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Categories:Viewed: 84 - Published at: 7 years ago
Ingredients
- 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
Method
- Preheat oven to 400 degrees F (200 degrees C).
- 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 1/2 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.
