1.5 lb (700 g) petite gold potatoes, or another small waxy potato
4-5 cups (2 to 2 1/2 lbs) kosher salt (use a cheaper one, not Diamond Crystal, just for this)
3-4 egg whites OR 1/2 cup water OR 1/2 cup aquafaba, plus more as needed
Fresh herbs
Directions
Combine the salt, herbs, and egg whites (or water or aquafaba). Mix until it reaches the texture of wet sand, adding more liquid if necessary.
Heat the oven to 400°F (205°C).
Evenly spread 1/3 of the salt mixture on a skillet, cake pan, or baking sheet and pat it down.
Place the potatoes over the salt, then cover with the remaining 2/3, tightly packing the salt over all the potatoes.
Bake for 1 hour, or until the salt looks light brown and is hard to the touch.
Knock the salt off the potatoes with a meat pounder, rolling pin, or other tool.
Serve right away.
Serves 2. The butteriest, creamiest potatoes – the salt shell traps in all the moisture. Reuse the salt for the same purpose for up to a week (if using egg white), rehydrating as needed; after that use it as a pot scrub or pie weight. One of our favorites. From Carolina Gelen on Instagram.
