- Princess Diana preferred her roast potatoes made with egg whites instead of oil.
- Chef Darren McGrady’s method uses whipped egg whites and paprika for crisp, golden potatoes.
- Diana’s favorite meals included stuffed bell peppers and crepe soufflé for dessert.
For the past few years, chef Darren McGrady has been sharing a behind-the-scenes look into his 15-year career as cook to the British royal family—including a peek at Princess Diana’s usual noshing habits and favorite meals. In fact, as McGrady recently shared, it was her preference for avoiding most fats that led McGrady to another way of making roast potatoes.
While McGrady didn’t spell out an exact recipe for his innovative take on the classic dish, he does share what his secret ingredient was: egg whites. Rather than toss the potatoes with oil and seasonings, McGrady would toss them with egg whites and a big dash of paprika for color and spice.
To try the low-fat twist at home, you can use a recipe like our tasty Crispy Oven-Roasted Potatoes as a guide and substitute in some egg whites. You’ll want to begin by whipping your egg whites until they’re all foamy rather than liquid, which will make the coating process easier. Slice 1.5 pounds of small Yukon Gold potatoes in half and toss them in the egg white mixture along with McGrady’s recommended paprika, plus salt, pepper and your favorite herbs. If you have time, transfer the potatoes into a strainer to allow any excess egg white to drain off. This extra step helps the egg whites adhere to the skins better and also helps prevent steaming.
Then it’s time to roast. We recommend preheating the oven to 425 degrees F. Spread the potatoes evenly across the pan and roast for about 15 minutes, or until the potatoes are tender and beginning to brown.
McGrady also noted that he often served the potatoes to the princess alongside skinless, roasted chicken, but that her sons, William and Harry, preferred the traditional preparation of roasted potatoes tossed in oil. (We love our Crispy English Roasted Potatoes for a classic side dish.) While using egg whites is a simple, low-fat twist on the classic preparation, it’s worth noting that using oil on your potatoes can also be a healthy choice. Whether you opt for olive oil, canola or avocado, using whatever oil you keep in the pantry can be a great way to get those signature crisp edges and even add a few health benefits to your plate.
We can only imagine what an honor it must have been to cook for Princess Diana and spend time with her in the royal kitchens. Lucky for us, McGrady also shares his experience meeting her for the first time, as well as what foods she ate regularly and what she was really like behind closed doors.
“I remember the first time I met Princess Diana,” McGrady says in the video. “I was at Balmoral Castle, and I was working in the pasty kitchen… helping make some apple pies. I looked up and right behind [the pastry chef] was Princess Diana. I just stood there. I think hello and goodbye is all I remember saying.”
As for the meal that McGrady says she requested the most: stuffed bell peppers. A simple dish for a princess, perhaps, but it’s one that McGrady makes look absolutely mouthwatering, especially when he serves over a smoked tomato pepper sauce. McGrady also recalls days when Diana might pop down to the kitchen to ask a question and grab a cup of coffee. Seeing that McGrady was busy, she’d offer to make a mug for them both. “There was Princess Diana making me a coffee,” remembers McGrady with a smile.
To enjoy these roasted potatoes the way the princess would have, try serving them alongside an equally crispy roasted chicken, then finish off the meal with a fluffy crepe soufflé—her favorite dessert, according to McGrady.
