POTATOES ROASTED WITH ROSEMARY AND SEA SALT
Categories Potato Breakfast Brunch Roast Christmas Easter Thanksgiving Valentine's Day Vegetarian Rosemary Winter Vegan Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 6
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 ROASTED FINGERLING POTATOES
Make and share this Sea Salt Roasted Fingerling Potatoes recipe from Food.com.
Provided by Kishka
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Rinse potatoes until skins are clean, then dry them.
- Toss with olive oil and salt and pepper.
- Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.
Nutrition Facts : Calories 188.7, Fat 3.6, SaturatedFat 0.5, Sodium 13.7, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8
ROASTED POTATOES FINISHED WITH SEA SALT
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes for 1 hour. Remove the potatoes from oven, split open, drizzle with olive oil and sprinkle with salt.
SALT-CRUSTED FINGERLING POTATOES
This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles. Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was "Salty Wrinkled Potatoes." He flies in potatoes from Cape Verde. I pick up fingerling potatoes from our local farmers' market and can't tell the difference. Select the smallest fingerlings you can find.
Provided by David Latt
Categories quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
- Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
- Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
- To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
- Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram
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