I was planning for steak for dinner and hadn't had a baked potato in a while. I wanted to see if there was something I could do to jazz it up. I saw a recipe for a salt crusted baked potato which sounded easy and great, and also saw one for a whipped cream-Greek yogurt mix. I thought that would be great on the potato, but wanted to take it a step further and add some garlic. (Garlic and yogurt go so well together - tzatzizki.) I didn't want it to be as sharp of a garlic taste as tzatziki, so I steeped the cream with garlic. Wow! New favorite condiment. It's light and creamy and has a really sweet, garlicky flavor. Perfect baked potato topper.
Serves 2
Ingredients:
2 Russet potatoes
1 egg white
1/2 cup kosher salt
4 garlic cloves, peeled and smashed
3 pepper corns
1/3 cup heavy cream
1/3 cup yogurt
chives
1 tbsp butter
Directions:
Heat the oven to 425. Pour the cream into a sauce pan. Add the garlic and pepper corns and bring to a simmer. Simmer on low for 5 minutes, covered, not letting it boil. Turn off the heat and let it steep for 20 minutes.
Poke each potato 7 or 8 times with a fork. Put the salt on a plate in a shallow bowl and in another, whip the egg whites lightly.
Dip the potatoes in the egg white, then cover them with salt. Put on a piece of foil on a baking sheet and pop in the oven for an hour.
Strain the cream and chill in the fridge. Once cool, remove any film on the top and whip until semi-hard peaks form (took me longer than usual). Scrape into a bowl. Put the yogurt into the KitchenAid and whip about two minutes, then fold gently into the whipped cream.
When the potatoes are done, use your hands to rub off most of the salt.
Cut a slit in the potato and put 1/2 tbsp butter into each to melt.
Top with the amazing whipped yogurt concoction and using kitchen shears, snip chives over the top.
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