Diary of a Foodie

Salt-Baked Potato

Diary of a Foodie: Season One: Salt and Pepper

January 2007
  • 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 425F.
  • 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.
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