Assemble: Place the dried potatoes on top of the salt bed. Drizzle the olive oil over them and season with a few grinds of black pepper. Sprinkle the remaining herb salt over the potatoes, packing it around and on top to cover them completely.
Bake: Transfer the dish to the preheated oven and bake for 60-75 minutes, or until the potatoes are easily pierced with a knife through the salt crust.
Rest and Serve: Carefully remove the dish from the oven. Let the potatoes cool for a few minutes, then gently crack and brush away the large salt crust. Cut each potato lengthwise, fluff the inside with a fork, and top with a generous dollop of sour cream and a sprinkle of fresh chives.
Chef’s Tip: Don’t worry—the salt crust seasons the potatoes perfectly without making them overly salty. It creates a sealed environment that steams the potatoes, resulting in an exceptionally fluffy and moist interior with beautifully crispy skin.
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