Salt-Baked Potatoes
['4 (1/2-pound) russet (baking) potatoes', '1 egg white, lightly beaten', '1/2 cup kosher salt']
Put oven rack in middle position and preheat oven to 425°F.
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.
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