Crispy Salt and Pepper Potatoes

These potatoes are like little starch balloons that pop when you bite into them. It’s a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snacky starter.

The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. 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.

Editor's note: The cooking time will depend entirely on the size of your potatoes; many cooks have found that their potatoes took 20 minutes or more.