If you’re in a rush to serve up your Sunday roast, this quick and easy roast potato hack could be just what you need.
Every self-proclaimed roast dinner expert has their own ‘secret’ tip for achieving the perfect crispy roast potatoes. Some swear by a lengthy three-hour stint in the oven, others add unusual ingredients like Marmite, or perform the ‘seven-minute shuffle’.
However, one chef has shared his simple technique that promises delicious roasties in just 20 minutes. This time-saving method comes courtesy of Dan Kluger’s cookbook Chasing Flavour: Techniques and Recipes to Cook Fearlessly, and it might just revolutionise your roast dinners.
His recipe for crispy salt and pepper potatoes skips the usual steps of boiling, chopping, and heating oil, instead using eggs to create the perfect crispy finish. Dan opts for smaller baby or new potatoes, saving time on cutting them down to size. He then whisks egg whites “until no liquid remains” and uses this to coat the whole potatoes.
Once they’re fully covered, he seasons them with salt and pepper (though you can add any other seasonings you fancy) and pops them in the oven for a mere 20 minutes at 200C.
The chef has revealed a game-changing tip for achieving that much-desired crackling-crispy skin on your roast potatoes. He explained: “The trick for getting a crackling-crispy skin on the potatoes is egg whites.”
He elaborated on the method, saying: “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.”
For the best results, he recommends using small, young ‘new’ potatoes due to their thin skin that crisps up beautifully. However, if those aren’t available, he suggests opting for the smallest fingerlings or baby russets you can find, and just tweak the cooking time as needed.
So there you have it, crispy roast potatoes in just 20 minutes.
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