Salt Crusted Baked Potato
What is salt crusting? It is an ancient method of evening cooking fish, meat and vegetables. It is most often used for fish as it keeps in the moisture and ensures even cooking. However, a salt crusted potato is delicious! The potato will have a slightly more potato flavor and perfectly seasoned skin.
Does using so much salt cause the potato to be too salty? Surprisingly, no! You do have to remove most of the salt before serving, but it will be perfectly seasoned as it absorbs just the right amount of salt.
When it comes to the type of salt, use something cheap but a coarse salt. The hardest part of this recipe is getting the salt mixture just right. This will heavily depend on the salt you use and the measurements provided are just guides. You will want to add just enough water to form a wet sand like texture.
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- 2 Russet Potatoes
- 6 cup Salt
- 1 cup Water
- Microwave the potatoes
Scrub and dry the potatoes. Poke several holes to allow for steam to escape and microwave for 5 minutes.
This step is optional but will help the potatoes cook much quicker in the oven. If you skip it, allow for another 10-20 minutes in the oven. - Mix the salt
Add half of the water to the salt and mix. Continue adding water until the salt resembles wet sand.
Be careful the water is not too hot and you don't add too much water. If the mixture starts to get too wet add more salt. See notes in the description. - Cover the potatoes with the salt
Create a bottom later of salt for the potatoes to cook in. Generously cover the potatoes with the salt mixture, patting down to form a mound.
This step uses more salt than you would expect. Keep piling on the salt until it starts to form a mound and stick together. - Roat the salt crusted potatoes
Place the potatoes in a preheated oven on 425. Bake for around 45 minutes to an hour. Since we cannot check the potatoes while they are cooking it is better to lean toward overcooking.
- Crack open the salt
Using a spoon gently smack the salt to crack it. The salt should peel away in clumps. Remove all the salt from the potatoes before serving.
Be careful, the salt is very hot at this point!