These Salty Potatoes are similar to how I make Jacket Potatoes. The Salt on the outside forms a crust and drawn the moisture out of the Potato Skin making for a crispy skin. The Potato remains deliciously soft on the inside. I serve these with a Creme Fraiche and Chive dip which pairs with them perfectly.
8tbspCoarse Sea SaltI used ½ Smoky and ½ Original Maldon Sea Salt
120gCreme Fraiche
Dip
1tbspChivesChopped
Salt
Instructions
Potatoes
Set the oven at 200C fan/gas mark 6.
Combine Salt in a bowl. Add to washed potatoes while they are still wet. Press in the salt as much as you can. Bake in the preheated oven for 40 minutes to 1 hour depending on their size.
Dip
Make the Dip by combining Creme Fraiche, Salt and chopped Chives in a bowl.
Serve
Split the potatoes slightly open and serve with the dip.
Notes
Potatoes - Floury Potatoes are best. Such as Desiree, Maris Piper or King Edwards. I used small King Edward's.Creme Fraiche - This can be replaced with Cream Cheese or Sour Cream.