Golden and crunchy on the outside with a soft, fluffy center, these EXTRA-CRISPY ROAST POTATOES are the perfect complement to any roast dinner. Ideal for wowing your guests with the ultimate roast potato experience.
Ingredients:
4 1/2 pounds russet potatoes, rinsed, peeled if preferred, and cut into 2-inch pieces
1 tablespoon white vinegar
Kosher salt
1/4 cup duck fat (alternatively, turkey or chicken fat)
Freshly ground black pepper
12 sprigs thyme
Directions:
Step 1: Preheat your oven to 500°F, positioning the racks on the lower and upper levels.
Step 1: In a large saucepot, place the potato chunks and cover them with cold water, ensuring the water level is about 1 inch above the potatoes.
Step 2: Stir in 2 tablespoons of salt and the vinegar, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 5 minutes, until their exteriors are tender but still offer slight resistance when pierced with a paring knife.
Step 3: Drain the potatoes and transfer them to a large mixing bowl. Add the fat and season with freshly ground black pepper and additional salt to taste.
Step 4: Toss the potatoes vigorously with a large metal spoon until their exteriors are slightly mashed and coated with a thin layer of a potato and fat mixture.
Step 5: Divide the potatoes evenly between two heavy-duty, rimmed baking sheets. Scatter the thyme sprigs over the top.
Step 6: Place the baking sheets in the oven and roast until the bottoms of the potatoes are crispy and golden brown, about 20 minutes, swapping the trays’ positions halfway through.
Step 7: Using a thin metal spatula, flip the potatoes over and continue roasting for an additional 15 to 20 minutes until the second side is golden brown.
Discard the thyme sprigs and serve immediately.