Salt-Baked Potatoes — The Secret to the Fluffiest, Most Flavorful Spuds You’ve Ever Tasted
💡 Pro Tip: Use your hands to mound the salt like little potato igloos. The thicker the crust, the better the steam seal.
5. Bake Low and Slow
Bake for 60–75 minutes, depending on size. They’re done when a thin knife slides in with zero resistance.
Don’t worry if the salt crust looks dry—it’s doing its job!
6. Unearth & Serve
Carefully remove potatoes from the salt bed using tongs or a spoon. Brush off excess salt with a dry pastry brush or paper towel—no need to rinse!
Slice each potato open lengthwise. Fluff the insides gently with a fork.
Top with a generous dollop of sour cream, a sprinkle of fresh chives, and a pinch of flaky sea salt if desired.
Serving Ideas & Pro Tips
Make it a meal: Serve with grilled steak, roasted salmon, or a crisp arugula salad.
Vegetarian feast: Pair with roasted mushrooms and garlic green beans.
Leftovers? Scoop out the insides and use for potato soup or mashed potato pancakes.
No fresh herbs? Use 2 tsp dried rosemary + 2 tsp dried thyme (but fresh is worth it!).
Want extra crispy skin? After removing from salt, brush with oil and broil 2–3 minutes.
FAQs: Your Salt-Baked Potato Questions, Answered
Q: Are the potatoes too salty?
A: Not at all! The coarse salt forms a crust—it doesn’t penetrate the skin. Just brush off the surface, and they’re perfectly seasoned.
