Who doesn’t love a good Sunday roast?
And, one of the best parts of a roast dinner is the roast potatoes.
Crispy, golden deliciousness in every mouthful!
However, if your spuds don’t come out perfect every time then this is the cooking hack for you.
The special method is used by Dan Kluger in his cook book “Chasing Flavour: Techniques and Recipes to Cook Fearlessly.”
In Dan’s Crispy Salt and Pepper Potatoes recipe he doesn’t mess around with boiling, chopping or heating up oil.
What's your favourite cooking hack? Tell us in the comments section…
All you need to create the tasty dish is some baby or new potatoes – those are the tiny ones.
Plus, egg whites and seasoning.
We know, sounds weird, right?
Well, to make your spuds you’ll need to whip your egg whites and toss your potatoes in the mixture.
Then season your potatoes with salt, pepper and whatever else you fancy before roasting them in the oven for 20 minutes.
We prefer to add rosemary, thyme and parsley.
Or, try adding a special roast potato seasoning mix with polenta which will take your potatoes to the next level.
The egg white adds an extra layer of crispiness to the potato skins and also helps to stick the seasoning to the spuds.
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Dan wrote: “The egg whites help to create an herby, salt-and-pepper coating on the potatoes.
“As they roast, the water evaporates from the egg whites and you’re left with a certain crispness.”
To get maximum crunch, you need to use the smallest potatoes you can find.
If your only option is a larger potato then just chop it into smaller pieces and proceed from there.
Dan added: “you’ll still get the amazing flavour from the herby coating, but you won’t get the same crispy popping effect.”
Perfect, tasty roasties in 20 minutes…what could be better?
We can’t wait to add this recipe to our repertoire!
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