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Salt-Baked Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These salt-baked potatoes are a revelation in texture, offering a contrast between the incredibly crisp, seasoned skin and the light, fluffy interior. By encasing the potatoes in a salt crust, the heat is distributed evenly, effectively steaming the flesh in its own moisture for a superior mouthfeel. This simple technique elevates the humble baking potato into something truly special, making it a reliable favourite for those seeking a more sophisticated side dish.

This vegetarian recipe is an excellent accompaniment to a Sunday roast or a simple midweek meal served with a dollop of soured cream and chives. While the salt crust looks impressive, it is surprisingly easy to achieve at home with just three basic ingredients. These potatoes are a naturally gluten-free and healthy way to enjoy a comforting classic that the whole family will appreciate.

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Ingredients for Salt-Baked Potatoes

  • 4 (1/2-pound) russet (baking) potatoes

  • 1 egg white, lightly beaten

  • 80g kosher salt

How to make Salt-Baked Potatoes

Put oven rack in middle position and preheat oven to 218°C.

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.

Crack off as much salt as desired from skin before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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