I am looking for a new way to do potatoes and I have found that brining potatoes can be an alternative. Also the salt crusted potatoes. I would like any feedback from someone who has done either method. I have read many different variations. Some recipes specifically tell you not to pierce the potatoe before brining but I do not see how the salt brine can get any penetration without piercing. Same with the salt crusted potatoes some say to pierce some say not. Any input appreciated!

Or if one of our resident chefs would have method recipe that would be fantastic!

Osmosis! (At least for the brining process) The potato skin does allow moisture in and out (as is evident by the fact that they dry out). This moisture will move toward higher concentrations of the salt in the brine solution. It will attempt to reach an equilibrium and in doing so, the displaced moisture is replaces with the saltier solution inside the flesh of the spud. The longer you leave it in, the deeper it will penetrate to a point. do an experiment with food color in your brine. You should be able to figure out just how various strengths of brines penetrate to what depths over how much time.