From: Chef David Walzog, Country Club Restaurant, Wynn Resort, Las Vegas. Yield: 2-4 servings. 1 30-count size Idaho Potato as needed, herbs as needed, coarse sea salt Preheat oven to 350°F. Bake the potato for roughly 1 hour and 45 minutes. Remove potato from oven. Herb-crust it and bury it in salt. Put it back in the oven for another 8-10 minutes. Crack open the sea salt crust and remove the top; set aside. Blossom the potato and serve with crust top on the side for a dramatic ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.