Salt-Baked Potatoes with Caviar

Serves 4 to 6 | Recipe by Julia Heffelfinger

We're just over here elevating potatoes. Salt-baking takes the humble potato to the next level, and then caviar takes it to the top of the mountain. The salt crust locks in heat and moisture, giving your spuds a soft, fluffy texture with a hint of flavor. Top with a generous scoop of our buttery Osetra caviar, and you've got a dish that’s extra lux. We love russets, but Yukon golds work too—just bake ’em for about an hour. Pro tip: make sure your potatoes are about the same size so they cook evenly!

INGREDIENTS:

• 3 to 4 pounds kosher salt (see Note)
• 3 rosemary sprigs
• 3 thyme sprigs
• Freshly ground black pepper
• 4 medium russet potatoes (about 8 ounces each)—rinsed, scrubbed, and dried
• Crème Fraîche and butter, for serving
• 100g Island Creek Osetra Caviar
• Italian parsley, snipped chives, and freshly grated lemon zest, for garnish

PROCESS:

1. Preheat the oven to 400°. In a large bowl, combine the salt with the rosemary, thyme, and a couple good grinds of black pepper. Depending on the size of your vessel, you may need more or less salt. Add ½ cup of water until you have the consistency of wet sand, gradually adding more water if needed. Using your fingers, rub the herbs into the salt. 

2. Spread one-third of the salt in the bottom of a 12-inch cast iron skillet or a medium baking dish (there should be some room between each potato).  Nestle the potatoes into the salt, then top with the remaining salt. Pack down gently with your hands. Bake the potatoes for about 1 hour and 15 minutes, or until the top of the salt is beginning to brown and feels hard to the touch. Let cool slightly.

3. Using a meat mallet or any blunt kitchen instrument, crack open the surface of the salt. You will know your potatoes are done if the tip of a knife easily slides into the center of each potato. If needed, return to the oven for a few more minutes. Brush the salt off the potatoes and transfer to a work surface. 

4. Split open the potatoes and fluff up the insides. Top with butter, a dollop of crème fraîche, and a generous spoonful of caviar. Garnish with some parsley and chives and a bit of fresh lemon zest. Finish with a few grinds of cracked black pepper. Serve on a warm platter or the right from the skillet on top of the baked salt.

NOTE While we generally prefer Diamond kosher salt for cooking and seasoning, for this type of recipe we’ll opt for something less expensive and with larger flakes, like Morton’s kosher salt. After baking, you can break up the salt and use it again for salt baking, if you wish.