El Meze Salt Baked Idaho® Potato


  • 4 Idaho® Potatoes, 70 count or 11-12 ounces each
  • 4 tsp olive oil
  • 4 tsp sea salt
  • Garnish for Potato
  • 4 Tbsp white onion; finely minced
  • 8 tsp mint; chopped
  • 2 lemons
  • 1 cup olive oil


  1. Preheat oven to 400 degrees F.
  2. Wash the Idaho potatoes and pat dry.
  3. Coat potatoes with olive oil and sea salt.
  4. Place potatoes on baking sheet, sprinkle with more sea salt and bake for 1 hour or until soft when pierced. Note: the internal temperature of a fully cooked potato is 210 degrees F.
  5. Split the hot potatoes in half lengthwise, squeeze open (you can use oven mitts if too hot to handle) and place on a plate.
  6. Garnish potato in this order – 1 T onion, 2 tsp mint, ½ lemon; hand squeezed and ¼ cup olive oil.
  7. Finish with coarse cracked black pepper.
Print Recipe

Yield: 4 Servings

Fred Muller
Formerly of - El Meze Restaurant
Taos, NM

Share this Recipe