Name: Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
Total time: 2 h 15 min
Ingredients: 2 1/2 cups salt; 4 medium russet potatoes , scrubbed and dried; 5 bay leaves , crumbled; 2 medium shallots , unpeeled; 4 teaspoons olive oil; 4 tablespoons unsalted butter , softened; 1 teaspoon chopped fresh thyme

Why This Recipe Works

Sometimes baked potatoes can use a flavor boost. And instead of light and fluffy, most often they are dense and crumbly. We found that baking the potatoes on a bed of salt remedied these problems. Moisture that escaped the potatoes during baking was trapped in the enclosed pan, absorbed by the salt, and eventually reabsorbed by the potatoes, making their skins tender and their flesh light and fluffy. All we needed to do was fine-tune the variables. Using a hot oven and uncovering the potatoes toward the end of cooking ensured dry, crisp skin. A 13 by 9-inch baking dish provided plenty of space so that we didn’t have to crowd the potatoes, and 2 1/2 cups of salt allowed us to thoroughly cover the bottom of the pan. A little rosemary and garlic added to the pan was all the flavor these spuds needed.

Before You Begin

Kosher or table salt can be used in this recipe. The salt may be sifted through a strainer to remove any solid bits and reused for this recipe. These potatoes can be prepared without the roast shallot butter and topped with your favorite potato toppings such as sour cream, chives, crumbled bacon, or shredded cheese.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Spread salt in even layer in 13 by 9 inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between each potato. Add bay leaves and shallots to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake for 1 hour and 15 minutes; remove pan from oven. Increase oven temperature to 500 degrees.

Carefully remove foil. Remove shallot from baking dish and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender and skins are glossy, 15 to 20 minutes.

Meanwhile, once shallots are cool enough to handle, squeeze out of their skins and chop finely. Using fork, mash shallot, butter, and thyme to smooth paste. Remove any clumped salt from potato (holding potato with kitchen towel if necessary), split lengthwise, top with portion of butter and serve immediately.