Salt-Baked Potatoes

Rivky Kleiman Rivky Kleiman
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This is a totally new potato experience. During the baking process, moisture escapes from the potato and gets absorbed by the salt, so the salt helps each potato retain the perfect amount of moisture. Topped with the oil and spice rub … amazing!

1h 25m 6
Easy Vegetarian Gluten Free Parve

Directions

For the Potatoes

  1. Preheat oven to 350°F (180°C). Pour kosher salt on the bottom of a 9- x 13-inch pan.

  2. Wash and dry baby potatoes and place them into the salt. Cover with foil and bake for one hour.

  3. Combine remaining ingredients and set aside.

  4. Remove pan from the oven. Lift potatoes and brush off excess salt. Discard the kosher salt and rinse the pan. Return the potatoes to the pan and brush with the oil and herb mixture. Return to oven, uncovered, and continue to bake another 15–20 minutes.

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5 Comments

Esther •

This recipe is missing a step, it says to remove pan from oven but doesn’t mention anything about putting it in first and for how long

Shaindy H. •

I used tri color potatoes for an elegant meal. They came out buttery soft and so flavorful! I also liked the quick and easy preparation. No knives or pots used! Thanks!

Smiley •

Absolutely DELICIOUS!! 2nd time making them and definitely my favorite baby potato recipe. I don't measure the salt, just cover the bottom of my baking tin. I make them for shabbos and they reheat really nicely.

D. Schiff •

Salt Baked Potatoes Does it specifically have to be Kosher salt? Can regular table salt be used too?

Raquel Malul Kosher.com Team •
Reply to D. Schiff

yes you can use any salt.

Leah •

Salty? I tried getting rid of the salt after the first baking, but lots of it was stuck in large clumps on the potato, and the potato was already very soft (making it difficult to remove). The end result was delicious but a bit too salty.
Do you think I can make these next time with the salt on the bottom of the pan and a layer of parchment paper between the potatoes and salt?

Chaia Frishman •
Reply to Leah

Rivky says:
The clumps of salt result from the baking process. The salt needs to be removed, scraped or totally brushed off. Another idea to wipe each potato with a, baking or paper towel. YOu could even dump it in the sink and rinse and dry. ( In a colander)
The water washes it away.
If you missed that step it would be salty. The directions are to remove the potatoes from the salt, clean the potatoes rinse the pan totally and return to pan. And no parchment paper would block the absorption process which results in crazy soft potatoes

As for the potato being too soft must've, been very small potatoes. You could adjust the time according to size.
These have been made and made and made again.. there is no problem with the recipe. Enjoy