There is nothing
quite as satisfying as a perfectly roasted potato. The flesh is both creamy and
fluffy and the skin is crisp and crunchy, perfect with butter, salt and pepper.
Since most of the nutrients are in the skin, it is important to get it right.
This particular method is adapted from America’s Test Kitchen.
4 perfect large fresh russet
potatoes
½ pound coarse salt
2 garlic cloves, minced
½ stick unsalted butter
1 head of garlic
several
sprigs of fresh rosemary.
salt
and freshly ground pepper
Preparation:
1.
Preheat your oven to 450 degrees. 2.
Wash and scrub the russets and dry. 3.
Put a half-inch of coarse salt in the bottom of 13” by 9” baking dish large
enough to hold all four russets without touching. Place the springs of rosemary
and the head of garlic in with the potatoes. Tightly cover the dish with
aluminum foil and bake for one hour and fifteen minutes. 4. Uncover the potatoes and remove the
garlic, squeeze the cloves into a sauce pan with the butter and melt. 5. Brush the potatoes with olive oil and
return to the oven at 500 degrees for 15 to 20 minutes, or until the skin is crisp. 6. Remove the potatoes and knock off the salt
clumped on their bottoms. 7. Cut open
the potatoes and dress with the garlic butter, salt and pepper to your taste.
Enjoy!
