Salt Baked Potatoes with Herbed Butter
User Reviews
5
Salt Baked Potatoes with Herbed Butter
Description
In this method, whole new or russet potatoes are scrubbed clean and pierced to allow steam release. They are rubbed with olive oil then nestled in a thick bed of coarse sea salt, completely covered by salt before baking at 400°F. The salt crust insulates and steams the potatoes, resulting in tender flesh with a slightly firmer skin. After baking 30-40 minutes, the potatoes cool briefly before being sliced open and filled with herbed butter made by blending softened butter with Italian herbs.
The final result is potatoes tender throughout with a delicate herbal richness from the melted butter. By baking in salt, the potatoes develop a subtly enhanced flavor without becoming overly salty because the outer salt crust is discarded. This method allows for an aromatic and satisfying side dish that complements many meals.
Be careful with sodium intake since the baked salt is measured heavily but mostly discarded. Thoroughly brush off excess salt before serving if sodium restriction is needed.
Use coarse Celtic sea salt preferred but other coarse sea salts also work.Potatoes should be pricked to release steam and avoid bursting.After baking, remove excess salt crust thoroughly before serving.Mix herbs like Italian seasoning into softened butter to create herbed butter for topping.
Ingredients
- 6 potato new potatoes or russet potatoes
- ½ cup sea salt celtic sea salt preferred, coarse
- 2 tablespoons olive oil
- 1 tablespoon italian herbs
- ½ cup butter softened
Instructions
- Preheat the oven to 400°F (200°C).
- Wash potatoes and scrub well, making sure there is no dirt or grit on them. Pat dry with a paper towel. Pierce potatoes with knife or fork a few times to release steam as they bake.
- Rub potatoes with olive oil.
- Spread a layer of coarse sea salt on the bottom of a large baking dish.
- Arrange the potatoes on top of the salt in a single layer.
- Sprinkle more salt over the potatoes until they are completely covered with a layer of salt.
- Bake the potatoes for 30-40 minutes, or until they are tender when pierced with a knife.
- While potatoes are baking, mix herbs into butter with a spoon in a small bowl.
- Remove the baking dish from the oven and let the potatoes cool for a few minutes.
- Cut a slit down the middle of the potatoes and add herbed butter to the middle. Let melt and absorb.
- Use a slotted spoon or tongs to gently remove the potatoes from the salt crust, brushing off any excess salt.
- Serve the potatoes hot, optionally drizzled with olive oil and optionally topped with more butter or sour cream.
Notes
- Nutrition calculations overstate sodium due to the salt crust; most salt is discarded after baking.
- Those who are sodium sensitive should thoroughly wipe off residual salt and consider if this method suits their diet.
- Potatoes can be served by slicing open and topping with herbed butter while hot for best absorption.
- Use a coarse salt like Celtic sea salt for optimal crust formation and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6potatoes
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 337kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 9571mg | 399% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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