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Salt-Baked Potatoes With Goat Cheese

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“A bed of kosher salt serves 2 purposes. It prevents the potatoes from tipping over during baking and seasons them in the process. From the LCBO magazine.”
READY IN:
1hr 15mins
YIELD:
36 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF (200ºC).
  2. Spread salt in the bottom of an extra-large rectangular baking dish.
  3. In a large bowl, toss potatoes with 2 tbsp (25 mL) olive oil. Press potatoes, cut-side up, in salt. Roast potatoes for about 35 to 40 minutes or until tender when pierced with a knife. Remove potatoes from oven and cool slightly. Scrape excess salt from potatoes with spoon and place on a clean baking sheet.
  4. Turn on the broiler. Heat remaining ½ tbsp (7 mL) olive oil in a small nonstick skillet. Add garlic slices and fry until golden and crisp, about 1 to 2 minutes. Transfer to a medium stainless-steel bowl. Add the goat cheese, thyme and black pepper. Stir to combine. With a teaspoon, divide goat cheese mixture among potato cups. Broil potatoes for about 1 minute or until bubbling. Serve potato cups garnished with basil leaves.

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