Author Notes: Homemade celery salt-crusted baked potatoes—simple things made special with a little extra care. —Amee
Food52 Review: I couldn't agree more with Amee’s assertion that simple things are made better with a little extra care. She’s nailed that concept here by quickly roasting celery leaves for a homemade celery salt that tastes way more of celery than any commercial brand I’ve sampled. I used a hot oven (450° F) to get a highly flavored, perfectly baked—crisp on the outside, fluffy on the inside—potato. Using them for Buffalo chicken stuffed potato skins wouldn’t be a bad idea either. —cheese1227
Leaves from one bunch of celery
Equal amount of salt to celery, judging by eye
(1/2-pound) baking potatoes
- Heat oven to 200 to 220° C (about 400 to 425° F).
- 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.
- Remove from heat and cool completely. Scrunch up the leaves, using your fingers discard any that aren't crispy.
- Measure out an equal amount of salt to celery, judging by eye. Put in a jar and stir to mix evenly.
- 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.