Salt-baked Potatoes with Herby Creme Fraîche


  • No potatoes? Use any root veg you like, such as beetroots, carrots, parsnips or celeriac. 
  • No egg whites? Use 3-4 tablespoons of aquafaba instead. 
  • No creme fraîche? Try with yoghurt or vegan yoghurt. 

Prep time: 20 minutes

Cook time: 60 minutes

Total time: 80 minutes

Servings: 3


500 g Potatoes (about 4 medium potatoes )

260 g Plain flour

90 g Fine salt

2 Egg whites / Aquafaba

100 ml Cold water

For the dip:

200 g Creme fraiche / vegan creme fraiche

2 tbsp Lemon juice

10 g Parsley

10 g Mint

Salt & pepper


  1. Preheat the oven to 180 C/160 fan/gas mark 4. Mix the flour and salt in a large bowl, then add the egg whites and cold water and mix with a fork to form a dough. Knead the dough in the bowl for a minute and form a smooth ball. Wrap in a clean tea towel and set aside for 5 minutes.
  2. To make the dip, combine all the ingredients in a bowl. Set aside.
  3. Cut the dough into the same number of pieces as you have potatoes( i.e. if you have 4 potatoes, cut the dough in 4). Flatten each piece of dough and put a potato on top. Using your hands, wrap the dough around each potato and press the edges together to seal.
  4. Place the potatoes in a baking dish, and roast for 1 hour, until the dough is hard and golden. The potatoes inside should be tender.
  5. Slice open the salt crust to reveal the cooked potatoes and put the crust in the compost. Serve the potatoes in the crust with the herby creme fraîche. Enjoy!
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How to store

Store in an airtight container in the fridge for up to 3 days.


Mash into a puree or serve the leftovers stir fry or salad recipes. 

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