Salt-Roasted Potatoes with Rosemary Butter
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The ultimate baked potato is roasted on a bed of salt. Try this method for tender, fluffy potatoes, topped with savory fresh rosemary butter.
Salt-baked potatoes.
This recipe is an example of everything I love — take an ordinary, everyday ingredient like a potato and elevate it to sublime deliciousness.
And all it takes is a few pounds of salt and an oven!
Plan ahead. That’s what I’m asking you to do because you have to try this method for baking potatoes.
They take at least an hour to reach perfection and you’ll also have to stock up on the salt, but I promise it’s worth it.
Paired with rosemary butter, these potatoes become a simple meal all by themselves.
Yes, anyone can stick a potato in the microwave and have a “baked” potato in minutes.
But there really is a difference using this method.
Burying potatoes in a bed of hot salt makes them steam in the moisture they exude as they bake, so they turn out moist, fluffy and cooked evenly all the way through; simple, earthy and elemental all at once.
Salt-Roasted Potatoes with Rosemary Butter
Ingredients
- 2 pounds kosher salt or coarse crystal sea salt
- 4 large Yukon Gold or Idaho potatoes, about 10 ounces each,, scrubbed
- 6 tablespoons butter, at room temperature
- 1 tablespoon chopped fresh rosemary
- Salt to taste
Instructions
- Heat the oven to 400 degrees.
- Spread about a ½-inch deep layer of salt on the bottom of an 8 x 12-inch heavy casserole or baking dish. Nestle the potatoes in the salt, then pour the remaining salt evenly all around the potatoes (a portion of their tops will be uncovered).
- Bake for one hour. If a skewer easily pierces through the potatoes, they're done. If not, continue baking up to an additional 30 minutes, depending on the size of your potatoes.
- In a small bowl, mash the butter with the rosemary.
- Make a slit down the center of each potato and smoosh the tops to open. Divide the butter over the potato flesh. Sprinkle with salt and serve.
Notes
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
The potatoes sound lovely. Do you cover them while baking? Thank you
Mary- You don’t need to cover the potatoes while they bake. Just be sure they’re nestled into the salt.
Could you do this technique with smaller new potatoes?
I’ve made these a bunch of times since finding this recipe and they are amazing. They come out perfect each time!
I add Fresh garlic to the brosemary and butter and they came out superb! Great idea!
You could also mix fresh herbs directly into the salt to give the potatoes skins extra flavor and aroma.
Probably an obvious question but do you prick the potatoes with a fork before baking like usual?
Hi Crystal – Nope, no need to prick them! They turn out great.
This is definitely the definition of “sublime deliciousness”!
Do you think the salt could be reused?
Hi Kelly – yes, you could reuse the salt. I would toss it into water for cooking pasta. It might turn a little brown and crusty after baking, but still usable.
I have baked potatoes sort of like this before and it’s awesome. Thanks.
Cooking in salt is one of my favorite techniques, and rosemary my absolute favorite herb… and those potatoes look just gorgeous.
This recipes looks great! I think I will give it a try for me and my hubby later this week.
Thanks so much for putting it up on your site. 😉
Grandma Kat
XOXOXOXOXO
Cool technique. I’ve never salt-roasted anything, but am familiar with concept. I would assume kosher salt would be an acceptable substitute for sea salt? I’m adding this to my list of stuff to make (endless list, alas). Sounds quite tasty – thanks for this.
Oh my goodness. I have never seen anything like this before. I agree with you on potatoes and baking them all the way. Going to try this! I’ll pick up extra salt today. Thanks for this post!