Salt-baked potatoes

Prep: 5 mins Cook: 2 hrs, 30 mins


Serves 8
Give jacket potatoes a new lease of life with this simple side dish, great with a summer roast

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal153
  • fat0g
  • saturates0g
  • carbs34g
  • sugars1g
  • fibre3g
  • protein5g
  • salt3.82g
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  • 2 egg whites, lightly beaten with a fork
  • 4 tbsp sea salt
  • 8 large baking potatoes, each pricked 2-3 times with a fork
  • butter, to serve, if you like



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.

  2. Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.

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Comments (2)

lizleicester's picture

These look gorgeous and taste lovely but do warn your guests that there is a crazy amount of salt on them which they should try and remove before eating or they will develop a fiendish thirst that only dry Normandy cider can quench (see tip!!).

carmelkcotton's picture

Planning to bake the Blueberry soured cream cake for a farewell

Questions (1)

captainllama's picture

I'm interested to know how this differs from standard baked potatoes, particularly if the salt is scraped off before eating. Does it simply make the skin more crispy or is there more to it?

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