Brining Baked Potatoes?

RaleighGuy

Has anyone else tried this? I tried it last night trying to improve my baked potatoes on the egg. Poked some holes in russets and brined for three hours. The end result was a fluffy baked potato like I am looking for. Cooked for a little over an hour on the egg at 400. In my head, or does this make a better baked potato?

allsid

Brined in what? 

Botch

Cook's Illustrated did some kind of a salt-crusted baked potato awhile back, I'll have to dig the recipe out.  

Next time brine one potato, and leave the other plain; a side-by-side will tell you if its in your head or not (I doubt it, this makes perfect sense).  

RaleighGuy

I have done salt encrusted before, but it was not as fluffy as I like. Brined them in about 4 tablespoons of kosher salt and 3 cups of water.

CtTOPGUN

"Salt Potatoes" are a big hit down the Jersey Shore. They are done in a very heavily salted brine. Pretty dam tasty!

 

   Jim 

Wolfpack

CtTOPGUN said:

"Salt Potatoes" are a big hit down the Jersey Shore. They are done in a very heavily salted brine. Pretty dam tasty!

 

   Jim 

Do they spray tan them too?

RaleighGuy

Wow. Some weird sh!@ comes up if you google sprayed tan baked potatoes images.

DMW

Wolfpack said:

CtTOPGUN said:

"Salt Potatoes" are a big hit down the Jersey Shore. They are done in a very heavily salted brine. Pretty dam tasty!

 

   Jim 

Do they spray tan them too?

GTL

CarolinaCrazy

I have no idea about the brining, but I'm intrigued and will try it myself.

if you want fluffy potatoes, wrap them in foil. This creates a steamed potato that is fluffier.

Think of the foil as a fluffer and your meal will have a happy ending.

You're welcome.

Wolfpack

DMW said:

CtTOPGUN said:

"Salt Potatoes" are a big hit down the Jersey Shore. They are done in a very heavily salted brine. Pretty dam tasty!

 

   Jim 

Do they spray tan them too?

GTL

I had to look that one up- lol

Cookinbob

Actually, Salt potatoes are a staple here in upstate NY.  They are new potatoes you boil in salted water, then serve them rolled in melted butter.  Anything grilled + corn on the cob + salt potatoes is a standard summer meal up here.  They are great!

I would guess if you live in Wegman's country, you can get them.  Normally sold in a bag with 4 lbs of new potatoes and 1 lb of salt.  Sorry I don't have a pic.

They do have a nice texture, not sure what the effect of the salt is though.

CtTOPGUN

 A little reading on salt potatoes reveals that the salt brine does not penetrate. If you cut or pierce the skin, they become too salty to eat. The skin acts as a barrier. So I doubt brining whole potatoes would help.

 

 On a side note, I have begun to brine cabbages prior to use. The seasonings definately penetrate the cell walls and I have a newfound liking of them.

Wolfpack

CtTOPGUN said:

 A little reading on salt potatoes reveals that the salt brine does not penetrate. If you cut or pierce the skin, they become too salty to eat. The skin acts as a barrier. So I doubt brining whole potatoes would help.

 

 On a side note, I have begun to brine cabbages prior to use. The seasonings definately penetrate the cell walls and I have a newfound liking of them.

What are you making out of the cabbage?

Botch

A little reading on salt potatoes reveals that the salt brine does not penetrate. If you cut or pierce the skin, they become too salty to eat. 

 

Well, that tells me there's two extremes, and there has to be a way to find a happy middle.  Pierce a potato a fewer number of holes?  Weaken the brine?  Change the brining time?  

RaleighGuy's OP has got me thinking, wish it was Friday night and not Sunday night!  

CtTOPGUN

Wolfpack said:

CtTOPGUN said:

 A little reading on salt potatoes reveals that the salt brine does not penetrate. If you cut or pierce the skin, they become too salty to eat. The skin acts as a barrier. So I doubt brining whole potatoes would help.

 

 On a side note, I have begun to brine cabbages prior to use. The seasonings definately penetrate the cell walls and I have a newfound liking of them.

What are you making out of the cabbage?

 

 

 I have been brining whether using for 'slaw or grilling wedges. I like my cabbage to reain some bite.