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Salt Crusted Baked Potatoes
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Description
Olive oil and kosher salt not only flavor the potato skins but also create a nice, tasty and salty crust.
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)
Preparation
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!
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3 Comments
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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
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?
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).