To get the crispiest roasted potatoes, all you need are egg whites.
Roasting potatoes seems simple, but they become soft and soggy if they are piled up on the tray, if they are cut into different sizes, or if the seasonings slip into the oil.
Achieving perfectly crispy roasted potatoes might seem like an impossible dream, but it's not. The most important ingredient, after the potatoes themselves, is something you probably already have in your fridge: egg whites.
Renowned restaurateur and chef Dan Kluger argues that coating small potatoes with egg white before seasoning and roasting them is the best technique. According to Epicurious, he describes it in his cookbook, "Chasing Flavor: Techniques and Recipes to Cook Fearlessly." He recommends tiny new potatoes with the thinnest skin possible so they cook and become crispy quickly.
Egg whites help the skin become crispy because the seasonings adhere to the potato, enhancing its texture and flavor. Simply whisk them by hand, with an electric mixer, or with a stand mixer until frothy.
Coat the potatoes with the beaten egg whites, drain off any excess, and season. Place them on a baking sheet and roast until crispy.
Take the potatoes out of the oven when they're ready, about 20 minutes if they're very small and have thin skin. It's best not to overcrowd them, as they'll steam instead of roast, and to cut them into even sizes so that some don't burn before others are cooked.
From salt and pepper to cumin or fennel, almost any seasoning works. This technique requires no sophisticated equipment or advanced experience, and it makes use of egg whites that would otherwise end up in scrambled eggs. For dipping, homemade aioli makes good use of the yolks, and the juices from a roast chicken also work. Such a crispy potato pairs well with almost any side dish.
