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Nov 3, 2023 · Preheat the oven to 400°F, and line a baking sheet with foil. Place the chopped rosemary, thyme leaves, lemon zest and fleur de sel in the bowl of a mini food processor. If you don’t have a small food processor, you can use a blender for this step. Pulse the processor until the ingredients are finely minced.
- Nancy Mock
- Overview
- Ingredients
- Steps
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Deselect AllUnsalted butterPreheat the oven to 350 degrees.Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.- (35)
- Side-Dish
- Ina Garten
- 219
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Sep 20, 2023 · How to Make Ina Garten's Ingenious Baked Potato. First, Ina instructs you to add two teaspoons of fresh thyme and one tablespoon of rosemary, grated lemon zest from one lemon, and a tablespoon of coarse sea salt to a miniature food processor. After pulsing, you’ll have a finely chopped citrus-herb salt. Spread that out on a shallow bowl or plate.
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until ...
- (16)
- Side-Dish
- Ina Garten
- 4
Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure ...
- Ina Garten
- 181
- Side-Dish
- 2 min
Sep 14, 2023 · This soft, mashed potato-like coating allows the pieces to sit flush on a baking sheet, resulting in evenly golden crispy potatoes. Ina recommends adding a good glug of olive oil and a generous sprinkle of salt to the spuds, and roasting them at 425°F for 45 minutes, tossing occasionally. Don’t worry if the skin falls off your potatoes ...
Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one ...
