Forget boiling, forget foil wraps—there’s a better way to bake potatoes that delivers cloud-like fluffiness inside and savory, herb-kissed skin outside, all without a single drop of water or a soggy patch.
Enter: salt-baking.
This centuries-old technique—borrowed from European chefs who’ve used salt crusts to gently steam fish and poultry—works brilliantly for potatoes. The coarse sea salt acts like a natural steamer, trapping moisture around each spud while infusing it with garlic, rosemary, and thyme. The result? Potatoes so tender you’ll want to eat them plain… though a dollop of cool sour cream and fresh chives certainly doesn’t hurt.
Why Salt-Baking Beats Every Other Method
🌿 Flavor deep in the skin—not just on the surface
☁️ Ultra-fluffy interior—no dry, chalky centers
🔥 Even cooking—salt conducts heat gently and evenly
🧂 No need to prick or oil before baking—the salt does the work
🌟 Dramatic presentation—guests gasp when you crack open the salt crust!
Best of all? It’s hands-off once it’s in the oven. While your potatoes bake, you can finish the rest of dinner—or pour a glass of wine and relax.
Ingredients You’ll Need
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