Salt-baked potatoes

Salt-baked potatoes

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(1 ratings)

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 a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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16th Jul, 2013
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!!).
22nd Jun, 2011
Planning to bake the Blueberry soured cream cake for a farewell party, C
30th Jun, 2013
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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