The baked potato- a classic staple- a “throw in the oven with the casserole” side dish- a main course smothered in varied toppings- who would have thought it could be improved on?
But this improvement? So good, it’s now the only way we make baked potatoes.
This recipe comes from Youtube’s favorite Southern California organic gardener, Calikim, who also happens to be my sister!
(Check out her website, Calikim Garden and Home or Youtube channel, Calikim Garden and Home DIY for great gardening tips and how-to’s as well as yummy garden to table recipes.)
We share a passion for gardening and whole, fresh food, so whenever we get together, growing tips and new recipes typically make up the majority of our conversation.
When she told me she had a new way of preparing baked potatoes that had everyone assigning her to bring them to every party and potluck, I had to know what it was!
Just a simple change, really, but the resulting bites of steaming hot, rich and buttery potato enveloped with the sharp tang of sea salt made this quick extra step oh so very worth it!
Sea Salt Crusted Baked Potatoes
8-10 washed and dried, medium size russet potatoes (Russets are best for this recipe)
4-6 oz butter, softened
1/2 cup kosher or coarse sea salt
Other herbs as desired and to taste (we used garlic powder and rosemary)
Preheat oven to 400F.
Spread kosher or sea salt on small plate. Mix in herbs if desired.
Using a basting brush, or just clean hands, generously coat each russet with butter and roll in sea salt.
Wrap potatoes tightly with aluminum foil and place on middle rack in oven.
Bake for 45-50 min or until potatoes give slightly when squeezed. Remove from oven and serve.
Place a baking sheet on bottom rack of oven to catch any drips of butter that might leak from the potatoes.
Wrapping potatoes tightly will help prevent drips.