Sea Salt Baked Potatoes

Sea Salt Baked Potatoes

I don't know what happened, but it has been years since I've baked potatoes. And by baked potatoes, I mean the classic kind - crispy jackets that split open to reveal a fluffy white potato interior. The kind of potato flesh that likes to drink butter and mainline salt. On a quick grocery run after returning from Marfa, the russets were calling me. I remembered a simple, sea-salt baked potato recipe in Nigel Slater's Tender, grabbed some arugula, and was pretty confident I had everything else I'd need at home. If you want to know how to bake perfect potatoes, keep reading.

Baked Potato Recipe

On the road trip front, a number of you have asked, somewhat incredulously, why we would drive to Marfa, Texas. To which I sort of tilt my head, and start thinking more about it. There seems to be a long answer and a short answer. The short? We went to see visit this. The longer answer - we drove through Palm Springs, and Valentine, Canyon de Chelly, and Willcox. And cooked at beautiful rest stops, and took lots of pictures, and caught up on magazines, and sat in the sun, and saw this, and ate dinner outside more nights than not. I've driven through the Southwest and parts of northern Mexico a good number of times now, and West Texas is particularly beautiful. When you're out in the middle of the desert, its quiet. So so so so quiet. I love it.

Baked Potato Recipe

The potatoes? Really good too - give them a go. The spicy arugula and luxe dressing works perfectly. Top with a fried egg, and you've got a meal on your hands.

Sea Salt Baked Potato Recipe

5 from 4 votes

I found some fantastic arugula, so that is what I used. But I could imagine using whatever green salad you like - spinach, baby romaine, maiche, etc. And I used big russet potatoes. The dressing calls for a raw egg yolk, if you're uncomfortable eating raw egg, swap in another favorite, luxe or creamy-ish salad dressing - this buttermilk one would be good, or this one, or the gribiche in Super Natural Every Day.

Ingredients
  • 2 large baking potatoes
  • flaky sea salt
  • butter or olive oil
  • 2 large handfuls of arugula
dressing:
  • 1 tablespoon Champagne or tarragon vinegar
  • 1 teaspoon Dijon mustard
  • a egg yolk
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • 2 teaspoons freshly squeezed lemon juice
Instructions
  1. Preheat your oven to 400F / 200C degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller spuds.
Make the Dressing:
  1. While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside.
Load up your Potato:
  1. Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a pat of butter/olive oil to each potato, or a splash of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potatoes. You'll likely have some leftover dressing to enjoy as needed with the salad and skins.
Notes

Adapted from Nigel Slater's Tender: A Cook and His Vegetable Patch, the US version, published by Ten Speed Press, 2011

Serves
4
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Wow, what a fun combination and delicious sounding recipe! I love arugula and love combine potatoes into my salads so I will give it new twist and add salad to my potatoes! Thanks!

    The Café Sucré Farine
  • These look delightful, as soon as I saw parmesan in the recipe I knew they'd be even tastier. I will definitely try these out, thank you. Your road trip sounds fabulous. To cook at rest stop and eat outside as you journey down south, how wonderful :) Heidi xo

    Heidi - Apples Under My Bed
  • i've never thought of baked potatoes as being very pretty. but these are beautiful! the addition of the arugula is genius and that dressing sounds incredible. thanks for sharing the recipe and those great images!

    samantha
  • I haven't done "whole" baked potatoes in forever. Question from a gauche and entirely classless cook: Can regular table salt (v. sea salt) be used? Thanks...

    Melanie
  • Love this recipe, Heidi. I create a similar recipe with basil and sun-dried tomatoes but I love your idea with arugula...delish!

    The Healthy Apple
  • Thank you for this great recipe. I never would have thought to top a baked potato with arugula. That dressing sounds yummy too. Can't wait to try these tonight. I live in Phoenix and every year we take a 3 hour (one way) trip to Willcox to get fresh vegetables. They are so good there; yes, even with the long drive.

    Kathy Wolf
  • I love making baked potatoes when I don't feel like really cooking but am hungry. Sauteed veggies and some good sharp cheddar always make me happy. I have never done arugula and now that I think of it I have no idea why not!

    Laura @ SweetSavoryPlanet
  • That first picture of the baked potatoes is just stunning. The arugula provides such a lovely visual contrast to the thick-skinned baked potatoes- and I can just imagine the flavor combination being as lovely. I also love the picture of the two of you reflected in the window. Your trip sounds cleansing and relaxing (despite the endless driving!).

    Charlotte au Chocolat
  • Funny, I can't remember the last time I baked whole potatoes either; I tend to cube and roast them. This sea salt-greens-creamy dressing rendition sounds fantastic. And now dreaming of desert quietness here in noisy nyc :)

    Nancy
  • I love baked potatoes and cook them this way all the time. Never tried the arugula filling, but I will. Be sure to prick them before baking (or in the middle of as someone suggested) of they'll explode in the oven. One of our favorite ways to eat them is filled with good Texas Chili (no beans!) and topped with some cheese and onions.

    RuthieTx
  • The last time I had a remarkable potato was on a camping trip. Wrapped in foil and tossed directly into the fire, truly a taste like no other. We're huge arugula fans in our house, so I see this one coming to a dinner plate sometime soon.

    Molly
  • Hey Heidi, This is a nice idea. I've never thought of combining fresh greens into baked potatoes. May I ask what kind of foods did you guys cook at the rest stops? I'm curious. I'm thinking that you aren't talking about those typical rest stops off the highways? :) thanks!

    mary
  • I just bought some "wasabi arugula." I can't wait to try it in this recipe!

    Nikita
  • Just wondering where the boardwalk is? Lover you site and your food. I have tried several recipes and someone in my family always liked what I cooked, especially the "undees".

    Brenda
  • I don't know if it's a southern thing per say, but I grew up on baked potatoes and I do love them! I love their crisp skins and fluffy insides. This is comfort food to me.

    Jess
  • Amaaaaazing - the perfect recipe to get me through this hellish revision period - I love dinners that I can pop in the oven before I'm even hungry, and be surprised an hour later by hunger pangs and a perfectly timed dish. Emily

    What Emily Ate
  • That dressing looks great, only, damn I couldn't find any tarragon at the market this week. I second jhm's above suggestion.

    Honestly Good Food
  • That looks like it may just have enough salt to even satisfy me! gotta try...

    Rocky Mountain Woman
  • I love the rustic simplicity of this recipe - and yes, a fried egg with a runny yolk on top would be a lovely addition!

    Lauren @ Healthy Food For Living
  • my husband has been bugging me to make potatoes lately, too! haven't baked them for a while, but this looks like the perfect "iffy weather" treat. can't agree more with the allure of canyon de chelly! i spent a couple of days there, and it is both tremendous and heartbreaking at the same time. it's fairly off the beaten path, and one is required to hire a native to tour the canyon, but the time, vistas, and history learned is so very worth it!

    thatgirl
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