Herb-Infused Salt-Baked Potatoes
Ingredients:
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
4 large russet potatoes
2 cups coarse sea salt
2 tablespoons fresh thyme, chopped
1/4 cup olive oil
Salt and black pepper to taste
Sour cream, for serving
Fresh chives, chopped, for garnish
Preparation:
Preheat the oven to 400°F (200°C).
Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat dry with a paper towel.
In a mixing bowl, combine the coarse sea salt, minced garlic, chopped rosemary, and chopped thyme.
Spread half of the herb-infused salt mixture evenly over the bottom of a baking dish.
Place the potatoes on top of the salt mixture in the baking dish.
Drizzle olive oil over the potatoes and season generously with salt and black pepper.
Sprinkle the remaining herb-infused salt mixture over the potatoes, ensuring they are well-coated.
Bake in the preheated oven for 60-75 minutes, or until the potatoes are tender when pierced with a fork.
Once baked, carefully remove the potatoes from the oven and let them cool slightly.
To serve, slice each potato open lengthwise and fluff the insides with a fork.
Top each potato with a dollop of sour cream and garnish with fresh chopped chives
