Diary of a Foodie
Diary of a Foodie: Season One: Salt and Pepper
- 4 (1/2-pound) russet (baking) potatoes
- 1 egg white, lightly beaten
- 1/2 cup kosher salt
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.