Crispy Salt and Pepper Potatoes

Ingredients for Crispy Salt and Pepper Potatoes

• 2 large egg whites

• 450g new potatoes (about 1 inch in diameter)

• 2 teaspoons kosher salt

• 3/4 teaspoons finely ground black pepper

• 1 teaspoon finely chopped rosemary

• 1 teaspoon finely chopped thyme

• 1 teaspoon finely chopped parsley

Preheat oven to 204°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.