Ingredients
4 whole Russet Potatoes
1/4 cups Olive Oil
1/4 cups To 1/2 Cup Kosher Salt
Butter, Sour Cream, And Chopped Chives, For Serving (optional)
Method
Sources
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dataset
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Gathered
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
Organize pot lids vertically — saves cabinet space
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Preheat your oven to 350°F. Scrub the potatoes well and dry them really good. Add olive oil and kosher salt into 2 different baking dishes. Brush the olive oil on the potato with a basting brush and let any excess oil drip back into the dish. Now roll the potato into the salt, covering the entire potato. Any leftover salt can be saved for a later purpose. Place on a rimmed baking sheet and bake for 45-60 minutes until a knife pierces easily, meeting little to no resistance. Cut the potato (not all the way through) lengthwise and then top with butter, sour cream, chopped chives if that's your thing, or try bacon, ranch and cheddar. Oh my!