Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter

From Backyard Chicken Dinner

Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter

Why This Recipe Works

Sometimes baked potatoes can use a flavor boost. And instead of light and fluffy, most often they are dense and crumbly. We found that baking the potatoes on a bed of salt remedied these problems. Moisture that escaped the potatoes during b...

Why This Recipe Works

Sometimes baked potatoes can use a flavor boost. And instead of light and fluffy, most often they are dense and crumbly. We found that baking the potatoes on a bed of salt remedied these problems. Moisture that escaped the potatoes during baking was trapped in the enclosed pan, absorbed by the salt, and eventually reabsorbed by the potatoes, making their skins tender and their flesh light and fluffy. All we needed to do was fine-tune the variables. Using a hot oven and uncovering the potatoes toward the end of cooking ensured dry, crisp skin. A 13 by 9-inch baking dish provided plenty of space so that we didn’t have to crowd the potatoes, and 2 1/2 cups of salt allowed us to thoroughly cover the bottom of the pan. A little rosemary and garlic added to the pan was all the flavor these spuds needed.

Watch the Full Episode

Backyard Chicken DinnerSeason 12, Ep. 1217

First, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ulti...