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Prep 20 mins
Cook 1 hr
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.
- Preheat the oven to 400.
- Wash the potatoes well.
- Pat them completely dry with a clean towel or your potatoes with steam and not bake up properly.
- 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.
- One layer of potatoes works best.
- Place the garlic cloves throughout.
- 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).
- 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.
- The potatoes should be just covered.
- Place the potatoes in the hot oven and remove in an hour.
- Allow them rest for a few minutes or until you are ready to serve.
- Break through and crack open the crust at the table with a metal spoon or spatula.
- Dust off the potatoes, open them up with a squeeze, and smear with a bit of the garlic.
- Pop them into your mouth one at a time.
This recipe has really good points and really bad points, and is worth trying. I used 2 pounds of baby red potatoes and they lined the bottom of a 9x13" baking dish. I ended up needing DOUBLE the salt mixture to completely cover the potatoes. I put a whole head of garlic cloves in there, too, because I love roasted garlic. The smells emanating from the oven were incredibly good - to me! :) My family would have preferred less garlic in the aroma. The drama aspect was awesome when I brought it to the table, with a satisfying first *crack*! But the chiseling that occurred afterward to try to excavate the potatoes and garlic cloves was rough and took a lot of time. Lots of salt stuck to the outsides of the potatoes, making them very salty, unless you brushed all the salt off first. The flavor and texture, though, is well worth revisiting this recipe and trying to find a way to make it work better! :) Thank you for posting!