Roasted Potatoes

By Janet-2

The kosher salt will draw away the moisture from the potatoes to prevent it from being mushy and later on will add the moisture back to prevent it from drying out.

Ingredients

• Idaho potatoes, 3 large ones
• 2 cups kosher salt
• 2 sprigs of rosemary
• 1 fist of garlic
• 4 tbsp. butter
• olive oil

Preparation

Step 1

Spread the kosher salt out on the bottom of a 9x12 glass pan. Place potatoes on the salt bed. Add rosemary. Cut off the tops of the garlic fist - do not separate- and place on the salt bed. Cover with foil tightly.

Bake for 1 hour and 15 min at 450 degrees. Take out and baste potatoes with olive oil. Bake for an additional 15 minutes more in 500 degree oven.

Take potatoes out. To create garlic butter: Place butter in small bowl. Squeeze garlic to the bowl and add rosemary, salt and pepper, and mash to mix well.

Split potatoes open and lather with garlic butter.