Best 5 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.

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.

SEA SALT CRUSTED BAKED POTATOES

Steps:

• 1. PREHEAT oven to 400 bake
• 2. SCRUB the potatoes. Mix extra virgin olive oil, sea salt and pepper in a bowl. Roll the potatoes in the mixture. Place the potatoes on a foil lined cookie sheet. (The foil lining makes the cleanup a lot easier). Pour the remaining mixture on top of the potatoes and rub the top each potato until evenly coated. Do not cover the potatoes.
• 3. COOK in preheated 400 degree oven on the center rack for 1 hr 15 min. Move the rack up to the 2nd setting from top of oven and cook 15 min.
• 4. FOR CONVECTION OVENS-Preheat 425. Bake center rack 55 minutes. Raise rack to 2nd setting from top and cook 15 minutes. This will save you 20 minutes cooking time!
• 5. REMOVE from oven and serve hot with the cheese, sour cream, butter and green onion.

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 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.