Lunch: Salt-Baked Potatoes
Ingredients
4 (1/2-pound) russet (baking) potatoes
1 egg white, lightly beaten
1/2 cup kosher salt
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
