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That's pretty much the way I make my baked potatoes with one exception. I don't dissolve salt in water - I actually didn't think about that option. For baked potato I use russet taters or sometimes yellow depending on which ones I have on hand.

The recipe I use is one I use is:

1) Wash them and pat them dry.
2) Poke the skin with a fork in a few places.
3) Coat them in olive oil and then with kosher salt or sea salt - any course salt of your desire. The pink Himalayan salt would work too if you prefer that version.
4) Bake at 425° until done.
5) Spit open, season with salt, pepper, butter and chives.

For roasted potatoes I use reds.

1) Wash them and pat them dry.
2) Slice them into 1 inch-ish chunks or 1/2" slices if you prefer slices vs chunks.
3) Toss them into a Ziplock bag with olive oil, salt, pepper, Italian seasoning (oregano, basil, rosemary, thyme). Maybe a little onion and/or garlic power if you want.
4) Shake it around to coat the potato pieces and let it sit for a bit as the taters absorb the seasonings.
6) Spread in a single layer on a baking sheet and bake at 425° until done and crispy outside - use a spatula to flip them around now and again while cooking to crisp them on all sides.

I keep the skins on the taters but others may not. Personal preference

I always leave the skin on roasted taters….

Today I marinated 3 lbs chicken things (DMM) for 3 hours (1 lemon zested, all the lemon juice, 1 tbspn olive oil, 1 tspn pepper, 1 tspn salt, 4 cloves garlic, 2 pinches sugar and 2 cups chicken stock and 1/2 tspn herbs de provenance.

Sliced on onion and 5 large Yukon taters in the food processor, put in a buttered loaf pan then topped with cheesy béchamel sauce and baked at 400° for 40 mins.

French(ish) meat n taters.

You should eat the skin. Vitamins