Potatoes baked in egg white
4 servings
30 minutes
Potatoes baked in egg white is a simple yet elegant recipe that transforms a common vegetable into a crispy treat. Inspired by European cuisine, this cooking method preserves the tenderness of the potato inside while giving it a golden crust outside. The egg white creates a light, airy texture, making the dish less fatty compared to traditional frying methods. Crispy potatoes with a subtle egg aroma pair perfectly with meat and vegetable dishes and can also serve as an independent snack. Preparation requires minimal ingredients but the result impresses with its simplicity and flavor. Suitable for both family dinners and festive tables.
1
Cut the potatoes into thin strips like chips and dry them with a paper towel.
- Potato: 5 piece
2
Beat the whites of 2 eggs lightly. Coat the potato well in the whites.
- Egg white: 2 pieces
3
Preheat the oven to 200 degrees. Place baking paper on the baking tray and lightly brush it with vegetable oil.
4
Place the potatoes in the oven and stir several times for the first 5 minutes to set the protein. Season with salt and pepper and leave until it reaches the desired color.
- Salt: to taste
- Ground black pepper: to taste
5
5 minutes before readiness, raise the temperature to maximum and keep an eye on it. That's all.
