Salt Baked Potatoes {with Roasted Garlic & Rosemary}

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

1. 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.

2. 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).

3. 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).
   
4. 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.
   
5. 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.
   
6. 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}

Easy and elegant! Tender baked potatoes, nestled in a bed of salt for even cooking and roasted with aromatic garlic and rosemary. A roasted garlic-rosemary butter is the perfect finish.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

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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).

Author: Our Best Bites

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