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Crispy Salt and Pepper Potatoes ~ 4 servings

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 different technique.
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 young “new” potatoes, which have a thin skin that crisps up easily. If you can’t find new potatoes, grab the smallest fingerlings or baby russets you can find.

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
3/4 teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

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, 15 to 20 minutes (depending on the size of the potatoes).
Transfer to a bowl and serve.


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