Description
This Ultra-Crispy Roast Potatoes recipe delivers perfectly golden, crunchy potatoes with a tender interior. Using a technique of parboiling in salted vinegar water and roasting in duck fat at a high temperature, these roast potatoes are enhanced with fresh thyme and seasoning for a flavorful and irresistibly crispy side dish.
Ingredients
Scale
Potatoes
- 4 1/2 pounds (2kg) russet potatoes, rinsed, peeled if desired, and cut into 2-inch chunks
- Kosher salt, as needed
- 1 tablespoon (15ml) white vinegar
Roasting
- 1/4 cup (60ml) duck fat
- Freshly ground black pepper, to taste
- 12 sprigs thyme
Instructions
- Preheat Oven and Prepare Potatoes: Adjust your oven racks to the lower and upper positions and preheat the oven to 500°F (260°C). Rinse and peel the potatoes if desired, then cut them into 2-inch chunks.
- Parboil Potatoes: Place the potato chunks into a large saucepan and cover with cold water by about 1 inch. Add 2 tablespoons (28g) of kosher salt and 1 tablespoon (15ml) white vinegar. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until their exteriors are tender but still hold shape, about 5 minutes. You should feel slight resistance when poking them with a paring knife or cake tester. Drain the potatoes and transfer them to a large bowl.
- Roughen Potato Surfaces and Season: Add 1/4 cup (60ml) of duck fat to the bowl with the hot potatoes. Season with freshly ground black pepper and more salt to taste. Using a large metal spoon, toss the potatoes vigorously, roughly bashing and scratching their surfaces to create nooks and crannies that will make them extra crispy. Ensure the potatoes are evenly coated with the duck fat mixture.
- Arrange Potatoes for Roasting: Divide the potatoes evenly between two heavy rimmed baking sheets in a single layer. Spread 12 sprigs of fresh thyme evenly over the potatoes for added aroma and flavor.
- Roast Potatoes: Place the baking sheets in the preheated oven. Roast for approximately 20 minutes, swapping the trays between top and bottom racks and rotating them halfway through for even cooking. Use a thin metal spatula to carefully flip each potato to expose the other side, then continue roasting for an additional 15 to 20 minutes until golden brown and crisp all over.
- Finish and Serve: Discard the thyme sprigs. Serve the potatoes immediately while hot, crispy, and flavorful.
Notes
- Parboiling the potatoes in salted vinegar water helps to firm their exterior while allowing the inside to stay tender.
- Roughing up the potatoes by tossing them with a metal spoon creates crispy, crunchy edges and texture.
- Using duck fat enhances flavor and crispiness compared to other fats or oils.
- Swapping oven racks and rotating trays ensures even browning and a perfectly crispy crust.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 246 kcal
- Sugar: 2 g
- Sodium: 343 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 5 mg
