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Salt-Baked Potatoes

Delicious and effortless, salt baking concentrates the natural flavour of these baby potatoes. They arrive at the table perfectly seasoned and creamy, ready to be swooshed through a smear of butter or tossed in a tangy dressing as we have done here. Simple potato perfection. 

salt baked potatoes german potato salad

Raise your hand if you like creamy baked potatoes – then keep reading, because you’re about to learn the secret to perfectly fluffy and delicious baked potatoes! Salt-baking is an age-old cooking technique which creates the perfect environment to gently cook anything from meats and fish, and now – potatoes.  

So, how does salt-baking yield perfect potatoes?

Essentially, the function of a salt-bake crust is to insulate whatever it is covering. Traditional baking methods allow all of the moisture to escape out of your potatoes, leaving you with a dried out and gummy result, rather than a soft, buttery and fluffy potato. The salt crust essentially forms a second ‘oven’ around your potatoes, allowing them to gently cook in their own moisture and stay deliciously soft as a result. 

You can use this method to prepare potatoes for salads, to accompany a roast dinner, to mash, or just to enjoy on their own as an indulgent snack. 

Won’t the potatoes be incredibly salty?

If you’re wondering how salty your potatoes are going to bake up, the answer is not at all! This method, when properly executed, simply insulates whatever is inside and does not overly affect the flavour. To keep the salt levels where they should be, avoid piercing the skin of your potatoes before covering them, and while removing them from the salt bake. 

So, how do I make the salt crust?

It’s incredibly easy to make the salt crust mixture – simply combine 4-5 cups of table or kosher salt with enough liquid to achieve a gritty, wet sand-like consistency. You can use eggs, water or aquafaba, and it’s even recyclable for up to a week after you bake your potatoes! Simply crush up the baked salt mixture with a meat mallet or rolling pin, and rehydrate with the same liquid you used to make the bake initially. 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. You can also view the video here. Happy cooking!

salt baked potatoes german potato salad

Frequently Asked Questions

Can I reuse the salt bake for other dishes?

For sure. Once you’ve baked your potatoes, you can re-use the salt bake mixture for any other dish you fancy, for up to one week. If you use it for meat or fish, note it cannot be recycled thereafter, and you’ll need to make up a fresh batch.

Can I make this gluten-free?

This dish is gluten-free! Enjoy!

Can I salt bake the potatoes in the oven as well as in the air fryer?

Absolutely – to salt bake potatoes in the oven, simply preheat to 200 degrees C, and bake for 30-40 minutes, or until a toothpick easily pierces the potatoes.

Can I make this vegan?

The potato salad is vegan! Be sure to use chickpea liquid/aquafaba or water for your salt crust. Enjoy.


salt baked potatoes german potato salad
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salt baked potatoes german potato salad

Salt-Baked Potatoes

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  • Author: Jess Bunn
  • Total Time: 55 Minutes
  • Yield: 2 - 3 Servings
  • Diet: Vegetarian


A delicious variation on German potato salad, these salt-baked potatoes are absolutely perfect dressed with a tangy, vinegary herb dressing. See the cook-along video here




  • 1 kg baby potatoes

Salt mixture

  • 1 kg table salt
  • 12 egg whites or 5060ml aquafaba
  • 3 sprigs of thyme

Dressing for salt-baked potatoes

  • half a red onion, finely diced
  • drizzle of vegetable oil
  • 3 Tbsp white wine vinegar
  • 1 Tbsp water
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp wholegrain mustard
  • 1 tsp honey
  • a small handful of parsley, finely chopped


Salt-baked potatoes

  1. Start by pouring the salt into a mixing bowl.
  2. Add the thyme and egg whites and mix together, you are looking for the texture of wet sand.
  3. Place half the mixture into a baking tray and pat down. Add the potatoes so they fit snugly on top of the salt.
  4. Cover the potatoes with the remaining salt mixture.
  5. Bake in the air fryer at 175 degrees C for 45 minutes.
  6. Once cooked, use a rolling pin to crack the salt crust, and carefully remove the hot potatoes.
  7. Serve the potatoes with butter (or a vegan-friendly alternative) or toss them in our piquant dressing below for a real treat.


  1. While the potatoes cook, add the diced onions to the white wine vinegar and set aside to pickle.
  2. Once the potatoes are cooked and removed from the crust, whisk in the rest of the ingredients, except for the parsley.
  3. Toss the warm potatoes in the dressing, spoon into a serving dish and finish with fresh parsley.
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Category: Sides
  • Method: Bake
  • Cuisine: German-inspired


  • Serving Size: 1
  • Calories: 369.86kcal
  • Sugar: 2.82g
  • Sodium: 1629.34mg
  • Fat: 8.58g
  • Saturated Fat: 1.13g
  • Unsaturated Fat: 6.73g
  • Trans Fat: 0g
  • Carbohydrates: 61.06g
  • Fiber: 3.79g
  • Protein: 10.01g
  • Cholesterol: 0.29mg
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