Salt-Baked Potatoes with Goat Cheese

By ctozzi

Potatoes with garlic, goat cheese and thyme is the ultimate side dish your Thanksgiving dinner needs.

Ingredients

• 3 cups kosher salt
• 18 small white potatoes, halved and scooped out slightly with
• A melon baller
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 14 ounces soft goat cheese, at room temperature
• 4 teaspoons fresh thyme, chopped
• Cracked black pepper, to taste
• Garnish

Details

Servings 36
Preparation time 20mins
Cooking time 80mins
Adapted from tastebook.com

Preparation

Step 1

Preheat oven to 400ºF.

Spread salt in the bottom of an extra-large rectangular baking dish.

In a large bowl, toss potatoes with 2 tablespoons 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 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.