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Old 03-10-2006, 11:22 PM   #1
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Question Salt crust on baked potatoes

I have been trying to find out how to make baked potatoes that have a salt crust on the skin. Does anyone know how it's done?

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Old 03-10-2006, 11:24 PM   #2
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Preheat oven to 425 degrees F. Beat an egg white in a shallow bowl. Put sea salt or kosher salt in another shallow bowl or plate. Wash and dry 4 russet/baking potatoes. Prick all over with a fork. Roll in beaten egg white and then in salt until well-coated. Bake on the rack in the middle of the oven for 1 hour. Serve with butter and/or sour cream, and freshly ground black pepper to taste…. or any other topping you’d like.
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Old 03-10-2006, 11:29 PM   #3
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I tried the oil and kosher salt but after wrapping in foil and cooking, the salt had melted and left a stickey mess rather than the little chunks.
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Old 03-10-2006, 11:31 PM   #4
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Hence why I changed my post :P. Re-read. No oil involved. I had to give it some thought (and then gank actual instructions)

Basically what you need to get a salt crust on a potato is a glue. Oil isn't really "glue-like"...proteins, however, make great glues...and nothing has more protein in liquid form than an egg.
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Old 03-10-2006, 11:35 PM   #5
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Thanks, I'll give it a try.
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Old 03-10-2006, 11:54 PM   #6
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Here's the way I've done it for years. Prick the potato all over with a fork. Brush the spud with either melted butter, or bacon grease (I prefer the bacon grease). Sprinkle the tater with salt and freshly-ground black pepper. Bake as you normally do.
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