Baked Potatoes with Kosher Salt

Posted on December 21, 2013 
Filed Under Side dishes

Short and sweet.
That’s what this post is going to be.

I just want to show you the very best way to do baked potatoes.

Step 1: Rub them with oil of your choice. I use light tasting olive oil for almost everything in cooking. The exception is cake mixes… I use vegetable oil for that. I’ve never tried olive oil for that, not sure why not.

Step 2: Sprinkle coarse kosher salt on all sides of the potatoes.

baked potatoes

Step 3: Bake them.

baked potatoes with kosher salt

Step 4: Eat them. And enjoy the saltiness and crispiness of the skins. My 3-yr-old decided she doesn’t like the skins… so I get to eat hers. :)

Here are some Do’s and Don’ts.

Do Not:
— use tin foil if you don’t like crispy skins… it reacts with the salt.
— bake for 3 hours at 275 (yes, I tried this one morning while we went to church), think salty hockey pucks.
— put them directly on the oven rack… unless you want to clean a bunch of salt off of your oven floor.

Do:
— Bake them at 400 for 1 hour.
— Bake them at 350 for 1 1/2 hours.
— Bake them on a cookie sheet or pan, uncovered.
— Serve them to company.

Comments

2 Responses to “Baked Potatoes with Kosher Salt”

  1. Shannon on February 14th, 2014 10:17 pm

    Eric loves the crispy salty skins of restaurant potatoes. I’m gonna try them like this next time. First I need to invest in some of your Light Olive Oil. :)

  2. Kay on February 18th, 2014 11:36 am

    It works with any oil, Shannon. Light Olive Oil is just the best! Ok, that might be an opinion, but it seems like a fact. 😉

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