Salt Crusted Baked Potatoes Recipes

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:

• 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.

RED LOBSTER SALT CRUSTED BAKED POTATOES

Steps:

• Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
• Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
• Pour oil onto one small plate and salt onto another.
• Place an ungreased cookie sheet next to the plates.
• One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
• Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
• Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
• Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
• Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
• Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

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.