Chef Dan Kluger uses new or baby potatoes to avoid time spent chopping and boiling the spuds before coating them in whipped egg whites to ensure they go crispy after just 20 minutes in the ovenChef Dan Kluger uses new or baby potatoes to avoid time spent chopping and boiling the spuds before coating them in whipped egg whites to ensure they go crispy after just 20 minutes in the oven