Crispy roast potatoes | Women's Weekly Food
Lightly whisked egg whites help bring extra crunch to these crispy roast potatoes. Serving 8, this is crowd-pleaser to add to your next party.
Ingredients
- 1.5kg medium size potatoes, skin on
- 1/4 cup (60ml) extra virgin olive oil
- 2 egg whites
- ¼ cup rosemary leaves, chopped
- ¼ cup thyme leaves, chopped
- 2 teaspoons fine salt
- 1 teaspoon freshly ground pepper, plus extra to serve
- 2/3 cup (160g) sour cream
- ½ cup chives, chopped finely
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