When it comes to baked potatoes, I’ve always subscribed to the rub-’em-down-with-shortening-and-bake-at-400-until-done method, but I recently saw this method in my copy of America’s Test Kitchen Best Recipes and Reviews 2013 and I was intrigued. The potatoes are baked in a bed of salt that helps evenly distribute the heat of the oven to produce a light, fluffy baked potato. The verdict? Incredible baked potatoes. I personally think the skins are delicious–crispy and salty and kind of like potato skin chips (like there is such a thing). And the insides are fluffy and flavorful and sweet. The rosemary butter in the potato is incredible, but you could also omit the whole rosemary/roasted garlic step altogether if you just want to do the whole butter/sour cream/bacon/whatever else you put on potatoes thing.
Ingredient Notes
- Potatoes – I have only tried this recipe with Russet potatoes. Russet potatoes are ideal for baking because they are low in moisture and have a high starch content, producing a tender, fluffy finished product. You can certainly experiment with other varieties if you’d like.
- Fresh Rosemary and Garlic – For an elegant baked potato, include these during roasting and to mix with butter for an incredible topping for your baked potatoes. If you’re just wanting a basic baked potato, topped with butter, sour cream, shredded cheese, etc., feel free to skip these.
- Salt – You’re going to need a lot of kosher salt: 2 1/2 cups of it, to be exact. Salt helps evenly distribute the heat in the oven for slow, even baking.
Instructions
- Preheat your oven to 450 degrees. Wash the potatoes and pat them dry with a paper towel. Pour the salt into a 9×13″ baking dish.
- Arrange the potatoes on top of the salt, kind of nestling the potatoes into the salt (but don’t worry about burying or covering the potatoes with salt). Make sure the potatoes aren’t touching. Then add the sprigs of rosemary. Slice top off of the bulb of garlic and add that to the salt (cut side up).
- Cover the dish tightly with aluminum foil and bake for 1 hour. Your house will smell like heaven, I am not kidding you (just in case you didn’t know, the smell of rosemary and roasting garlic makes me swoon).
- When the potatoes are done cooking, remove the pan from the oven. Turn the oven up to 500. Carefully remove the foil and remove the head of garlic from the pan. Brush each potato with a bit of oil. When the oven is heated, place the pan back in the oven and bake for an additional 15 minutes.
- While the potatoes are baking at 500, combine some softened butter, some chopped rosemary, and the entire head of garlic–just squeeze it straight from the papery skins into the butter. Add a little salt to taste, especially if you’re using unsalted butter, and mix to combine. Set aside.
- When the potatoes are done baking, remove from the oven and serve with the roasted garlic rosemary butter. Resist any temptation to nibble on the rosemary that you roasted. You will be sad. Not speaking from any firsthand experience here.
Serving Suggestions
These potatoes make a great addition to a holiday table, or a nice Sunday dinner. They would pair perfectly with the following Our Best Bites favorites.
- Oven-Roasted Tri Tip
- Herb Roasted Turkey Breast
- Smoked Pulled Ham
- Bacon-Wrapped Green Bean Bundles
- Caramelized Green Beans
Frequently Asked Questions
Can I make these ahead of time? These potatoes are best made fresh. If needed, you could transfer them to a warm crock pot to keep warm for a short amount of time between baking and serving.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
Salt Baked Potatoes {with Roasted Garlic & Rosemary}
Ingredients
- 4 medium russet potatoes washed and patted dry
- 2 1/2 cups kosher salt
- 1 head garlic the top sliced off
- 2 sprigs fresh rosemary plus 1/4 teaspoon chopped fresh rosemary
- 4 teaspoons olive oil
- 4 tablespoons butter
Instructions
- Preheat oven to 450. Place the salt in a 9×13″ pan. Press the potatoes down until nestled into the salt, making sure they’re not touching. Add the sprigs of rosemary and the head of garlic, cut side up. Cover tightly with aluminum foil and bake for 1 hour.
- When the potatoes have baked for 1 hour, remove the pan from the oven and remove the head of garlic. Turn the oven to 500. Brush each potato with 1 teaspoon olive oil and return to the hot oven, uncovered. Bake for an additional 15 minutes.
- While the potatoes are baking, combine the butter, 1/4 teaspoon chopped fresh rosemary, and then squeeze out the whole head of garlic into the butter and stir to combine. Serve the hot potatoes with the rosemary butter (although if you’d rather serve it with more traditional toppings, you can omit the garlic/rosemary step altogether).
Questions & Reviews
I think this recipe takes the next step from a recipe I use from Veggie Venture. That one cooks the potato at 350 degrees for 3 hours. The skin is crisp and the potato fluffy. The only thing I do to that is after cleaning them, I rub EVOO over them and sprinkle kosher salt all over them. Really good, but I need that 3 hr timeline and sometimes I don’t have it. Going to try yours, I can taste and smell it now.
Thanks
Sunny
That’s exactly how I was taught by my gran. She was the best cook I ever met, but these may be quicker. I am just scared without the OO they won’t be crispy enough…
These look wonderful! We take a stick and a half of butter, one package of “real” bacon bits and a bunch of fresh chives and melt together in a small saucepan to put on our taters. Might try and combine the two!
Oooh, yum! Wondering if the technique would work on sweet potatoes?!
Not a fan of russets in general, but for this, I may have to give in and try it. 🙂
these potoes look so good love all your suff on here and love how you are all sister Bless everyone of you and your familysssssssssssssssssss sending you HUGSSSSSSSSSSSSSSSSSSSSSfrom Canada Ont
Ooo, a big old baked potato with all the fun stuff on it sounds like a great idea for dinner. I’ve never made them this way so tonight is as good a time as any to try something new 🙂
Oh Kate … It’s been so fun reading your posts and trying out the amazing recipes here… This is one of my favorites so far because of the mention of some of my favorite people in the whole world …. So great to see what wonderful things my former friends and neighbors are doing with their lives … A visit to your blog is now part of my daily routine …. The Anderson family “gems” indeed!!! Glad to know you all and call you friends!!! Thanks Kate !! Great things have sure come out of the old Logan 8th ward 🙂
Helen! It’s so good to “see” you and I’m so glad you said hi! Hope you’re doing well! 🙂
Thanks Kate … I’m loving all the marvelous new recipes I’ve been reading here, I just recently started reading food blogs (it’s how I pass the time while I nurse my baby .. #7)… My family thanks you for the variety that has been added to their lives… Even getting the teenagers more involved in cooking…. Last Sunday my daughter made the Sunday slow cooker stew… It was awesome !!! We’ve tried plenty of others we love too!!!
I’ve wanted to try those ever since I saw that on the show! Thanks for being the brave one to try it first. 🙂 Now I can’t wait to try it!
Oh I saw this on American’s Test Kitchen and even though I usually jump right into their recipes, the huge amount of salt held me back. So glad to hear it works. Thanks for this post, I am going to give it a try!
I saw these in CI a while back and wondered if they were really good. Now that I know they are (according to you), I will have to make them myself.
I too love baked potatoes. I cannot wait to try this! Thanks!