HOME > Chowhound > Home Cooking >
What have you made lately?
TELL US

Salt crusted baked potato

f
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?

  1. Upload a photo (10 MB limit)
Delete
  1. boyzoma May 9, 2010 05:31 PM

    I did baked potato last night. I washed & dried the potato, poked holes, rubbed with a little shortening then rolled in kosher salt. Then wrapped in 2 layers of aluminum foil. However, I did on the grill. But - I kept the grill at about 400 and turned 1/4 turn every 15 minutes. The potato skin was nice and crispy, just the way we like it. I've also done it in the oven this way as well.

    1. c oliver May 9, 2010 05:48 PM

      We do what you do but at 425 for sometimes 90 minutes.

      1. chef chicklet May 9, 2010 05:55 PM

        I love to make bake potatoes this way too.
        Wash the potato well, poke holes with a knife or fork and while it's still quite wet, sprinkle the entire potato generously with sea salt. Bake at 450 for an hour, or however long it takes for a fork to slide in very easily.

        The crust can be eaten or not. This is the same technique I use for twice baked potatoes too, the shell holds up nicely to all the handling. Cutting the potato in half, then scooping the inside of the potatoes to whip up. I've also made potato skins this way; removing the fluffy inner, using that elsewhere, adding cheese, jalapenos, bacon, sour cream, anything you love. running them back under the broiler for a cheesey meltdown,,,,

        For a regular baked potato I would not throw this potato on the counter as I've seen other recipes suggest. Mainly because if you wan to keep the nice shape, the skin is quite crispy and you'd break it.

        1. BigSal May 9, 2010 06:13 PM

          I've had success with AltonBrown's baked potato recipe. Crisp skin, fluffy inside. http://www.foodnetwork.com/recipes/go...

          1. John E. May 9, 2010 10:18 PM

            The only thing you're doing wrong is roasting the potato at too low of a temperature, as other have said. I always bake potatoes in the manner but described, but at 400 - 425, depending on how large the potatoes are.

            1. f
              fasttimes May 10, 2010 06:11 AM

              Ok, a chef friend of mine told me to create a paste out of egg white and kosher salt and use that.

              I also found this. It looks interesting!

              http://www.101cookbooks.com/archives/...

              1 Reply
              1. re: fasttimes
                f
                fasttimes May 10, 2010 09:24 PM

                I tried the egg white/salt mix at 400 for an hour and the Russert still didn't get a crispy skin.

                Arrrrrgh.

                I did a Yukon gold at the same time however and that came out wonderful. But I really want the Russert to come out right.

              Show Hidden Posts