Homemade Celery Salt-Crusted Baked Potatoes

1. 1

   Heat oven to 200 to 220u00b0 C (about 400 to 425u00b0 F).

2. 2

   Pick the leaves from each celery stalk, hunt out the little leaves from down the centre also. Leave the stems aside for your usual recipes calling for celery. Put in a single layer on a baking sheet, then toast them in a hot oven for about 5 minutes. Bake until they have dehydrated and gone nice and crispy, but take them out before they have browned. This won't take long so do keep an eye.

3. 3

   Remove from heat and cool completely. Scrunch up the leaves, using your fingers discard any that aren't crispy.

4. 4

   Measure out an equal amount of salt to celery, judging by eye. Put in a jar and stir to mix evenly.

5. 5

   Wash and dry potatoes, leave skin on. Prick potatoes all over with a fork. Lightly beat the egg white with a couple of spoons of water in a bowl. Pour your celery salt into another bowl. Roll potato in egg white, then in salt, coating the potato fully. Place on a baking sheet and transfer onto the centre rack in an oven. Bake for approximately 1-2 hrs depending on size. You should be able to pierce your potato all the way through with a knife when done. It should be soft with a crispy skin.

* Per serving · 4 servings · Values may vary.

No additional tips available.