Salt baked potatoes are a good and unique way of cooking potatoes that results in a crispy skin and a fluffy, tender interior and herb butter flavor!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Crispy Skinned Salt Baked Potatoes with Herbed Butter

There are several reasons why they are so tasty and different from regular baked potatoes.

When the potatoes are baked in a bed of salt, the salt helps to draw out moisture from the potatoes. This results in a drier skin that crisps up beautifully during baking. The salt also forms a crust around the potatoes, which adds a subtle salty flavor and an extra layer of texture to the dish.

Secondly, baking potatoes in salt helps to seal in their natural flavors and moisture, which makes the potatoes incredibly tender and flavorful. The salt crust also creates a unique cooking environment that infuses the potatoes with a delicate saltiness that is hard to replicate with other cooking methods.

Finally, baking potatoes in salt is a simple and easy way to elevate a classic side dish. The potatoes are easy to prepare and require minimal effort, but the end result is impressive and good.

Salt baked potatoes are good because the salt draws out moisture from the potatoes, creating a crispy skin and a delicate saltiness. Baking in salt also seals in the potato's natural flavors and moisture, resulting in a tender and flavorful interior. They are better than baking like normal because of the unique cooking environment created by the salt, which infuses the potatoes with flavor and texture!

How to Make Salt Baked Potatoes

To make this recipe, you will need the following ingredients:

Small potatoes: These are suited to this recipe because they cook quickly and evenly, and their small size allows for a higher salt-to-potato ratio, which makes for a better crust.
Coarse sea salt: This is the star ingredient of the recipe as it creates a crispy crust around the potatoes while also imparting a subtle saltiness to the dish.
Italian herbs blend: This blend of marjoram, basil, thyme, oregano, rosemary, and other herbs brings a good and savory flavor to baked potatoes.
Butter: Butter has a rich, creamy, and slightly nutty flavor that complements the natural earthy flavor of potatoes. It adds a good layer of richness and depth to the dish.
Olive oil: This is also optional but can be brushed over the potatoes before baking to add a bit of flavor and help the salt stick to the potatoes.

Once you've gathered your ingredients, we will use the following process:

Prep. Preheat the oven to 400°F (200°C). Wash potatoes well, pat dry. Rub potatoes with olive oil and pierce four sets of holes in each potato with a fork. Spread a layer of coarse sea salt on the bottom of a large baking dish. Arrange the potatoes on top of the salt in a single layer. Sprinkle more salt over the potatoes until they are completely covered with a layer of salt.
Bake. Bake the potatoes for 30-40 minutes, or until they are tender when pierced with a knife.
Cool. Remove the baking dish from the oven and let the potatoes cool for a few minutes. Use a slotted spoon to gently remove the potatoes from the salt crust, brushing off any excess salt.
Serve. Serve the potatoes hot, optionally drizzled with olive oil.

Kitchen notes

Choose the right potatoes: Small potatoes such as new potatoes or fingerling potatoes work best for salt baked potatoes. They cook quickly and have a thin skin that crisps up well.

Use coarse sea salt: The coarse texture of the salt will create a better crust and won't dissolve as easily as finer salt.

Make sure the potatoes are completely covered with salt: This will help to create an even crust around the potatoes.

Don't overbake: Check the potatoes regularly and remove them from the oven as soon as they are tender. Overbaking can make the potatoes dry and shriveled.

Let the potatoes rest before serving: After removing the potatoes from the oven, let them rest for a few minutes to cool down and allow the salt crust to set. This will make them easier to handle and prevent them from falling apart.

Brush the potatoes with olive oil before baking (optional): This will add a bit of flavor and help the salt stick to the potatoes.

Experiment with different herbs and spices: You can add herbs and spices such as rosemary, thyme, garlic, or black pepper to the salt crust to infuse the potatoes with extra flavor.

Serve with a dipping sauce: Salt baked potatoes are good on their own, but you can also serve them with a dipping sauce such as sour cream, aioli, or salsa verde.

A few answers

Can we reuse excess salt after baking potatoes?

Yes, you can reuse the salt for another batch of salt baked potatoes or for other cooking purposes. remove any excess potato debris and store the salt in an airtight container.

Can we use table salt instead of sea salt?

Technically, you can use table salt, but it won't create the same crust as coarse sea salt. Table salt is finer and more likely to dissolve, which can make the crust less crispy.

Can we bake other vegetables in the salt, too?

Yes, you can use the same salt baking method for other vegetables such as carrots, beets, or onions. Adjust the baking time depending on the vegetable and its size.

Can we put salt potatoes on a BBQ or grill?

Yes, you can bake salt potatoes in a BBQ or grill. heat the BBQ or grill to medium-high heat and follow the same steps for baking the potatoes as in the oven.

Do we peel the potatoes before baking them?

No, you don't need to peel the potatoes before baking them. The skin will become crispy and flavorful during baking, and it's also a good source of nutrients.

Serve it with

Roast chicken or turkey: Salt baked potatoes are the solid accompaniment to a succulent roast chicken or turkey. The crispy skin of the potatoes contrasts nicely with the tender and juicy meat.

Grilled or roasted meats: Salt baked potatoes also pair well with grilled or roasted meats such as steak pork chops pork tenderloinor lamb. The earthy flavors of the potatoes complement the rich and savory flavors of the meat.

Grilled or roasted vegetables: If you're looking for a vegetarian option, grilled or roasted vegetables such as eggplant zucchinior bell peppers pair well with salt baked potatoes. The combination of textures and flavors creates a satisfying and healthy meal.

Salads: Salt baked potatoes can be used to add a crispy and flavorful element to salads. You can toss them with greens, cherry tomatoes, and a light dressing for a fresh and good meal.

Soups and stews: Salt baked potatoes can also be used as a garnish or side dish for hearty soups and stews. The saltiness and texture of the potatoes add depth and flavor to the dish.

Salt Baked Potatoes With Herbed Butter Recipe

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Ingredients

6 potatoes, new potatoes or russet potatoes
½ cup coarse sea salt, celtic sea salt preferred
2 tablespoons olive oil
1 tablespoon Italian herbs
½ cup softened butter

Method

Preheat the oven to 400°F (200°C).
Wash potatoes and scrub well, making sure there is no dirt or grit on them. Pat dry with a paper towel. Pierce potatoes with knife or fork a few times to release steam as they bake.
Rub potatoes with olive oil.
Spread a layer of coarse sea salt on the bottom of a large baking dish.
Arrange the potatoes on top of the salt in a single layer.
Sprinkle more salt over the potatoes until they are completely covered with a layer of salt.
Bake the potatoes for 30-40 minutes, or until they are tender when pierced with a knife.
While potatoes are baking, mix herbs into butter with a spoon in a small bowl.
Remove the baking dish from the oven and let the potatoes cool for a few minutes.
Cut a slit down the middle of the potatoes and add herbed butter to the middle. Let melt and absorb.
Use a slotted spoon or tongs to gently remove the potatoes from the salt crust, brushing off any excess salt.
Serve the potatoes hot, optionally drizzled with olive oil and optionally topped with more butter or sour cream.