The Bomb Bakers
- Level: Easy
- 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
Ingredients
1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
Horseradish Sour Cream:
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper
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.
