Active Time
5 min
Total Time
1 hr
Ingredients
Makes 4 servings4 (1/2-pound) russet (baking) potatoes
1 egg white, lightly beaten
1/2 cup kosher salt
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
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.
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