Baked Potato

INSTRUCTIONS:

1. Prep: Preheat your oven to 200°C (400°F). Thoroughly scrub the potatoes to remove any dirt and pat them completely dry with a paper towel.

2. Make the Herb Salt: In a mixing bowl, combine the coarse sea salt, chopped garlic, rosemary, and thyme.

3. Create the Salt Bed: Spread half of the seasoned salt mixture evenly into the bottom of a baking dish large enough to hold the potatoes in a single layer.

4. Assemble: Place the dried potatoes on top of the salt bed. Drizzle the olive oil over them and season with a few grinds of black pepper. Sprinkle the remaining herb salt over the potatoes, packing it around and on top to cover them completely.

5. Bake: Transfer the dish to the preheated oven and bake for 60-75 minutes, or until the potatoes are easily pierced with a knife through the salt crust.

6. Rest and Serve: Carefully remove the dish from the oven. Let the potatoes cool for a few minutes, then gently crack and brush away the large salt crust. Cut each potato lengthwise, fluff the inside with a fork, and top with a generous dollop of sour cream and a sprinkle of fresh chives.

Chef’s Tip: Don’t worry—the salt crust seasons the potatoes perfectly without making them overly salty. It creates a sealed environment that steams the potatoes, resulting in an exceptionally fluffy and moist interior with beautifully crispy skin.