The secret ingredient for the crispiest oven-roasted potatoes

You could say that we’re pretty much constantly searching for the best and most delicious things in the world of food, and as you know, they don’t have to be fancy or posh at all. And even once we think we’ve found or come up with and shared the best tip for something, we’re always open to additions! So recently we came across this tip for the crispiest oven-roasted potatoes ever…

Because I think goose fat was at the top of the list for the best fried potatoes (it also works fantastically for oven-roasted potatoes, by the way), Marmite for the most umami-rich potatoes, and now we have this tip for the crispiest baby potatoes from the oven. And, surprisingly, it isn’t fat!

Dan Kluger is a chef from New York with many awards to his name, who has just released his first cookbook, Chasing Flavor. His tip for the most crispy, crunchy oven-roasted potatoes? Egg whites!

How to make the crispiest oven-roasted potatoes

• Preheat the oven to 180° C.
• Take small potatoes that don’t need to be parboiled; baby potatoes are perfect.
• Scrub them well and pat them dry.
• In a clean, grease-free bowl, whisk two egg whites until frothy and no longer liquid.
• Put the potatoes in the bowl and toss them until they are all coated.
• Then transfer them to a colander.
• Kluger says to throw away the leftover egg whites, but we’d simply make a quick egg-white omelet with them and sprinkle it with furikake. Delicious—a little snack while cooking…
• Now season the potatoes with salt and plenty of pepper and chopped herbs to taste; for example, rosemary, thyme and parsley.
• Place them on a baking sheet lined with parchment paper and roast for about 20 minutes, until the skin starts to split and develops crispy edges.
• Keep an eye on the temperature; your oven may produce a better result at 200° C.
• Done—time to dig in! Serve them with the most delicious homemade aioli, or a quick sriracha mayonnaise.

You can order Dan Kluger’s cookbook Chasing Flavor here.

Also read:

• How to make star chef Joël Robuchon’s ultimate decadent mashed potatoes
• Leftover egg whites or yolks?
• Tips for the most delicious (loaded!) baked sweet potatoes