By LOUISE RHIND-TUTT
Ina Garten's Salt Rub Tip For Golden, Flaky Potato Skin
Achieving a crisp, flavorful baked potato skin is a breeze with chef Ina Garten's citrusy herb salt blend, which adds depth and a delightful twist to this classic dish.
For the perfect combination of fluffy insides and crispy outsides, choose large starchy potatoes like Idaho or russet. Ensure they're scrubbed, dried, and pricked before seasoning.
The salt rub is a simple blend of coarse fleur de sel or sea salt, fresh herbs, and lemon zest. Mix the ingredients in a mini food processor and pulse lightly to avoid mushiness.
Garten recommends rubbing olive oil on the potatoes first to ensure the herb salt adheres well and keeps the skins tender and tasty. Once they're nicely coated, bake until tender.
Consider serving the baked potatoes filled with whipped feta or cream cheese as a side for steak or chicken, or enjoy them plain to truly let the skin's flavor shine.
You can also try experimenting with different herbs and spices to tailor the flavor. The salt rub can also be made using a mortar and pestle, a blender, or a sharp knife and board.