Ultra-Crispy Roast Potatoes..one of my favorite side dishes. Microwave quartered potatoes for 10 minutes. Drain water. Drizzle a fair amount of olive oil over the …
- 4 1/2 pounds russet potatoes rinsed, peeled if desired, and cut into 2-inch chunks
- 1 tablespoon white vinegar
- Kosher salt
- 1/4 cup duck fat, turkey or chicken fat can be substituted
- Freshly ground black pepper
- 12 sprigs thyme
- Adjust oven racks to lower and upper position and preheat oven to 500°F.
- Place potatoes in a large saucepot and cover with cold water by 1-inch.
- Add 2 tablespoons salt and vinegar.
- Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender about 5 minutes.
- Potatoes should show a slight resistance when poked with a paring knife or a cake tester.
- Drain potatoes and transfer to a large bowl.
- Add fat to bowl with potatoes.
- Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste.
- Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
- Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once halfway through roasting.
- Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.
- Discard thyme sprigs, and serve