Perfect Salt Baked Potatoes Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• 1. Preheat oven to 450'F
• 2. With a vegetable brush rinse and scrub down 4 russet potatoes. Set on a paper towel to dry completely.
• 3. In a 13X9X2 inch baking dish pour out your salt and spread evenly. Bury your three rosemary sprigs in the salt in three separate locations. Make sure there is a decent amount of space between sprigs.
• 4. Take your garlic and clean off the outer layer of papers from it. With a sharp knife cut just the very tip-pity top of the garlic bulb off to expose a bit of the garlic's flesh.
• 5. Set the garlic bulb in a corner of the pan, burying it in the salt a tiny bit.
• 6. Take each cleaned and dried potato and bury in half way in the salt. DO NOT COMPLETELY COVER... only half way, sort of nestled in there. Make sure there is at least an inch in between each potato.
• 7. Cover the baking dish with foil and seal tightly.
• 8. Bake on the center wrack for 75 minutes.
• 9. After the 75 minutes, take the baking dish out of the oven. Remove the garlic bulb (carefully, it hot!) and set it aside.
• 10. Raise oven temperature to 500'F
• 11. Brush the top of each potato with extra virgin olive oil.
• 12. Put baking dish back in oven for 15 minutes.
• 13. Meanwhile, once garlic is cool enough to handle, squeeze the roasted garlic out of the bulb. It will come out like a paste.
• 14. Cream your butter with the garlic paste.
• 15. Finely mince a teaspoon of fresh rosemary. Pour it in the butter. Add pepper to the butter and mix.
• 16. Remove potatoes once they are done, let cool for 5 minutes then carefully remove from salt. The salt will be molten hot, be careful!
• 17. With a clean dish towel wipe excess salt off the potatoes. Serve with garlic butter! Yum!

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Prick potatoes in several places with a fork. Coat each potato with egg white, then crust potatoes completely in salt. Bake potatoes in a shallow baking pan until tender when pierced with a sharp knife, about 1 hour.
• Crack off as much salt as desired from skin before serving.

Steps:

• Preheat the oven to 400 degrees. In a 13-by-9-inch baking pan, add salt to a depth of 1/3 inch. Place the potatoes in a single layer on top. Scatter the rosemary, cover with the remaining salt and bake until tender, 35 to 45 minutes.
• Leave the potatoes in the salt until ready to serve. Brush off as much salt as you like. Drizzle with olive oil and serve immediately.

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.
• Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.