Before roasting potatoes, chef Dan Kluger brushes them with egg whites to make the skin crispier and help the seasonings stick — a simple hack that makes texture and flavor pop.

In his cookbook, “Chasing Flavor,” Kluger recommends using tiny new potatoes with the thinnest skin possible, so they cook and

crisp quickly.

Simply whip the egg whites until they're foamy, coat the potatoes with the foamy egg whites, strain the excess whites, and season the potatoes.

Next, throw the spuds on a baking sheet and roast them in an oven for about 20 minutes if they're really small with thin skins, and then have fun with the seasonings.