No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
Homemade Soft Pretzel Sticks & Honey Mustard Dipping Sauce
Making soft pretzels at home is easy-peasy if you have time.
Rhubarb Muffins with Cardamom Crunch Topping
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
Baked Tomato and Egg Cups
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Basil and Red Pepper Butter
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
Lemon Pudding Cake
A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
Frozen Thai Iced Coffee
by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Cilantro Pesto
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
Shandy Braised Chicken with Mushrooms and Green Olives
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
Black Barley Salad
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Cauliflower “Fried Rice”
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
Smoky Corn Chowder
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
- Community
- Blog
- About
Sides — Potatoes
Recipe
Salt Crusted Baked Potatoes
by Laurie {Simply Scratch} on January 14, 2013 in Potatoes, Sides
Recipe Description
Olive oil and kosher salt not only flavor the potato skins but also create a nice, tasty and salty crust.
Preparation Instructions
Preheat your oven to 350ºF.
Scrub the potatoes well and dry them really good.
Add olive oil and kosher salt into 2 different baking dishes.
Brush the olive oil on the potato with a basting brush and let any excess oil drip back into the dish. Now roll the potato into the salt, covering the entire potato. Any leftover salt can be saved for a later purpose.
Place on a rimmed baking sheet and bake for 45-60 minutes until a knife pierces easily, meeting little to no resistance.
Cut the potato (not all the way through) lengthwise and then top with butter, sour cream, chopped chives if that’s your thing, or try bacon, ranch and cheddar. Oh my!
Ingredients
- 4 whole Russet Potatoes
- ¼ cups Olive Oil
- ¼ cups To 1/2 Cup Kosher Salt
- Butter, Sour Cream, And Chopped Chives, For Serving (optional)
Related Recipes
Simple Butter Parsley Potatoes
by Teresa (SassySuburbanite.com) and filed in Potatoes, Sides
A delicious and simple side dish to accompany any protein.
Potato Croquettes
by Diplomatickitchen (Elizabeth) and filed in Potatoes, Sides
There are two keys to turning out good potato croquettes every time. The first, a well-proportioned balance of flour, egg and potato. The second necessity is oil heated sufficiently for deep frying them. The recipe given here ended the diplomatickitchen’s search for one that would turn out excellent croquettes on a regular basis.
Ranch Mashed Potatoes
by Jenn @ The Boiled Noodle and filed in Potatoes, Sides
Super easy, creamy, buttery mashed potatoes with a twist!
Roasted Tiny Potatoes
by Kristi at 30 Pounds of Apples and filed in Potatoes, Sides
Seasoned with salt and pepper and drizzled with olive oil, this is a simple but utterly delectable way to enjoy the humble potato.
Roasted Sweet Potatoes with Blue Cheese & Spicy Candied Pecans
by Kari Lindsay and filed in Potatoes, Sides
This dish is perfect for BBQ season. Because it can be served hot or at room temperature, it travels well.
This recipe serves 4 to 6.
By the way, I like to serve these for the holidays as well!
Friends of Tasty Kitchen
Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
© Copyright 2006-2013, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
3 Comments | Be the first to comment!
Comments
AZJ22 on 1.16.2013
This is the only way I bake potatoes! The result is much tastier, in my opinion, than wrapping them in foil (where they actually steam vs. bake).
The Suzzzz on 1.28.2013
I do this but with butter instead of olive oil and I love it. The only thing I don’t love is how much the butter on the pan smokes. Does the olive oil smoke at all?
Pat Mendell on 1.29.2013
With that much salt shouldn’t you rub it off before you eat them…especially for people who eat the skis….@ Suzzz, I do the same thing except I do not use as much salt. I drizzle the clean dry potatoes in olive oil (and I’ve had no problem with smoking)then sprinle the potatoes liberally with the salt, total salt on 4 maybe 2 tablespoons. The skins always come out sripy and the insides are always like and fluffy.
Pat
You must be logged in to post a comment.