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Salt crusted baked potato


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Salt crusted baked potato

fasttimes | | May 9, 2010 05:21 PM

I'm trying to recreate the salt encrusted baked potato served at Houstons at home. It has this awesome skin that is crispy and when you cut the potato with a knife, the skin is still attached to the moist insides. Crisp and moist in the same bite!

I've gotten close, however I can't get that super crispy outer skin that Houstons has.

What I'm doing is washing and drying the potato. Then I poke some steam holes in the potato and then rub oil all over and then roll the potato in kosher salt.

I bake for an hour at 350. I've tried both convection and non convection mode.

Any suggestions on getting that super crispy skin?

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