Whether it's a big, white Idaho potato, or small, round red skins, potatoes in any shape or size benefit from added seasonings. Packing potatoes in salt will turn the skins crispy with the insides tender and moist. Brushing the potatoes with oil will help the salt to stick to the skins of the potatoes. Turn your plain potatoes into a tasty success by seasoning them with salt for your next meal.
Olive Oil
Preheat an oven to 400 degrees Fahrenheit.
Scrub the skins of two large Idaho potatoes in warm water to remove any residue. Dry the potatoes with paper towels.
Pierce the potatoes all over with a fork. This will allow the steam to escape and will prevent the potato from exploding.
Coat each potato with olive oil. Liberally sprinkle coarse sea salt over the skins. Place the potatoes in a glass baking dish.
Bake the potatoes for 45 to 50 minutes until the insides are tender.
Salt Crust
Preheat an oven to 400 degrees Fahrenheit.
Scrub the skins of five to six small red skin potatoes. Dry the potatoes with paper towels.
Beat three large eggs together in a small mixing bowl. Measure 3 cups of coarse sea salt in another bowl. Add the eggs to the salt and mix together to combine.
Place the potatoes in a 1 qt. glass baking pan. Pour the salt mixture over the potatoes. Completely cover the potatoes with salt.
Allow the dish to cook for 20 minutes. Dig the potatoes out of the salt and serve.