Infused with aromatic garlic and fresh herbs, these potatoes emerge from their salt crust incredibly tender and flavorful. Topped with cool sour cream and fresh chives, this recipe from Curtis Stone\u2019s \u2018Cooking Well With You\u2019 is the ultimate comfort food experience.<\/p>\n
INGREDIENTS:<\/p>\n
4 large russet or baking potatoes<\/p>\n
2 cups coarse sea salt<\/p>\n
4 cloves garlic, chopped<\/p>\n
2 tablespoons fresh rosemary, chopped<\/p>\n
2 tablespoons fresh thyme, chopped<\/p>\n
1\/4 cup olive oil<\/p>\n
Freshly ground black pepper<\/p>\n
Sour cream, for serving<\/p>\n
Finely chopped chives, for topping<\/p>\n
Instructions:
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INSTRUCTIONS:<\/p>\n
Prep: Preheat your oven to 200\u00b0C (400\u00b0F). Thoroughly scrub the potatoes to remove any dirt and pat them completely dry with a paper towel.<\/p>\n
Make the Herb Salt: In a mixing bowl, combine the coarse sea salt, chopped garlic, rosemary, and thyme.<\/p>\n
Create the Salt Bed: Spread half of the seasoned salt mixture evenly into the bottom of a baking dish large enough to hold the potatoes in a single layer.<\/p>\n
Assemble: Place the dried potatoes on top of the salt bed. Drizzle the olive oil over them and season with a few grinds of black pepper. Sprinkle the remaining herb salt over the potatoes, packing it around and on top to cover them completely.<\/p>\n
Bake: Transfer the dish to the preheated oven and bake for 60-75 minutes, or until the potatoes are easily pierced with a knife through the salt crust.<\/p>\n
Rest and Serve: Carefully remove the dish from the oven. Let the potatoes cool for a few minutes, then gently crack and brush away the large salt crust. Cut each potato lengthwise, fluff the inside with a fork, and top with a generous dollop of sour cream and a sprinkle of fresh chives.<\/p>\n
Chef\u2019s Tip: Don\u2019t worry\u2014the salt crust seasons the potatoes perfectly without making them overly salty. It creates a sealed environment that steams the potatoes, resulting in an exceptionally fluffy and moist interior with beautifully crispy skin.<\/p>\n\n