Prepare the salt crust

• Mix the coarse salt with the fresh herbs in a bowl.
• Stir in the egg white until the salt holds together like damp sand.

Pack the potatoes

• Spread a layer of the salt mixture in the baking dish.
• Nestle the potatoes in and cover them completely with the remaining salt, pressing it tight around them.

Bake

• Bake until the crust is hard and the potatoes are completely tender.

Crack and serve

• Crack the salt crust open at the table and lift out the potatoes.
• Brush off any salt and serve immediately.