Let's Review Those Salted Potatoes from My Christmas Menu
This Christmas Eve we wanted a very simple dinner and be sure to not spend too much time in the kitchen.
There were almost 25 people to serve, mostly adults and teens, so quantities needed to be generous. Based on the fun party we had on the 23rd, shopping for this meal didn't start until 8 am on the 24th, and cooking started at 11. We ate at 5:30. Not bad.
One dish that stood out in the menu was the Salt Crusted Baked Potatoes. Baking potatoes would be a "no-labor" proposition, and I could spice up a few toppings. But then I ran across the idea to coat the potatoes in egg white and roll them in Kosher salt, then bake them. I thought it would be a nice touch to add to an ordinary potato. And it was. They were a big hit.
Salted Baked Potatoes
8 medium russet potatoes, scrubbed
2 egg whites
1 cup Kosher salt
--- Preheat oven to 425 degrees
--- Pierce each potato in two or three places with a fork.
--- Spread salt over a foil lined rimmed baking sheet.
--- Roll each potato in the egg white, then in the salt.
You can make the coating as thick or as light as you wish. First time out, try a little of each - heavy and light. If the potatoes are heavily coated, people will tend not be be able to eat the entire skin. But since some salt will crumble off in serving, going too light loses the effect too. Find your preference.
--- Place pan in preheated oven. Check potatoes for doneness after 45 minutes. Larger potatoes, approx. 8oz each, will need an hour total.
Potato Toppings - The Usual Suspects
Green Onion or Chives
Potato Toppings - Change the Pace
Finely Grated Fresh Parmigianno Reggiano
Carmelized Onions and Fennel, with hot pepper flakes and fennel seed
Pancetta Crisps or Strips