Private Idaho

These baked potatoes look as terrific as they taste, as the salt crust yields an especially fluffy potato interior and wonderfully crusted exterior. Serve the potatoes with a generous drizzle of rich olive oil, pat of high-quality butter, or traditional dollop of sour cream.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Private Idaho


  •  4 large baking potatoes, about 1/2 pound each
  •  1 large egg white
  •  1 tablespoon water
  •  1/2 cup any blend Sarah's Sea Salt (we're partial to the Mediterranean and Tuscan blends)


Preheat oven to 400 F. Prick potatoes all over with the tines of a fork. Beat the egg white and water together in a shallow dish until frothy. Place the Sarah's Sea Salt-of-choice in another shallow dish. Roll each potato in the egg white mixture to coat completely and then roll in the salt to coat lightly all over. Arrange the potatoes in a shallow, foil-lined baking pan. Bake the potatoes until tender when pierced with the tip of a small paring knife, about 1 hour. Slit the potatoes open, embellish with favorite toppings, and serve at once. SERVES 4

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