Salt crust baked potatoes

This is the first time I have applied this technique to potatoes.  It won't be the last.  The taste and texture of these baby spuds was sublime.  Salty dry exterior, creamy sweet inner.  They looked like little pebbles which gave a neat visual.  The salt crust is just course sea salt mixed with egg white to create a slurry and poured over the potatoes in a small dish and baked (for about 20 minutes in this case, depends on your potatoes).

Pea puree, fish and a spicy Jun Tanaka tomato chutney were the accompaniments here.