SALT-BAKED POTATOES with ROASTED GARLIC-ROSEMARY BUTTER {atk}

By grinder

Kosher or table salt can be used in this recipe. The salt can be strained to remove solid bits and reused for this recipe. The potatoes can be prepared without the roasted garlic butter and topped with other garnishes such as sour cream, chives, crumbled bacon, and/or shredded cheese.

WHY THIS RECIPE WORKS:
Baked potatoes are simple and satisfying, but let’s be honest: sometimes they could use a flavor boost. And then there’s the texture issue—instead of light and fluffy, they turn out dense and crumbly. The process of salt-baking potatoes promises solutions to these problems, producing a well-seasoned, moist, and fluffy potato. After a promising initial test, we set out to test the most important variables—temperature, pan size and amount of salt. Using a hot 500°Foven and uncovering the potatoes toward the end of cooking ensured dry skin. A 13x9” baking dish provided plenty of space so we didn’t crowd the potatoes and 2½ cups of salt allowed us to thoroughly cover the bottom of the pan.

Ingredients

• 2.5 cups + 1/8 teaspoon salt
• 4 russet potatoes, scrubbed, dried
• 2 sprigs + 1/4 teaspoon minced fresh rosemary
• 1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
• 4 teaspoons olive oil
• 4 tablespoons unsalted butter, softened

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 450°F.
Spread 2½ cups salt in even layer in 13x9” baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1¼ hours; remove pan from oven. Increase oven temperature to 500°F.

Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15-20 minutes.

Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, ⅛ teaspoon kosher salt {or pinch table salt} and minced rosemary to smooth paste. Remove any clumped salt from potatoes {holding with kitchen towel if necessary} split lengthwise, top with portion of butter and serve immediately.