Prep 30 mins
Cook 45 mins
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.
- 3 cups kosher salt
- 18 small white potatoes, halved and scooped out slightly with a melon baller
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- 14 ounces soft fresh goat cheese, at room temperature
- 4 teaspoons chopped fresh thyme
- cracked black pepper, to taste
- 36 small basil leaves
- Preheat oven to 400ºF (200ºC).
- Spread salt in the bottom of an extra-large rectangular baking dish.
- 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.
- 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.
These were just yummy evelyn, I did transpose this to a meal for two though and used smaller potatoes but didn't halve them (and just scooped out a little more potato). I also didn't peel them. The filling was so tasty, it would also be nice with some fine lemon zest added but tastes great as it is. So simple but would look very classy made with the smaller potatoes for a dinner. Made for ZWT4.