heat remaining ½ tablespoon (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.


Facebook Conversations