Every self-proclaimed master of the Sunday lunch will give you different ‘secret’ tip guaranteed to result in perfectly crispy roast potatoes.
Whether it’s setting aside three hours in the oven to achieve optimum results, adding bizarre ingredients like Marmite, or doing the ‘ seven minute shuffle ‘, every home cook has their own way of doing things.
But one chef who has revealed his technique likes to keep things simple – and the best part is he says the potatoes are ready to eat in just 20 minutes.
The convenient method is explained in Dan Kluger’s cookbook ‘Chasing Flavour: Techniques and Recipes to Cook Fearlessly’ and it might change the way you cook roast dinners for good.
The instructions for crispy salt and pepper potatoes involves no boiling, chopping or heating up oil, and instead uses eggs to achieve crispy potato perfection.
Dan uses smaller baby or new potatoes for the dish so he wastes no time cutting the spuds to size. He then whips egg whites in a bowl “until no liquid remains” and uses the mixture to coat the potatoes, which remain whole.
Once they are all completely covered, he seasons the potatoes with salt, pepper and anything else you fancy, and puts them in the oven for just 20 minutes on 200C.
The chef said the time needed in the oven may be slightly longer if you use larger potatoes, saying: “The trick for getting a crackling-crispy skin on the potatoes is egg whites.
“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.”
And that’s it – crispy roast potatoes in 20 minutes. Would you be willing to give it a try?