Salt-Baked Potatoes
Ingredients
4 large russet (baking) potatoes
1 egg white, lightly beaten
1/2 cup kosher salt 125 mL
Cooking Difficulty
Put oven rack in middle position and preheat oven to 425°F.
Prick potatoes in several places with a fork. Coat each potato with egg white, then crust potatoes completely in salt. Bake potatoes in a shallow baking pan until tender when pierced with a sharp knife, about 1 hour.
Crack off as much salt as desired from skin before serving.
