Kosher salt baked potatoes are a simple, rustic side dish where whole potatoes are coated in a thin layer of kosher salt and olive oil, then roasted until the skin turns shatteringly crisp and the inside becomes fluffy and tender. The coarse salt creates a seasoned crust that locks in moisture, so you get a deep, savory flavor in every bite without any complicated prep. This method works beautifully for weeknight dinners or casual entertaining, and it only requires a handful of pantry staples.
Ingredients
- 4 medium russet potatoes (about 8 oz / 225 g each), scrubbed and dried
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (36 g) kosher salt, plus more for serving
- 1 teaspoon (5 g) black pepper (optional)
- Fresh herbs for garnish (optional, such as chives or parsley)
Instructions
- Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
- Wash the potatoes thoroughly and pat them completely dry with a clean kitchen towel. Prick each potato 3–4 times with a fork to allow steam to escape.
- In a large bowl, combine the olive oil, kosher salt, and black pepper (if using). Add the potatoes and toss well, ensuring each potato is evenly coated with the oil and salt mixture. The salt may not fully dissolve; that’s fine—it will form a crust as it bakes.
- Place the potatoes directly on the oven rack, or on a baking sheet lined with aluminum foil for easier cleanup. If using a baking sheet, place the potatoes directly on the foil, not on a rack, to maximize contact with the hot surface.
- Bake for 60–75 minutes, until the skins are deeply browned and crisp, and a fork or skewer slides easily through the thickest part of a potato. If you have a food thermometer, the internal temperature should be at least 210°F (99°C) for a fluffy texture.
- Remove from the oven and let rest for 5 minutes. Serve hot, with a sprinkle of extra kosher salt if desired, and garnish with fresh herbs.
Tips
- Choose the right potato: Russet potatoes are ideal because they have a high starch content, which yields a light, fluffy interior. Yukon Golds will work, but they are denser and less fluffy.
- Dry the potatoes well: Moisture on the skin will steam instead of crisp. Pat them dry thoroughly before coating with oil and salt.
- Don’t skip the oil: The oil helps the salt adhere and promotes even browning. If you prefer no oil, you can use a light spray of cooking oil, but the skin will be less crispy.
- Adjust salt to taste: The amount of salt listed creates a well-seasoned crust. If you are sensitive to salt, reduce to 1½ tablespoons (27 g) and add more after baking.
Serving Suggestions
Serve these potatoes as a side to roasted chicken, grilled steak, or baked salmon. They also shine as the base for a loaded potato bar—set out bowls of sour cream, shredded cheddar, crispy bacon bits, and chopped chives for guests to customize their own. For a lighter option, split the potatoes and top with Greek yogurt and fresh dill.
Variations
- Herb-Crusted: Add 1 teaspoon of dried rosemary or thyme to the salt mixture for an aromatic twist.
- Spicy: Mix in ½ teaspoon of smoked paprika or cayenne pepper with the salt for a smoky, spicy kick.
- Garlic-Infused: Crush 2 garlic cloves and toss with the potatoes before baking; the garlic will roast and mellow, adding a subtle sweetness.
- Sweet Potatoes: Substitute sweet potatoes, but reduce baking time to 45–55 minutes, as they cook faster.
Storage and Reheating
Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated 350°F (175°C) oven for 10–15 minutes, or until heated through and the skin re-crisps. You can also microwave them for 2–3 minutes, but the skin will soften. For longer storage, freeze the baked potatoes whole for up to 3 months; thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Can I use table salt instead of kosher salt? Yes, but use half the amount, as table salt is much denser and saltier by volume. The crust will be finer and may not be as crunchy, but it will still be delicious.
Why are my potatoes not crispy? The most common reason is moisture on the skin or overcrowding the baking sheet. Make sure the potatoes are bone-dry before oiling, and give them space on the pan so hot air can circulate.
Can I bake them on a baking sheet instead of directly on the rack? Absolutely. Placing them on a foil-lined baking sheet works perfectly; just ensure the potatoes have direct contact with the foil, not a cooling rack, to get maximum browning.
How do I know when they are done? A fork should pierce the center with no resistance, and the skin should look wrinkled and deeply browned. If in doubt, use an instant-read thermometer—the internal temperature should be at least 210°F (99°C).
Can I prepare these ahead of time? Yes, you can coat the potatoes with oil and salt up to a day in advance, then refrigerate them in a sealed container. Let them come to room temperature for 30 minutes before baking, and add 5–10 minutes to the cooking time.
Is it safe to eat the skin? Yes, the skin is safe and delicious when the potato is thoroughly washed. The salt crust is meant to be eaten, though you can brush off excess salt if you prefer a milder flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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