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Old 11-13-2014, 11:54 AM   #1
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Baked potato over a bed of sea salt?

I'm just curious what other DC members think about the benefit (if any) in baking a potato on a bed of coarse sea salt.

The theory is that it allows moisture to escape from the potato and yields more even cooking.

I live in an area with a large Asian (particularly Korean) population, and big bags (5#, 10# even bigger) of sea salt are incredibly cheap, so the cost of salt is almost nothing. (Isn't that an ironic twist on history! Since the word "salary" came from "salt" back in antiquity when salt was a hard to get commodity, and if I'm not mistaken it was one of the first seasonings -- also used to preserve foods.)

Also, what do you think about entirely enclosing the potato in salt?

BTW an additional benefit is the salt is reusable although it can gain some potato taste overtones, not always necessarily a detraction.

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Old 11-13-2014, 12:31 PM   #2
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Quote:
Originally Posted by Greg Who Cooks View Post
...baking a potato on a bed of coarse sea salt.

The theory is that it allows moisture to escape from the potato and yields more even cooking...

Also, what do you think about entirely enclosing the potato in salt?...
Seems like these two options are opposites. One allows moisture to escape and the other would hold it in.

I bake potatoes directly on the oven rack. This enables all-around even baking. I don't see how a salt bed would help.

A full salt crust would result in a steamed potato rather than a baked one.
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Old 11-13-2014, 12:38 PM   #3
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I also bake mine directly on the oven rack. I also puncture them with a fork, coat them with evoo, and salt them before they go in the oven.
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Old 11-13-2014, 02:53 PM   #4
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I can see this is going to turn into baked potato methods. I wouldn't do mine on a bed of salt.

I cut thin slice off the ends of two large potatos. It allows the steam to easily escape. Then I nuke them for four minutes, and put them in the toaster oven to bake for about 30 minutes, depending on the size. This part is important..with a hot pad in each hand you gently pinch the potato all over being careful to not break the skin. This will produce the perfect fluffy baked potato.
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Old 11-13-2014, 03:53 PM   #5
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How does the salt allow moisture to escape?

I don't like really dry baked spuds.
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Old 11-13-2014, 04:05 PM   #6
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Poking holes in a potato allows moisture to escape. I don't see how salt underneath the potato would do that. As Andy said, encasing a potato in salt would prevent moisture from escaping, cause it to steam.
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Old 11-13-2014, 04:26 PM   #7
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We had a local steak house that used this method and it made a nice presentation.

I'm a potato skin eater so it would not be my first choice.

Salt-Baked Potatoes Recipe | Epicurious.com
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Old 11-13-2014, 04:32 PM   #8
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I do my baked potato ... never mind. Isn't there a roast, salt encrusted roast recipe on the box of salt. Do not remember which one. Analyze the reason why it's done and you have your answer about potato baking.
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Old 11-13-2014, 05:42 PM   #9
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I too am a fan of baking in the oven on the rack. It gives me a nice crispy skin.
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Old 11-13-2014, 06:02 PM   #10
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I see no benefit using a bed of salt.

I'm a rack roaster too.

I do poke holes if I remember because of a few explosions and tater guts in the oven to clean up.

I'm a skin eater and like a crispy skin but don't coat the tater with anything. High heat seems to give me the results I like.
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