Super tender and fluffy baked potatoes are a must in my book, and this recipe for Salt Baked Potatoes gives the perfect baked potato texture, with crispy, salty skin.
Finish these with melted butter and fresh herbs and they'll make the perfect side dish for any meal.
Why This Salt Baked Potatoes Recipe is So Good
- Like most baked potato recipes, this one is almost entirely hands-off! It takes about an hour to bake potatoes in salt, and while they're in the oven, you can be preparing the rest of your meal.
- No Fancy Ingredients. You need baking potatoes (like russets), a good amount of salt, and some fresh rosemary for flavor. The baked potatoes are finished off with melted butter. Yummy!
- This recipe makes the absolute best baked potatoes! Since the potatoes bake in a bed of salt, any moisture that escapes during baking is reabsorbed by the potatoes. This means that the insides are tender and fluffy, and the outsides are wonderfully light and crisp!
Tips and Tricks for Making Salt Baked Potatoes
- While there is quite a bit of salt used in this recipe, you aren't actually ingesting all of that sodium, and the final product won't be overly salty! The salt in the pan is used to insulate the potatoes and conduct heat. The salty potato skins are just a tasty bonus.
- Any kind of salt will do! I'm using regular table salt, but kosher salt, sea salt, or even rock salt works.
- Be sure to wash your potatoes well, the skin might be the best part!
- Don't crowd the pan. There should be enough space that each potato is completely surrounded with salt, and not touching any other potatoes.
- Fresh rosemary is optional, but completely delicious! Feel free to use other herbs like parsley or thyme too.
- Be sure to bake potatoes in salt for only 15 minutes covered, to get the cooking started, and then uncovered for the remaining 15 minutes. This is key to getting crispy, browned potato skins.
- I love these potatoes with melted butter but feel free to add other toppings such as sour cream, chives, pesto, shredded cheddar cheese, or cooked bacon.
- Store leftovers in the refrigerator for up to 4 days. Reheat in a 350°F oven or in the microwave until heated through.
If you're looking for other unique ways to cook potatoes, check out this recipe for grilled hasselback sweet potatoes!
More Recipes to Try
Check out all of our easy and delicious vegetable side dishes, or start with one of these favorites:
- Amish Potato Salad
- Vegan Stuffing
- Easy Broccoli Casserole
- Polish Cucumber Salad
- Ranch Mashed Potatoes
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Salt Baked Potatoes
This recipe for Salt Baked Potatoes gives the perfect baked potato texture, with crispy, salty skin. Finish these with melted butter and fresh herbs and they'll make the perfect side dish for any meal.
Equipment
- 9x13 baking dish
- Basting brush
Ingredients
- 4 large baking potatoes
- 2 lbs salt or more, to fill your baking dish halfway.
- 4 sprigs rosemary
- 3 tbsp melted butter
Instructions
- Scrub the potatoes clean and dry them.
- Pour half of the salt into a baking dish, then nestle in the potatoes and rosemary sprigs.
- Pour the rest of the salt around the edges of the potatoes. It should come about halfway up the potatoes.
- Cover with foil and bake at 410ºF/210ºC for 15 minutes, then uncover and bake for a further 45 minutes.
- Slice open the tops of the potatoes and pull them apart slightly to reveal the fluffy insides. Brush the melted butter all over the tops.
Notes
- While there is quite a bit of salt used in this recipe, you aren't ingesting all of that sodium! The salt is used to conduct heat, and impart a salty flavor to the outside of the potatoes.
- Be sure to wash your potatoes well, the skin might be the best part!
- Don't crowd the pan. There should be enough space that each potato is completely surrounded with salt, and not touching any other potatoes.
- I love these potatoes with melted butter, but feel free to add other toppings such as sour cream, chives, shredded cheddar cheese, or cooked bacon.
- Store leftovers in the refrigerator for up to 4 days. Reheat in a 350°F oven or in the microwave until heated through.
Nutrition
Serving: 1potatoCalories: 245kcalCarbohydrates: 39gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 1241mgPotassium: 898mgFiber: 3gSugar: 1gVitamin A: 294IUVitamin C: 12mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!
You should only use food grade rock salt. A friend has low sodium and was told to eat plenty of salt. She started using rock salt since it was cheaper. She started having stomach pains and the doctors couldn't diagnose what was wrong. Of course, they didn't know about the rock salt and she figured it out herself.
Hi Terri,
Thank you for the information about rock salt. As someone who has thyroid issues, I look for salt with Iodine.
-Alysen