Recipe courtesy of Guy Fieri
Save Recipe Print
The Bomb Bakers
Total:
8 hr 55 min
Prep:
5 min
Inactive:
8 hr 5 min
Cook:
45 min
Yield:
6 servings
Level:
Easy
Total:
8 hr 55 min
Prep:
5 min
Inactive:
8 hr 5 min
Cook:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Horseradish Sour Cream:

Directions

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.

Preheat the oven to 400 degrees F.

Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.

Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.

Let potatoes rest 5 minutes before cutting.

Horseradish Sour Cream:

Combine all ingredients. Serve with potatoes.

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