Salt Baked Potatoes

A while ago, I read about salt baked potatos and decided to give them a try. There's not much to it but it's easy, your potatoes always turn out great with fluffy insides and crisp but not overdone skins. You can even add some seasoning while they bake.

From what I understand, the idea is the moisture escaping the potatoes is absorbed by the salt which is then reabsorbed by the potatoes. I have no idea if this is the case. I just know it makes really good potatoes!

To use this method, first preheat your oven to 425F. Cover the bottom of a casserole dish with salt. I've read where people use up to 2-1/2 cups but I don't really measure it out. I just coat the bottom. I've also read you can save and reuse this salt if you want though I don't. Scrub your potatoes well and place in the pan. Cover tightly with foil and bake for 1 hour without bothering. Remove foil, brush with olive oil or oil of your choice. Bake for an additional 20-30 minutes uncovered.

If you want some flavor, you can add some herbs to your pan. I've done fresh rosemary and thyme but my favorite is garlic. You can do a few crushed cloves or take a full garlic bulb and cut the top off. Bake with the potato. When you brush the potatoes with oil, also drizzle oil on the garlic bulb. You ended up with some delicious roasted garlic which I like to mix into a stick of butter and use on the baked potatoes.

Give them a try and see what you think!