Kosher salt baked potatoes
Our epic saga continues. It’s day six of the broken stove chronicles—but the good news is that service guy just got here as I started writing.
Even if he fixes the stove, I already have made preparations to grill burgers, Portobello mushrooms, and corn on the cob for tonight’s dinner.
I did baked potatoes on the grill again last night in a cast iron skillet, without covering them with aluminum foil. That’s right, no foil, in a skillet.
What you do is pour a thin layer of kosher salt in the bottom of the skillet, place your potatoes in the skillet, and dump the rest of the box of kosher salt on top of and around the potatoes. Cover them up entirely, with a top ¼” thick layer of salt.
Now toss your potatoes on the grill for about an hour while you cook the rest of your dinner.
Pull the skillet off of the grill and let things cool down for a minute or two, then poke around in the salt with a fork and you’ll find your potatoes clumped together, encased in a crusty shell of salt.
Break open the shell, dust off the potatoes, put them on your plate, and EAT.
The Redneck Gourmet