These salt crusted baked potatoes are simply just that, salt crusted potatoes. The salt sticks to the olive oil clinging to the skin giving it flavor and delicious texture.

Happy 400th post! Can you EVEN believe it?

I’ve written 400 posts and cooked some 400-ish recipes? I can’t possibly have that much to say or eat, could I? But then again I do like to talk and eat.

Salt Crusted Baked Potatoes

Quick question… have you ever wondered how restaurants make those crusty, salty potatoes? Potatoes with a thin sheet of salt that cracks and crumbles as you cut into it… yeah *siiigh* those.

That’s what we’re making today.

ingredients

This is a three ingredient gig so it’s potatoes, olive oil and kosher salt. However, three ingredients quickly turn into 6 when you top them with butter, a dollop{s} of sour cream and a sprinkle of snipped chives but what-evs. The olive oil is not only what makes the salt stick but it also flavors the skin as well, and I love me some potato skin!

These spuds are so easy that it’s a leetle silly that I’m posting it… but I just had to share these with you guys. I made these just the other day to go alongside steak and some roasted broccoli {recipes coming soon!} and they’re dreamy annnnnd salty! Either way you just have-ta make them!.

dry

First, start by scrubbing and drying the potatoes really well. My mom made me a homemade potato scrubber out of a giant swatch of tulle and they work like a dream. Hi MOM!

brush with olive oil

Then brush with olive oil. I usually have two hands free and hold the potato… but you get the idea.

roll it in the salt

Next just roll it around in a dish of kosher salt until evenly coated.

rolled

Then pop the potatoes into a 350° oven to bake for 45-60 minutes depending on their size. These were pretty big so I baked them for an hour. They are fully cooked when a knife pierces easily, meeting zero resistance. For a less salty potato, brush with olive oil and dip only half of it in the kosher salt.

Sorry that I don’t have a picture of these all jazzed up… I must have been too busy STUFFING MY FACE!

Enjoy! And if you give these salt crusted baked potatoes a try, let me know! Snap a photo and tag me on twitter or instagram!

crusted

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 4 servings

Salt Crusted Baked Potatoes

These salt crusted baked potatoes are simply just that, salt crusted potatoes. The salt sticks to the olive oil clinging to the skin giving it flavor and delicious texture.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • 4 russet potatoes, scrubbed clean and patted dry
  • 1/4 cup olive oil
  • 1/4 cup kosher salt, must use kosher salt

Instructions 

  • Preheat your oven to 350°.
  • Scrub the potatoes and dry them really good.
  • Add olive oil and kosher salt into two 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 chive if that's your thing or try bacon, ranch and cheddar OH MY!
  • For a less salty potato, brush with olive oil and dip only half of it in the kosher salt.
Serving: 1potato, Calories: 288kcal, Carbohydrates: 38g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 7084mg, Potassium: 890mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 32mg, Iron: 2mg
Author: Laurie McNamara
Course: Side Dishes
Cuisine: American

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