Don’t let the simplicity of a baked potato fool you. It’s texture can be sublimely smooth and fluffy or can turn out crumbly and firm. The secret to sublime potatoes is using salt. The salt traps in moisture and provides for even cooking that produces incredibly light and moist potatoes. They’re so amazing that it takes very little sour cream and butter to elevate it into a creamy and delicious treat.
INGREDIENTS
INSTRUCTIONS
- Preheat the oven to 425 degrees with the rack placed in the middle. In a large baking dish, pour 2 cups of salt and spread evenly in the dish. Lay the potatoes in the salt so there is plenty of space between them.
- Nestle sprigs of rosemary and pour the remaining cup of salt around the potatoes. Cut the top of the garlic off so the garlic cloves are exposed. Add the head of garlic between the potatoes. Cover tightly with foil and bake in the oven for 1 1/4 hours.
- Remove the dish from the oven and uncover and remove the garlic. Increase the temperature to 500 degrees. Brush the tops of the potatoes with some oil and place back in the oven uncovered for about 15-20 minutes longer.
- When the roasted garlic has cooled down, squeeze the soft caramelized cloves into a small bowl and smash with the softened butter with a fork until combined.
- When the potatoes are finished, slice them open and fill with the roasted garlic butter, a little sprinkle of salt. The potatoes on their own will already taste amazingly light and flavorful, but top with whatever else you like. I added shredded sharp cheddar cheese, bacon, sour cream and chives.
(images by HonestlyYum)
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Baking potatoes this way takes only slightly longer than warpping in foil or just tossing, commando, in the oven, yet it improves the flavor exponentially.
Now, it’s not like they’re going to turn into sundaes or pizza or anything, but they will be the BEST darned baked potatoes you’ve ever had.
Your photography is amazing. I was first interested with the cocktails but now I have 6 of your food recipes tagged as “must try”, Taking pictures of the different steps makes it so much easier, great work!
Thanks Paulo, glad the different steps help!
Mmm looks amazing ! and mouth watering ! 🙂
I think my stomach just thanked God just for looking at this post – that looks so freaking delicious. The mini roasted garlics are such a clever idea too. I’ll have to try this soon.
http://izandoz.blogspot.com
Looks like heaven !!
the simplicity of this is perfectly beautiful. Yum. What a great blog find. Thank you!
Kymberly Redmond
http://www.mymommashands.com/
That’s a lot of salt!!
Oh my word this looks insanely delish. Love that you baked it with the garlic clove and rosemary. Yum!
xoxo
http://www.thewrittenrunway.com
Great step-by-step photos to help us less inclined cooks along!!!
I don’t know much about potatoes, but you make this sound so simple! And delicious. I will definitely try it.
Now this is something even I could make!
Thanks for the awesome tutorial!
sold me! This is going down by Friday! I do baked potatoes with Rosemary all the time but those prep instructions are awesome and are incredibly helpful … I like to do garlic with smaller potatoes, never really thought to use it with my baked potatoes though like that! I’ll keep you posted! thanks so much!!!
Never had a baked potato made like this, makes it so fluffy and delicious, like little clouds of puffy joy.
Never crossed my mind to make a baked potato this way but looks amazing. Trying this ASAP!
Salt baked potatoes change the baked potato game! So easy and it makes the potato itself exponentially delicious.