Salt-Baked Potatoes with Goat Cheese

Printemps 2005
food and drink

BY: Dana Speers

A bed of kosher salt serves 2 purposes. It prevents the potatoes from tipping over during baking and seasons them in the process.

3 cups (750 mL) kosher salt
18 small white potatoes, halved and scooped out slightly with a melon baller
2 tbsp (32 mL) olive oil
3 cloves garlic, sliced
14 oz (430 g) soft goat cheese, at room temperature
4 tsp (20 mL) chopped fresh thyme
Cracked black pepper, to taste

36 small basil leaves

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.

Makes 36

What to Serve