Salt Baked Potato
This recipe is simple and fantastic! The potatoes come out so moist and fluffy. I will always make baked potatoes this way from now on.
(Note: A baked potato is exceptionally low in calories and offers significant protection against cardiovascular disease and cancer. It is a good source of vitamin B6, vitamin C, copper, potassium, manganese, and dietary fiber.)
4 russet potatoes, scrubbed clean and dried
4 sprigs of fresh rosemary
4 tsp olive oil
4 Tbsp of unsalted butter, softened
2 1/2 cup kosher salt
1 whole garlic head, outer papery skin removed and 1/4 tip cut off to expose the cloves
Part 1:
- Preheat oven to 450 degrees, adjust rack to middle position.
- Spread salt in 9x13 inch baking dish.
- Nestle potatoes in salt, broad side down, with space between potatoes.
- Add rosemary and garlic (with cut side up).
- Cover baking dish with foil, crimp edges, seal tightly.
- Bake for 1 hr and 15 min. Remove pan from oven.
- Increase oven to 500 degrees.
Part 2:
- Remove foil and garlic, let garlic cool.
- Brush exposed portion of each potato with 1 tsp of olive oil each.
- Return uncovered baking dish to oven and bake 15-20 min. Use paring knife to test for tenderness.
- Meanwhile, squeeze root end of cooled garlic until cloves pop out of skin. Use a fork to mash the garlic and butter into a smooth paste.
- Slice potatoes lengthwise, top with garlic butter, a sprinkle of salt, and other favorite toppings. Serve immediately.
(Recipe source: America's Test Kitchen)
