Salt Crusted Baby Potatoes

“You do not eat the salt in this recipe. It is the "vessel" used to cover them and create a tasty browned skin and a creamy interior. The garlic cloves are wonderful smashed onto the potatoes before popping them in you mouth. If you are using a larger casserole dish increase the egg whites by one for each additional cup of salt needed to cover potatoes. This is a really great technique that works well with onions too with a little adjustment to cooking time. These are from the internet.”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 400.
  2. Wash the potatoes well.
  3. Pat them completely dry with a clean towel or your potatoes with steam and not bake up properly.
  4. Cut a few of them in half (if you like or if they are larger) and place cut side down in an oven-proof baking dish or casserole. Where the potatoes touch the dish they will get nice and brown and crusty.
  5. One layer of potatoes works best.
  6. Place the garlic cloves throughout.
  7. Get your salt mixture ready by mixing the egg whites with the three cups of salt (read intro if you are using a larger dish -it will help you scale).
  8. The salt mixture should be nice and moist. Now pour the salt right over the potatoes and pack it in a bit, and smooth over the top.
  9. The potatoes should be just covered.
  10. Place the potatoes in the hot oven and remove in an hour.
  11. Allow them rest for a few minutes or until you are ready to serve.
  12. Break through and crack open the crust at the table with a metal spoon or spatula.
  13. Dust off the potatoes, open them up with a squeeze, and smear with a bit of the garlic.
  14. Pop them into your mouth one at a time.

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