Potato Cubes with Crispy Bacon and Herb Gremolata

• 650 g (1 lb 6 oz) small baking potatoes, peeled and cut into 1cm (½ in) cubes

Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until the potatoes are almost but not quite cooked. Drain in a colander and cool slightly.

Mix together the herbs, lemon zest and breadcrumbs and season with salt and pepper. Season the potatoes, then dip them in the beaten egg whites and coat in the herb crumbs.<