These potatoes are like little starch balloons that pop when you bite into them. It’s a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snacky starter.
The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. You want to whip the whites until they’re foamy and no liquid remains in the bowl, then add the potatoes, toss them until well coated, and strain away any excess before adding any seasoning. This technique works best with tiny, young “new” potatoes, which have a thin skin that crisps up easily. If you can’t find truly small new potatoes, grab the smallest fingerlings or baby russets you can find, and adjust the timing accordingly.
Editor's note: The cooking time will depend entirely on the size of your potatoes; many cooks have found that their potatoes took 20 minutes or more.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn’t be any liquid whites in the bowl). Add the potatoes and toss until they’re well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they’re not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
Step 2
Transfer to a bowl and serve.
Recipe notes
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