Salt Roasted German Butterball Potatoes With Mascarpone Chives Recipe 435 Food

SALT POTATOES WITH BUTTER AND CHIVES

Steps:

• Bring potatoes, salt and 6 cups water to a boil in a 4-quart saucepan over medium-high heat, stirring occasionally to ensure the salt has dissolved. Lower to a simmer, then cook until potatoes are tender, 18 to 20 minutes.
• Pour the water and potatoes into a colander in the sink and leave to air-dry for 5 minutes; you will see the salt start to form on the outside of the potatoes.
• Transfer the potatoes to a serving dish, then pour the melted butter and sprinkle the chives over the top. Toss together, then serve immediately.

SALT-ROASTED GERMAN BUTTERBALL POTATOES WITH MASCARPONE & CHIVES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees. Spread half the salt in a medium baking dish. Place potatoes on top of salt, then bury completely with remaining salt. Bake potatoes until tender, 45-60 minutes. Remove potatoes from salt, brushing off any excess, and transfer to a serving dish. Let cool slightly. Gently split potatoes and spoon mascarpone into centers. Sprinkle with chives. Serve with more mascarpone on the side.

SYRACUSE SALT POTATOES

Steps:

• Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
• While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.

SALT ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter.

MASCARPONE AND CHIVES MASHED AND BAKED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
• Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
• Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
• When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.