Ultra-Crispy Roast Potatoes
Duck fat, thyme, and a hot oven turn russet chunks into deeply browned roast potatoes with tender centers and crackly edges.
Prep 20 min · Cook 1 hr · Total 1 hr 20 min · Makes 8 servings
Ingredients
- 4 1/2 pounds russet potatoes, rinsed, peeled if desired, and cut into 2-inch chunks
- Kosher salt
- 1 tablespoon white vinegar
- 1/4 cup duck fat
- Freshly ground black pepper
- 12 sprigs thyme
Directions
- Set one oven rack in the lower position and one in the upper position, then heat the oven to 500°F (260°C). Put the potatoes in a large saucepot and add enough cold water to sit 1 inch above them. Add 2 tablespoons (28g) salt and the vinegar. Over high heat, bring the pot to a boil, then lower it to a simmer and cook until the outsides are tender, about 5 minutes. If you test one with a paring knife or cake tester, it should still push back a little.
- Drain the potatoes, then tip them into a large bowl. Add the fat. Add pepper and any extra salt you want, then use a large metal spoon to toss until the outsides are lightly banged up and coated with a thin starchy layer of potato and fat. Split the potatoes equally onto 2 heavy rimmed baking sheets. Scatter the thyme sprigs over the potatoes.
- Slide the baking sheets into the oven and roast until the bottoms are crisp and golden, about 20 minutes total; halfway through, trade the pans between racks and rotate each one once. Use a thin metal spatula to turn the potatoes over, then roast for another 15 to 20 minutes, until the other side turns golden brown. Remove the thyme sprigs and toss them, then serve.