"Chef McGrady said, "For her roast potatoes, [I'd] take some potatoes, toss them in egg whites and also a little paprika, and so dry bake them ... no fat in there whatsoever." The combination of the egg whites and the dry heat of the oven would make the skins extra crispy. Those egg whites really are the secret for deliciously crispy potatoes every time."
"If you've ever made meringue cookies, you know just how crunchy egg whites can get in the oven. To use them for roasted potatoes, simply whisk egg whites until foamy, toss in your washed and dried potatoes and seasonings, and bake to shatteringly crispy perfection. The egg whites not only create a crispy coating, but they also help any seasonings stick to the potato skins."
Princess Diana favored low-fat meals prepared without rich sauces, butter, or fat-heavy cooking oils. Royal chef Darren McGrady coated potatoes in egg whites and a little paprika and then dry-baked them to achieve extra-crispy skins without using fat. Egg whites serve as a lean, fat-free adhesive and crisping agent while increasing the protein content of the potatoes. The technique involves whisking egg whites until foamy, tossing them with washed, dried potatoes and seasonings, and baking until shatteringly crispy. These crispy potatoes pair well with skinless chicken breast or stuffed bell peppers, a frequently requested meal.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]