Salt-Crusted Potatoes

Salt Crusted Potatoes by The Hungry Housewife

1 1/2 pounds Baby Potatoes
3 cups Kosher Salt
3 egg Whites
1 1/2 Tbsp Rosemary
1/2 Tbsp Thyme
1 Tbsp Whole Peppercorns
6 garlic cloves, peeled
4 Tbsp Butter, melted

Preheat oven to 400.

In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.
In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.
Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.
Bake uncovered for 1 hour.
The salt crust will be very hard. Use and ice pick and a hammer to break through it. Dig out the potatoes and dust off any excess salt.
Toss the potatoes in the melted butter to make them happy!