Crispy new potato peels

Wash the potatoes thoroughly, scrubbing them with a small brush. Dry them and remove the peel, leaving a bit of potato attached. To prepare the batter, sift the flour and baking powder into a bowl. Gradually add the egg whites, then enough water to obtain a creamy, smooth mixture, stirring well. Let it rest for half an hour, then season with salt. Heat plenty of frying oil in a pan and dip the potato peels into the batter; drain them and, a few at a time, fry them for about 5 minutes or until they are evenly golden brown.
Drain them, place them on a sheet of paper towel, and serve hot on a platter.