Salt crusting is a cooking method which you most commonly find used for fish because it keeps in the moisture and cooks evenly. This recipe for salt-crusted baked potatoes produces a better flavour and a perfectly seasoned skin.
You can reduce the baking time by 10-20 minutes if you microwave the potato for 5 minutes first. Make sure you prick the skin so it doesn’t explode!
Salt crust baking is an ancient method but I find it still very common in both Spain and Portugal especially for cooking sea bass.
Salt Crust Baked Potatoes
Ingredients
- 2 baking potatoes
- coarse salt
- water
Conversions
Instructions
- Scrub and dry the potatoes. Poke several holes to allow for steam to escape and microwave for 5 minutes.
- Microwaving is optional but will help the potatoes cook much quicker in the oven. If you skip it, allow for another 10-20 minutes in the oven.
- Add half of the water to the salt and mix. Continue adding water until the salt resembles wet sand.
- Create a bottom later of salt for the potatoes to cook in. Generously cover the potatoes with the salt mixture, patting down to form a mound.
- Place the potatoes in a preheated oven at 425℉/220℃. Bake for around 45 minutes to an hour. Since we cannot check the potatoes while they are cooking it is better to lean toward overcooking.
- Using a spoon gently smack the salt to crack it. The salt should peel away in clumps. Remove all the salt from the potatoes before serving.
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