Salted Potatoes

Salted Potatoes

Published on December 5, 2013 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

Salted Potatoes anyone?

We hardly ever eat potatoes but…
Take a few Potatoes, like russets but we have done it with reds and golds too and liked them all.

So why is this different you might ask…well OK since you asked nicely… It seems to make the insides smoother and keeps moisture in. The skin is not soggy or super hard either. You can actually eat it just fine. When you wrap in foil and bake you are actually steaming not baking. Ah ha, you didn’t know that did you. But now you are thinking “he is right that would be steaming”, aren’t you… When you just put potatoes bare ass naked in the oven, or on the grill the skins get very hard don’t they. So now you know another way of baking them.

There you go…

If you try it let us know what you think. You can substitute Olive oil for the egg white and it works OK, but it doesn’t hold as much salt. This method turns out a mighty fine truly baked spud.

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Ingredients

  • 1 egg white, beat a little
  • Salt – Coarse Kosher or Sea Salt is what we use

Instructions

  1. Wash potatoes and get them very dry.
  2. Brush on / coat with egg white and roll in salt letting them get as much as they can on them.
  3. Bake as you normally would. I like them on the grill a lot.
  4. You can either serve them just like that or, what we usually do, is crack off most of the salt before serving. That is it.

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