Q. Why is it common to salt the exterior of a baked potato?
A. Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt. Check out these recipes on our website:
For a giant baked Idaho Potato as served at steak houses:
Salt Crusted Baked Idaho Potato
Encasing a baking Idaho Potato in a salt herb mixture:
Salt-Baked Potato
A video of salt baked Idaho Potatoes from blogger Average Betty:
How to Make Salt Baked Potatoes
This entry was posted on Thursday, April 19th, 2012 at 8:56 am and is filed under Consumer, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
