Salt Baked Potatoes

Ingredients

• 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.