I thought I would post this recipe first. I love a nice baked potato with a salt crust. Since I love them, I thought you might also, and I had failed miserably on the first attempt this week at the beach.
The first time I did them, I wrapped them in foil, and put them in the oven. The steam inside the foil made the salt boil out of the foil. They still tasted great, with a nice salty flavor. But, I wanted that nice salt crust on the potato, like you get at a restaurant. I love the crispy skin it makes, you eat the skin and all!
You can use this same recipe with Red Potatoes, just adjust the baking time. Red Potatoes don't take as long to cook. I like to add a little of my fresh rosemary from my herb garden :)
Hope you had a great week and enjoy these delicious Salt Crusted Baked Potatoes! I would love to hear from you any comments, recipes, or suggestions. Enjoy!
Total Servings 4-6 Total Cost: $1.50 Ingredients: 4-6 Large Baking Potatoes 1/4 Cup Extra Virgin Olive Oil 1/4 to 1/2 Cup Kosher Salt
Preheat oven to 350°
Wash and dry potatoes, leave skin on
Poke potatoes with fork
Pour olive oil onto a saucer
Pour Salt onto a saucer
Roll Potato in olive oil
Then Roll potato in Kosher Salt, completely coating the potato
Place potato on baking stone or cookie sheet
Place onto the center rack in oven
Bake for approximately 1-2 hrs depending on size of Potato
You should be able to poke potato all the way through with knife. It should be soft with a crisp skin
Morgan Stone Langley is a hard working mother of two who thinks it is important to make sure her family eats healthy and delicious meals despite her hectic work schedule. She was raised to make due with little and she has carried those lessons into her adult life. Friends often ask her to share recipes, tips on organizing, budgeting, finding deals at the grocery store, and many other things, so she decided to start this blog. She looks forward to interacting with you in the My Daily Dish comments.