Salt-Roasted Potatoes with Rosemary Butter

This is something I love – taking an ordinary, everyday ingredient like a potato and elevating 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. It turns out that 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

Serving Size: serves 4


  • 2 pounds coarse crystal sea salt
  • 4 Yukon Gold or Idaho potatoes, scrubbed
  • 4 tablespoons butter
  • 1 – 2 tablespoons chopped fresh rosemary
  • Salt to taste


  1. Heat the oven to 400 degrees.
  2. Spread about a ½-inch deep layer of salt on the bottom of an 8 x12-inch heavy casserole dish or baking pan. Nestle the potatoes in the salt, then pour the remaining salt evenly all around the potatoes (a portion of their tops will be uncovered).
  3. Bake for about an hour, then poke the potatoes with a skewer to test doneness. They might need up to 30 additional minutes before they’re tender.
  4. Soften the butter in a microwave on half power for 30 seconds. Stir in 1 tablespoon of the rosemary.
  5. Make a slit down the center of each potato and top each with a tablespoon of butter. Season with salt and additional rosemary if desired.


  1. 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!

  2. 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.

  3. 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

  4. Cooking in salt is one of my favorite techniques, and rosemary my absolute favorite herb… and those potatoes look just gorgeous.

  5. I have baked potatoes sort of like this before and it’s awesome. Thanks.

  6. 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.

  7. This is definitely the definition of “sublime deliciousness”!

  8. Probably an obvious question but do you prick the potatoes with a fork before baking like usual?

  9. You could also mix fresh herbs directly into the salt to give the potatoes skins extra flavor and aroma.

  10. I add Fresh garlic to the brosemary and butter and they came out superb! Great idea!

  11. I’ve made these a bunch of times since finding this recipe and they are amazing. They come out perfect each time!

  12. Could you do this technique with smaller new potatoes?


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