This salt-baked potato recipe is a rustic yet elegant take on a classic comfort food.
Encased in a crust of coarse sea salt infused with garlic, rosemary, and thyme, the potatoes are baked to perfection, resulting in tender, fluffy interiors and delightfully crisp skins.
This method locks in moisture while infusing the potatoes with aromatic flavors, elevating them beyond the ordinary.
Topped with creamy sour cream and fresh chives, these potatoes are versatile enough to serve as a satisfying main dish or a crowd-pleasing side.
Simple yet refined, this recipe is perfect for any occasion, from weeknight dinners to special gatherings.
INGREDIENTS:
4 cloves garlic, chopped
2 tablespoons fresh rosemary, chopped.
4 large potatoes
2 cups coarse sea salt.
2 tablespoons chopped fresh thyme
1/4 glass olive oil.
Salt and black pepper to taste
Sour cream.
Finely chopped chives for topping.
INSTRUCTIONS:
Preheat the oven to 200°C.
Wash the potatoes to remove any dirt. Dry with paper towel.
In a mixing bowl, combine coarse sea salt, chopped garlic, chopped rosemary and chopped thyme.
Divide half the seasoned salt evenly over the baking dish.
Place the potatoes on the top of the salt mixture in the baking dish.
Drizzle the olive oil over the potatoes and add salt and pepper.
Sprinkle the remaining salt over the mixed herbs and potatoes, making sure they are completely covered.
Bake in preheated oven for 60-75 minutes or until potatoes are tender when pierced.
After the potatoes are cooked, carefully remove them from the oven and let them cool slightly.
Before serving, cut each potato lengthwise and roll out the inside.
Top each potato with a dollop of sour cream and chopped chives.
Indulge in the delicious taste of this traditional dish from Curtis Stone’s ‘Cooking Well With You’, with the comfort of salt-baked vegetables and sweet potatoes.
Enriched with garlic, rosemary, and thyme, these sweet potatoes baked in a bed of salt are perfect for pairing with your favorite toppings like cream and chives.
Up your comfort food game with this versatile recipe that’s perfect for any occasion.
Variations:
Cheese-Stuffed Potatoes: After baking, scoop out the potato insides, mix with shredded cheddar, cream cheese, and seasonings, then return the mixture to the skins and broil until golden.
Herb Mix: Experiment with different herbs like sage, oregano, or dill to suit your flavor preferences.
Spicy Kick: Add a pinch of chili powder or smoked paprika to the salt mixture for a smoky, spicy twist.
Sweet Potatoes: Swap regular potatoes for sweet potatoes for a naturally sweet and vibrant alternative.
Loaded Toppings: Go beyond sour cream and chives—try crumbled bacon, caramelized onions, shredded cheese, or sautéed mushrooms.
Mediterranean Style: Top with Greek yogurt, a drizzle of olive oil, fresh parsley, and a sprinkle of feta cheese.
Vegan-Friendly: Use vegan sour cream or cashew cream for a plant-based option.
Tips:
Potato Selection: Use starchy varieties like Russet or Idaho potatoes for fluffy insides, or waxy varieties like Yukon Gold for a creamier texture.
Uniform Size: Choose potatoes of similar size to ensure even cooking.
Thorough Washing: Scrub the potatoes well to remove all dirt, as the skins will crisp up and are delicious when eaten.
Cooling Before Cutting: Let the potatoes cool slightly after baking to avoid steam burns when cutting them open.
Reusability of Salt: The baking salt can be reused for another round of salt-baked dishes or as a seasoning in cooking. Simply strain out any large debris.
Testing Doneness: Pierce the potatoes with a skewer or fork—if it slides in easily, they’re ready.
Serve Immediately: These potatoes are best enjoyed fresh from the oven while the skins are crisp.
To store salt-baked potatoes and maintain their freshness and flavor, follow these tips:
Refrigeration
Cool Completely: Allow the potatoes to cool to room temperature before storing to prevent condensation.
Wrap Individually: Wrap each potato tightly in aluminum foil or place them in an airtight container to keep the skins from drying out.
Refrigerate: Store in the refrigerator for up to 4 days.
Freezing
Preparation: Scoop out the insides of the potatoes and mash them if desired, as whole baked potatoes don’t freeze well due to texture changes.
Portion and Pack: Place the mashed potato filling in freezer-safe bags or containers, removing as much air as possible.
Label and Freeze: Label with the date and freeze for up to 2 months.
Reheating
Oven Method: For the best texture, reheat in a preheated oven at 180°C (350°F) for 15-20 minutes until warmed through.
Microwave Method: Wrap in a damp paper towel and heat in 30-second increments to avoid drying out.
From Frozen: Thaw overnight in the refrigerator, then reheat using one of the methods above.
Tips
Avoid adding toppings before storing; add them fresh after reheating for the best flavor and texture.
If freezing mashed potato filling, consider mixing in some butter or cream to help preserve its texture during freezing and thawing.