SERVES 6 · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
Potatoes get a bad rap because they are so often cooked as chips, fries, or as slices swimming in cream and cheese and with the skin—the most nutritious part—removed. Granted, potatoes are high in starch, but they are actually reasonably low in calories and high in fiber, B vitamins, and antioxidants. Enter baked potato night: potatoes are a perfect foil for lots of nutrient-dense vegetables, such as broccoli and cauliflower, or a scoop of your favorite chili. Cooking potatoes on a bed of kosher salt is the best method I have ever used. The salt ensures a light and fluffy interior, while the skin (my favorite part!) turns a little crispy and also supertasty.
6 medium-size russet or Idaho baking potatoes (6 to 8 ounces each)
6 teaspoons unsalted butter (not vegan/DF), at room temperature, or olive oil
Coarse kosher salt
Favorite toppings: sour cream (not vegan/DF), crème fraîche (not vegan/DF) or Greek yogurt (not vegan/DF), chopped fresh chives or scallions, steamed vegetables such as broccoli, cauliflower, or spinach, chili, salsa, Vegan Mac and Cheese sauce (here) or shredded cheese (not vegan/DF), sautéed onions
1. Preheat the oven to 400°F.
2. Scrub the potatoes, blot dry, and rub each with 1 teaspoon of butter. Pour a layer of salt on the bottom of a shallow baking dish or cookie sheet; 1½ cups is perfect for a 9 × 13-inch dish.
3. Place the potatoes 2 inches apart on top of the salt and bake for 50 minutes, or until tender. Squeeze one with a kitchen towel to make sure.
4. When each potato is removed from the baking dish, rub off any salt clinging to the bottom of the potato. Split open lengthwise and top as desired. You can save the kosher salt and reuse it, if you like.
TIP: Leftover baked potatoes make the best home fries. Just cube them and sauté in a skillet with ghee, onions, a little paprika, salt, and pepper.