- 1 (10-pound) bag salt potatoes, 18 potatoes
- 1 cup salt
- Roasted Garlic, recipe below
- 1/4 cup butter, cubed
- 1 bunch rosemary, chopped
- Salt and freshly ground black pepper
For the rosemary salt potatoes:
Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.