Cut potatoes into quarters; place in a medium saucepan with water to cover. Bring to a boil, and cook 10 minutes. Drain and cool; set aside.
Combine flour, salt, pepper, 1 tablespoon oil, and water, and set aside.
Beat egg white (at room temperature) until stiff but not dry; gently fold into flour mixture. Add potatoes, a few at a time, stirring gently to coat well. Drop each coated potato quarter into deep hot oil (375°). Fry until golden, turning once. Drain on paper towels. Serve immediately.