Salt Baked Potatoes Recipes

SALT-BAKED POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Prick potatoes in several places with a fork. Coat each potato with egg white, then crust potatoes completely in salt. Bake potatoes in a shallow baking pan until tender when pierced with a sharp knife, about 1 hour.
• Crack off as much salt as desired from skin before serving.

HOW TO MAKE SALTY, CRISPY SKINNED OVEN BAKED POTATOES

Steps:

• Preheat your oven to 400 °F.
• Pierce each potato 3-4 times with the tines of a fork.
• Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
• Bake in the oven for 60-75 minutes or until they are fork tender. Remove and cool slightly on the baking sheet.
• To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end however. Take your fingers and place on either side of the potato and push the ends in towards each other to "pop" the center open ( it will look like a restaurant potato now!)
• Serve with butter and pepper, or any and all toppings!

SALT-BAKED POTATOES

Steps:

• Pour about 1/2" of salt into the bottom of an oval 4-quart slow cooker. Place the potatoes in a single layer on top of the salt. Add more salt until the potatoes are completely covered. Cover and cook on high for 2 hours or until the potatoes are fork-tender.
• Crack the salt crust and remove the potatoes. Rub them with a towel to remove all the salt before serving.

PERFECT SALT BAKED POTATOES

Steps:

• 1. Preheat oven to 450'F
• 2. With a vegetable brush rinse and scrub down 4 russet potatoes. Set on a paper towel to dry completely.
• 3. In a 13X9X2 inch baking dish pour out your salt and spread evenly. Bury your three rosemary sprigs in the salt in three separate locations. Make sure there is a decent amount of space between sprigs.
• 4. Take your garlic and clean off the outer layer of papers from it. With a sharp knife cut just the very tip-pity top of the garlic bulb off to expose a bit of the garlic's flesh.
• 5. Set the garlic bulb in a corner of the pan, burying it in the salt a tiny bit.
• 6. Take each cleaned and dried potato and bury in half way in the salt. DO NOT COMPLETELY COVER... only half way, sort of nestled in there. Make sure there is at least an inch in between each potato.
• 7. Cover the baking dish with foil and seal tightly.
• 8. Bake on the center wrack for 75 minutes.
• 9. After the 75 minutes, take the baking dish out of the oven. Remove the garlic bulb (carefully, it hot!) and set it aside.
• 10. Raise oven temperature to 500'F
• 11. Brush the top of each potato with extra virgin olive oil.
• 12. Put baking dish back in oven for 15 minutes.
• 13. Meanwhile, once garlic is cool enough to handle, squeeze the roasted garlic out of the bulb. It will come out like a paste.
• 14. Cream your butter with the garlic paste.
• 15. Finely mince a teaspoon of fresh rosemary. Pour it in the butter. Add pepper to the butter and mix.
• 16. Remove potatoes once they are done, let cool for 5 minutes then carefully remove from salt. The salt will be molten hot, be careful!
• 17. With a clean dish towel wipe excess salt off the potatoes. Serve with garlic butter! Yum!

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER

Steps:

• Heat the oven to 400 degrees. Wash the potatoes.
• In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
• Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
• Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
• Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
• Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
• While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
• To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

SALT-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. In a 13-by-9-inch baking pan, add salt to a depth of 1/3 inch. Place the potatoes in a single layer on top. Scatter the rosemary, cover with the remaining salt and bake until tender, 35 to 45 minutes.
• Leave the potatoes in the salt until ready to serve. Brush off as much salt as you like. Drizzle with olive oil and serve immediately.