NOW THAT’S A HOT POTATO
Dress up your spuds with some lively seasonings
Serves: 4
■ 1/2 cup (125 mL) salted butter
■ 5 whole garlic cloves, peeled
■ 4 Yukon gold or other baking potatoes
■ 3-4 sprigs fresh rosemary or 1 tsp (5 mL) dried
■ Kosher salt
■ Freshly ground pepper
■ 4 fresh thyme sprigs or 1 to 2 tsp (5 to 10 mL) dried thyme leaves
■ 1 to 1 1/2 cups (250 to 375 mL) freshly grated Gruyère cheese
1. In a small saucepan over low heat, heat butter with garlic cloves until melted and let stand one to two hours, warming the butter again if it starts to solidify. 2. Preheat oven to 375 F (190 C). 3. Wash and dry potatoes. With a sharp paring knife, cut equal slits along the length of each potato, cutting about three-quarters through and keeping the potato intact. Slices should be about one-quarter inch (5 mm) apart.
4. Place potatoes in a lightly oiled baking pan, 13-by-9 inches (33-by-22 cm or 3.5 L).
5. Dip the rosemary sprigs into the garlic butter and brush potatoes generously with it; if using dried rosemary, sprinkle over the buttered potatoes. Then sprinkle with salt and pepper.
6. Bake, uncovered, in preheated oven for 30 minutes.
7. Brush potatoes with more garlic butter and return to the oven for 20 more minutes. Then remove from oven, place a thyme sprig on top of each potato or sprinkle each potato with dried thyme leaves. Sprinkle the potatoes with the grated cheese.
8. Bake for 10 minutes more, until the cheese has melted and is bubbly. Serve at once with the remaining garlic butter. julianarmstrong1@gmail.com