Salt Roasted Potatoes Food

SALT POTATOES

Steps:

• Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
• Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
• Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

SALT-ROASTED POTATOES

Steps:

• Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30-40 minutes.
• Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.

SALT AND VINEGAR ROASTED POTATOES

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

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 'N' VINEGAR ROASTED POTATOES

Steps:

• In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
• Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.

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.

SALT-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. In a 13-by-9-inch baking pan, add salt to a depth of 1/3 inch. Place the potatoes in a single layer on top. Scatter the rosemary, cover with the remaining salt and bake until tender, 35 to 45 minutes.
• Leave the potatoes in the salt until ready to serve. Brush off as much salt as you like. Drizzle with olive oil and serve immediately.

SALT ROASTED POTATOES

Steps:

• Preheat oven to 425°.
• Stir together oil and salt in a small shallow baking dish.
• Add potatoes and rub with oil mixture to coat.
• Bake in middle of oven until tender when pierced with a sharp paring knife, about 30 to 35 minutes.

SALT & VINEGAR ROASTED POTATOES

Steps:

• Preheat oven to 450ºF and place a rack in the upper third of the oven.
• Toss potatoes in a large roasting pan with oil and pepper.
• Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.

SALT-ROASTED POTATOES, SHALLOTS, AND CHESTNUTS

Steps:

• Preheat oven to 350 degrees. Pour 1 cup salt into a 2-quart baking dish. Stand potatoes, chestnuts, and shallots upright in salt, nestled together with rosemary in between. Pour remaining 2 cups salt over top; shake dish gently to distribute evenly. Cover with parchment-lined foil and bake until potatoes and shallots are tender, about 2 hours. Keep covered at room temperature until ready to serve.
• Remove potatoes, chestnuts, and shallots from dish, rubbing off any large bits of salt. Discard salt and rosemary. Slice potatoes and shallots in half (or quarters, if large) and arrange on a serving platter with chestnuts (also cut in half, if large). Drizzle with oil; season with salt and pepper. Garnish with rosemary sprigs.