Salt-Baked Potatoes — The Secret to the Fluffiest, Most Flavorful Spuds You’ve Ever Tasted

Scrub potatoes thoroughly under cold water (no need to peel!). Dry completely with a towel—any moisture will cause the salt to clump.

2. Make the Herb Salt Crust

In a medium bowl, combine coarse sea salt, minced garlic, rosemary, and thyme. Mix until herbs are evenly distributed. The aroma alone is worth it!

3. Build Your Salt Bed

Spread half of the herb salt mixture in the bottom of a 9x13-inch baking dish (or a large cast-iron skillet).

Place potatoes on top, leaving a little space between them.

4. Coat & Cover

Drizzle potatoes with olive oil and sprinkle with freshly ground black pepper (avoid extra salt—there’s plenty in the crust!).

Now, completely bury each potato in the remaining herb salt mixture. Pack it gently around the sides and top—no bare spots!