These Salt baked potatoes are arguably the best type of roasted potatoes. It’s easy to make and is so satisfying to crack the salt off. Add herbs and let the delicious aromas fill your home.
Why salt baked potatoes?
It draws out the potato’s moisture while baking, resulting in an overall fluffier potato. Um yes, please! Chefs commonly use this method for fish, meat, and poultry, but you can also use it for various vegetables, and the results are amazing.
I was curious how the potatoes would come out. I have seen this method used in culinary school, but this is the first time I have seen the use of this method for potatoes.
To make this potato more exciting pair it with homemade compote butter. Check out the recipe below!
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Ingredients for salt baked potatoes
- Potatoes. Russet potatoes or yellow potatoes work best. Don’t use waxy potatoes because the texture won’t come out right.
- Salt. You will need lots of kosher salt for this recipe.
- Herbs. You can use rosemary, thyme, sage, or any herbs you think will complement the potatoes.
- Aquafaba. This is the water from a can of chickpeas. It is commonly used as an egg replacement. You can use egg whites if you don’t have aquafaba.
What to use it for?
These salt baked potatoes can be eaten as is with a little bit of butter and salt. Or treat it as a baked potato and fill it with sour cream, vegan bacon bits, chives, and cheddar.
Or you can be a little more fancy and make a compote butter. This is made by mixing softened butter with a mixture of herbs, spices, or any other ingredients you want. You can try pink peppercorns, zested lemons, cilantro, miso paste, etc.
Want More?
Try Out Similar recipes below:
Salt Baked Potatoes
Materials
- 1.5 lb russet potatoes or other starchy potatoes
- 4-5 cups kosher salt
- 1/2 cup aquafaba or egg whites
- fresh herbs, such as rosemary or thyme
Instructions
- In a bowl, add salt, herbs, and aquafaba. Mix with your hands until thoroughly mixed.
- Preheat oven to 400°F
- In a skillet or high lip baking pan, spread about 1/3 of the mixture on the bottom. Add your washed potatoes on top, making sure not to touch. Add the rest of the salt mixture on top to completely cover the potatoes.
- Bake pottaoes for about 1 hour or until the salt is lightly brown and hard to the touch.
- Take out the oven. Let cool for ten minutes, then break the salt off the potatoes. It should be perfectly cooked. You can eat with a little bit of butter and salt. Enjoy!
I hope you try this recipe. If you tried this recipe, let me know in the comments below.