Ultra-Crispy Roast Potatoes

By rrxing

Ingredients

• 4 1/2 pounds russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
• 1 tablespoon white vinegar
• Kosher salt
• 1/4 cup duck fat (see note)
• Freshly ground black pepper
• 12 sprigs thyme

Preparation

Step 1

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.