Secret ingredients for crispiest roast potatoes ever – from egg whites to soup

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While summer may be on its way, you wouldn’t know it by the cold weather outside.

We’re not quite ready for summer salads yet, though, so the roast dinner still reigns supreme.

And, there’s one dish within the traditional roast that is pretty much everyone’s favourite side – roast potatoes.

The golden spuds, crunchy on the outside and fluffy within, are prefect with gravy, but they’re also adaptable enough to be added to lighter meals as the weather (hopefully) warms up.

Roasties with cooked ham and salad or added to wilted spinach with garlic on the side of some fish are both great summer meals.

But, do you struggle to get your potatoes as crunchy, crispy and flavourful as you’d prefer? These three secret ingredients could be just the hack you’re looking for to get perfect spuds every time.

1. Egg whites

This special method is used by Dan Kluger in his cook book “Chasing Flavour: Techniques and Recipes to Cook Fearlessly .”

In Dan’s Crispy Salt and Pepper Potatoes recipe he doesn’t mess around with boiling, chopping or heating up oil.

All you need to create the tasty dish is some baby or new potatoes – those are the tiny ones.

Plus, egg whites and seasoning.

To make your spuds you’ll need to whip your egg whites and toss your potatoes in the mixture.

Then season your potatoes with salt, pepper and whatever else you fancy before roasting them in the oven for 20 minutes.

We prefer to add rosemary, thyme and parsley.

Or, try adding a specialroast potato seasoning mixwith polenta which will take your potatoes to the next level.

Dan wrote: “The egg whites help to create an herby, salt-and-pepper coating on the potatoes.

“As they roast, the water evaporates from the egg whites and you’re left with a certain crispness.”

2. Beef dripping and a frying pan

Sam Richards, from Bournemouth, Dorset, regularly posts his delicious recipes on Instagram,@sams_scranz, and he uses dripping for his spuds.

Sam explained: “Parboil chopped Maris Pipers in a salted sauce pan for 5-7 mins (I cut the potatoes smaller than I usually would for a roast as I was going for smaller bites).

“Drain and fluff in the colander by shaking vigorously."

He continued: “Apply to a preheated baking tray with beef dripping, crushed garlic and rosemary (the beef dripping should be sizzling when applying the potatoes).”

“Once potatoes are on tray, apply; salt, pepper, onion and garlic powered to them.

“In oven on a high heat for around 50 minutes, turning regularly.

“When they look very close to the desired golden brown colour, finish them off in a frying pan with a little oil or butter on a medium high heat for 4-7 minutes.”

3. Dry soup mix

One of our favourite tips comes from an Australian mum who nailed the roast dinner side dish using just three ingredients.

Vicki posted her secret trick on a Mums Who Clean post – and fellow parents went wild for the simple recipe.

Vicki wrote: “When doing roast spuds, peel, cut and place in baking dish.

“Get French Onion dry soup mix and sprinkle over top of spuds.

“Then sprinkle your oil over that and bake.

“It’s the only way I do roast spuds now.”

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The mum called her recipe her “best food hack” and gushed: “It’s the bomb – my mum taught me!”

Vicki used a packet of Continental French Onion Slimmer Soup from Woolworth’s.

But, it’s just as effective to use the Knorr Onion Soup Mix, which is more readily available in the UK and costs just 85p.

Meanwhile, a foodie shared his drool-worthy recipe for drool-worthy steak Birria tacos.

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