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.
Step 3: Bake them.
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.
— 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.
— 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.
2 Responses to “Baked Potatoes with Kosher Salt”
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.
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. ????