What does a salt bed do for potatoes?


 
B

Barrett Davidson

TVWBB Member
I've seen a few recipes recently where people have grilled potatoes in a bed of salt, either wrapped in foil or in a aluminum/cast iron pan.

I'm intrigued, but I'm wondering what is the benefit of this technique? Is it something having to do with heat diffusion through the salt? Or is it simply a flavor thing?

Additionally, what is the proper way to execute the technique?
 
America's Test Kitchen just did an episode that featured Salt-Baked Potatoes with Roasted Garlic. They explained it in detail during the show, but the (free) online recipe states "Baked potatoes are simple and satisfying, but let’s be honest: sometimes they could use a flavor boost. And then there’s the texture issue—instead of light and fluffy, they turn out dense and crumbly. The process of salt-baking potatoes promises solutions to these problems, producing a well-seasoned, moist, and fluffy potato." The link to the show is here:

http://www.americastestkitchen...tail.php?docid=35181

If you watch the show, they will explain everything you need to know.
 
Thanks Jim, great video. I love those guys. I was skeptical of "wasting" that much salt on a potato but after watching the video I'm definitely going to try it. Also, their chicken looked a little too perfect, mine never look that amazing, something to strive for.
 
I saw the viseo and tried it and was VERY satisfied with the results. It uses A LOT of salt but I enjoyed doing them on the grill in the salt bed.
 
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