BAKED POTATOES WITH OLIVE OIL AND ROSEMARY
These aromatic potatoes, almost fluffy in the middle and golden on the outside, complement a grilled steak, roast chicken or lamb, baked salmon or other dish you like. You can serve them as a vegetarian dish with a green or caesar salad alongside.
Preparation time: 5 minutes Cooking time: 90 minutes Makes: 4 servings
4 (7-to 8-oz.) B.C. russet (baking) potatoes, washed well and dried
3 Tbsp olive oil
6 to 8 fresh sprigs rosemary
- coarse sea salt and freshly ground black pepper to taste
Preheat the oven to 300 F. Poke each potato a few times with a fork. Set potatoes in an oven-proof skillet.
Pour in the olive oil; season with salt and pepper. Roll the potatoes around to coat them in the oil. Season the top of the potatoes with a little more salt and pepper, if desired. Set the rosemary sprigs in the spaces between potatoes.
Bake for 90 minutes or until quite tender. (Give the potatoes a squeeze; if there's a lot of give, they're done.) Let diners top their potato as desired with sour cream or yogurt, sliced green onion or snipped chives, bacon and/or cheese.
COWBOY-STYLE BAKED POTATOES
On the range or in the dining room, these skilletbaked, southern-spiced potatoes will complement a juicy steak. If you're not a meat-eating cowboy, you can serve these potatoes as a main course - just serve each potato with a side salad and a selection of toppings, such as salsa, grated cheese, sour cream or yogurt and sliced green onion or cilantro.
Preparation time: 5 minutes
Cooking time: 90 minutes Makes: 4 servings
3 Tbsp vegetable oil
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp paprika
1/4 tsp garlic powder
- few dashes Tabasco or hot pepper sauce
4 (7-to 8-oz.) russet (baking) potatoes, washed well and dried
- salt to taste
Preheat the oven to 300 F. Combine all ingredients, except potatoes and salt, in a medium bowl. Poke each potato a few times with a fork. Add the potatoes to the bowl and roll, turn and coat with the spice mixture, using your fingers or a small brush to help with the coating process. Set the potatoes in a 10-inch ovenproof skillet. Season with salt. Bake potatoes for 90 minutes or until quite tender. (Give the potatoes a squeeze; if there's a lot of give, they're done.) Let diners open and top their potato as desired.