1 hr 20 mins
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.
My Private Note
Units: US | Metric
- 1Preheat the oven to 400.
- 2Wash the potatoes well.
- 3Pat them completely dry with a clean towel or your potatoes with steam and not bake up properly.
- 4Cut 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.
- 5One layer of potatoes works best.
- 6Place the garlic cloves throughout.
- 7Get 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).
- 8The 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.
- 9The potatoes should be just covered.
- 10Place the potatoes in the hot oven and remove in an hour.
- 11Allow them rest for a few minutes or until you are ready to serve.
- 12Break through and crack open the crust at the table with a metal spoon or spatula.
- 13Dust off the potatoes, open them up with a squeeze, and smear with a bit of the garlic.
- 14Pop them into your mouth one at a time.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Salt Crusted Baby Potatoes
Serving Size: 1 (335 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 203.1
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 84937.1 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 4.4 g
- Sugars 2.7 g
- Protein 7.8 g