Salt Baked Potatoes {with Roasted Garlic & Rosemary}
Easy and elegant! Tender baked potatoes, nestled in a bed of salt for even cooking and roasted with aromatic garlic and rosemary. A roasted garlic-rosemary butter is the perfect finish.
Ingredients
- 4 medium russet potatoes washed and patted dry
- 2 1/2 cups kosher salt
- 1 head garlic the top sliced off
- 2 sprigs fresh rosemary plus 1/4 teaspoon chopped fresh rosemary
- 4 teaspoons olive oil
- 4 tablespoons butter
Instructions
- Preheat oven to 450. Place the salt in a 9×13″ pan. Press the potatoes down until nestled into the salt, making sure they’re not touching. Add the sprigs of rosemary and the head of garlic, cut side up. Cover tightly with aluminum foil and bake for 1 hour.
- When the potatoes have baked for 1 hour, remove the pan from the oven and remove the head of garlic. Turn the oven to 500. Brush each potato with 1 teaspoon olive oil and return to the hot oven, uncovered. Bake for an additional 15 minutes.
- While the potatoes are baking, combine the butter, 1/4 teaspoon chopped fresh rosemary, and then squeeze out the whole head of garlic into the butter and stir to combine. Serve the hot potatoes with the rosemary butter (although if you’d rather serve it with more traditional toppings, you can omit the garlic/rosemary step altogether).
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