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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
6 servings |
Ingredients
- 1 (10-pound) bag salt potatoes, 18 potatoes
- 1 cup salt
- Roasted Garlic, recipe below
- 1/4 cup butter, cubed
- 1 bunch rosemary, chopped
- Salt and freshly ground black pepper
- 1 head garlic
- Olive oil, to coat
- 2 teaspoons sea salt
Instructions
- For the rosemary salt potatoes:
- Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
- Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
- Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
771 |
| Total Fat |
20 g |
| Saturated Fat |
7 g |
| Carbohydrates |
137 g |
| Dietary Fiber |
18 g |
| Sugar |
6 g |
| Protein |
16 g |
| Cholesterol |
20 mg |
| Sodium |
1837 mg |
