Baked Potatoes With Sea Salt And Rosemary Food

HOW TO MAKE SALTY, CRISPY SKINNED OVEN BAKED POTATOES

Steps:

• Preheat your oven to 400 °F.
• Pierce each potato 3-4 times with the tines of a fork.
• Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
• Bake in the oven for 60-75 minutes or until they are fork tender. Remove and cool slightly on the baking sheet.
• To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end however. Take your fingers and place on either side of the potato and push the ends in towards each other to "pop" the center open ( it will look like a restaurant potato now!)
• Serve with butter and pepper, or any and all toppings!

ROSEMARY POTATOES

Steps:

• Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
• Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

RED LOBSTER SALT CRUSTED BAKED POTATOES

Steps:

• Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
• Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
• Pour oil onto one small plate and salt onto another.
• Place an ungreased cookie sheet next to the plates.
• One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
• Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
• Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
• Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
• Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
• Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

POTATOES ROASTED WITH ROSEMARY AND SEA SALT

Steps:

• Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

SEA SALT CRUSTED BAKED POTATOES

Steps:

• 1. PREHEAT oven to 400 bake
• 2. SCRUB the potatoes. Mix extra virgin olive oil, sea salt and pepper in a bowl. Roll the potatoes in the mixture. Place the potatoes on a foil lined cookie sheet. (The foil lining makes the cleanup a lot easier). Pour the remaining mixture on top of the potatoes and rub the top each potato until evenly coated. Do not cover the potatoes.
• 3. COOK in preheated 400 degree oven on the center rack for 1 hr 15 min. Move the rack up to the 2nd setting from top of oven and cook 15 min.
• 4. FOR CONVECTION OVENS-Preheat 425. Bake center rack 55 minutes. Raise rack to 2nd setting from top and cook 15 minutes. This will save you 20 minutes cooking time!
• 5. REMOVE from oven and serve hot with the cheese, sour cream, butter and green onion.

SAUTé POTATOES WITH SEA SALT & ROSEMARY

Steps:

• Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
• When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

ROASTED POTATOES WITH ROSEMARY AND SEA SALT

Steps:

• Preheat oven to 400°F.
• Toss potatoes with oil, salt and pepper in medium bowl to coat.
• Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss.
• Roast until potatoes are just tender, about 10 minutes.
• Transfer to plate; serve.
• Makes 2 servings.

ROSEMARY CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
• Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.