Ultra-Crispy Roasted Potatoes

By Vegiegail

Ingredients

• 2 1/4 lbs russet or Yukon potatoes, scrubbed and sliced in half
• 1 Tbsp salt
• 1 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1/2 tsp salt
• Freshly ground black pepper
• Fresh or dried herbs: thyme, rosemary, parsley, etc.

Details

Adapted from seriouseats.com

Preparation

Step 1

Place potatoes in a large pot and cover with cold water by 1-inch. Add 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 and cool potatoes in a colander, until they are DRY. Put olive oil in a big bowl with salt, pepper, and potatoes, and toss with a big metal spoon. Preheat oven to 425° and dice fresh herbs (or use dried).

Lay out on a rimmed baking sheet. Drizzle again with olive oil and add sprigs of thyme. Roast for 15 minutes, flip potatoes and then roast for an additional 15 - 20 minutes until they are super crispy.

Optional: add 1/4 cup cornmeal to the bowl when tossing in oil and bake longer at the end (for that version add a bit of extra salt to cornmeal and squeeze fresh lime juice on the finished potatoes). Crispy outsides, remarkably creamy insides. I ended up cooking mine for 40+ minutes because the parboil doesn't do much except make outstanding things to the insides of the potatoes happen with the vinegar.