Salt Baked Potatoes

Last week, I saw an episode of America’s Test Kitchen (registration required, but it’s free) where they took on an all time favorite of mine, baked potatoes. They showed a couple of different ways that people salt bake potatoes, one with egg whites and salt, one where they entirely cover the potato in salt, and then the winning recipe, where you simply put the potato on a bed of salt, and then bake it, covered in foil. They purpose of the salt is that it makes the potato light and fluffy inside, with lots of potato flavor. I was intrigued and knew I had to try it. Happily, Ted’s brother invited us over for a dinner party on Saturday, and said he was making steak, could we bring a side dish. Kismit.

Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
Serves 4

Kosher or table salt can be used in this recipe. The salt can be strained to remove solid bits and reused for this recipe. The potatoes can be prepared without the roasted garlic butter and topped with other garnishes such as sour cream, chives, crumbled bacon, and/or shredded cheese.
Ingredients

• 2 1/2 cups plus 1/8 teaspoon salt
• 4 russet potatoes, scrubbed and dried
• 2 sprigs plus 1/4 teaspoon minced fresh rosemary
• 1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
• 4 teaspoons olive oil
• 4 tablespoons unsalted butter, softened

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2 1/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.
2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.
3. Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.

The verdict? Really, really good potatoes. They were fluffy and delicious. They didn’t shrink away from the skin, like sometimes potatoes are want to do. I made the garlic butter, but I forgot to add any rosemary or salt to the butter. It was really good and had a mellow garlic flavor. Still, my favorite way to eat potatoes is plain butter, sour cream, and a little salt and pepper, so I might skip the garlic butter next time. The one thing I was unsure about was how much sodium is absorbed into the potato through the skin. There were a few people at the dinner party who are watching their sodium levels, so I made regular baked potatoes for them. Mmmm. Potatoes.