Sunday, May 22, 2011

Rock Salt Potatoes

I know this may sound weird but you will never bake a potato the same way. My mom taught me this technique last week and I found that a lot of restaurants bake a potato this way and so will you.

FIRST get some rock salt.



THEN fill a cookie sheet full of it like this . .  . (you can reuse this over and over again)

Next get you some potatoes and wash them. Then pierce each potato deeply with a fork or sharp knife four times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. Once this is done place them directly on top of the salt (don't cover with tinfoil-explanation why at end of post)




AND bake them for 45 minutes at 375 degrees F.

WHY is this better than just baking it like normal? It is because the salt will suck out all the moisture and it will give the potato a really good texture and flaky center basically it will be just divine. I know this may seem weird but try it and you wont go back.

Extra Tips:

How To Choose Potatoes for Baking:
Any potato can be baked, but for the perfect baked potato with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet potatoes be used. Russets are known as a starchy potato, a baking potato, or a mealy potato. The starch gives the potato it's characteristic fluffiness.
Make sure that the skin has a nice even brown tone without a greenish cast. Inspect the potatoes thoroughly to make sure that there aren't any significant bruises, discolored spots, or sprouts.

Tin Foil
Wrapping the potato in aluminum foil will produce a soft skin (not crispy). Technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve perfect baked potatoes.

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