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?
Updated 1 year ago | 1
Updated 1 year ago | 10
Updated 2 years ago | 14
Updated 1 year ago | 6
Updated 8 months ago | 11