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For the Crispiest, Crackliest Roasted Potatoes, You Need Egg Whites

For the Crispiest, Crackliest Roasted Potatoes, You Need Egg Whites

I’ve spent most of my adult life being wary of roasted potato recipes. Instead, what matters is the type of potato and the addition of one special ingredient: Egg whites. “The egg whites help to create an herby, salt-and-pepper coating on the potatoes,” Kluger explained to me on the phone. All you need to do is whip two egg whites, using a whisk, in a bowl until they’re foamy (and there’s no liquid remaining in the bowl). Then put the coated potatoes in a strainer and discard the excess egg whites.

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