Salt Baked Potatoes


Salt Baked Potatoes
Potatoes give off an ambrosial smell while baking in the oven. A perfectly baked potato has a crunchy skin on the outside and it is soft and fluffy on the inside. Some people use aluminum foil to bake them. I do not like this method since the moisture is trapped inside and this is rather similar to boiling. Next time when baking potatoes, if you want the perfectly baked potato, try salt baking them.
Prepared and Photographed by:
Recipe Source: Translated from e-Retete
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 4 baking Potatoes (Russet), size of a tennis ball
  • 1 box of coarse salt (here I used pickling salt)
  1. Place a thin layer of salt on a baking sheet
  2. Clean and wash the potatoes under cold water then dray them up with paper towels
  3. Place the potatoes on the salt and cover totally with another layer of salt
  4. Bake 45 minutes at 400 degrees F
  5. Pull the baking sheet out of the oven, clean the salt layer and serve immediately (with butter, sour cream and cheese). Since during the baking process the potatoes will absorb salt, salting is not required. Enjoy!

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