Salt Brined Baked Potatoes

Salt brined Baked Potato.jpg

  • Kosher salt and pepper

  • 4 (7 to 9ounce) russet potatoes, scrubbed and dried

  • 1 Tbsp.  safflower oil or another neutral oil

  • 1/ 2 cUp ( generous )crème fraiche or sour cream

  • 4 thin slices of prosciutto cooked in a sauté pan over a medium heat until crispy

Preheat oven to 450 degrees. Dissolve 2 tablespoons kosher salt in 1/2 cup boiling water in large bowl. Prick the potatoes 6-8 times all over place potatoes in the bowl of salted water and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake 45 minutes to 1 hour. And the centres are easily pierced. 

Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

Remove potatoes from oven and, using paring knife, make a slit lengthwise down each potato, Using clean dish towel, hold ends and squeeze slightly to push flesh up. Top with a spoonful of crème fraiche freshly ground pepper and a piece of proscuitto Serve immediately.

sidesdanielle acken