Lightly whisked egg whites help bring an extra crunch to these crispy roast potatoes.
Best potatoes for roasting
This dish works best with young potatoes, but whatever variety you use will be delicious. Opening the oven door will let out steam, which will help the potatoes become extra crispy.
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced).
Cook potatoes in a large saucepan of salted boiling water for 20 minutes or until tender. Drain, then cool.
Place oil, egg whites, rosemary, thyme, the salt and pepper in a large bowl; whisk for 2 minutes or until thickened and foamy.
Using your hands, lightly crush the potatoes, then add to egg white mixture; toss to coat.
Place potatoes on a large baking-paper-lined oven tray. Roast for 25 minutes, opening the oven door halfway through cooking (see tip above), or until potatoes are golden and crispy.
Serve potatoes topped with sour cream and chives; season with extra pepper.
Not suitable to freeze.
Instead of rosemary and thyme, you could use other woody herbs such as sage, oregano or marjoram.
Test Kitchen tip
Serve with …
Topped with tangy sour cream and fresh chives, these crispy roast potatoes will feed eight very happy guests. Try serving these smashed roast potatoes alongside a barbecued leg of lamb and vibrant broccolini and beans.
