Looking to add a crispy, herby twist to your dinner? These Crispy Salt and Pepper Potatoes are your answer. They’re super easy to make, but they’ll have everyone at the table thinking you’ve pulled out all the stops. Let’s dive in and get those potatoes roasting!
Ingredients
For the Potatoes
- 2 large egg whites
- 1 pound new potatoes (about 1 inch in diameter)
- 2 teaspoons kosher salt
For the Seasoning
- ¾ teaspoon finely ground black pepper
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 1 teaspoon finely chopped parsley
Instructions
Prepping the Potatoes
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until they’re foamy with no liquid whites left.
- Add the potatoes to the bowl and toss them around until they’re all coated with the egg whites.
- Transfer the potatoes to a strainer or colander to drain any excess egg whites.
Seasoning and Roasting
- Season the potatoes with kosher salt, black pepper, and all those lovely herbs.
- Scatter the potatoes on the prepared baking sheet, making sure they’re not touching each other—give them space to get crispy!
- Roast in the oven for 15 to 20 minutes, or until they’re super crispy and tender when poked with a knife.
Serving
- Transfer the crispy potatoes to a serving bowl and get ready to wow your guests!
Note: These potatoes are best served right out of the oven for maximum crispiness. If you’re making them ahead of time, reheat in the oven to bring back that crunch!
