Description
Crispy roasted potatoes featuring a traditional method that involves parboiling in vinegar, then roasting in duck fat with fresh thyme, resulting in golden, flavorful, and tender potatoes perfect as a side dish.
Ingredients
Scale
Potatoes
- 4 1/2 pounds (2kg) russet potatoes, rinsed, peeled if desired, and cut into 2-inch chunks
Seasoning & Flavorings
- Kosher salt, as needed
- 1 tablespoon (15ml) white vinegar
- Freshly ground black pepper, to taste
- 12 sprigs thyme
Fat
- 1/4 cup (60ml) duck fat (or olive oil for a vegan option)
Instructions
- Preheat Oven: Adjust the oven racks to the lower and upper positions and preheat your oven to 500°F (260°C) to prepare for roasting the potatoes.
- Parboil Potatoes: Place the potatoes in a large saucepan and cover them with cold water by about 1 inch. Add 2 tablespoons (28g) kosher salt and 1 tablespoon white vinegar to the water. Bring it to a boil over high heat, then reduce the heat to a simmer. Cook for about 5 minutes until the exteriors are tender but still firm enough to hold shape, testing with a paring knife.
- Drain and Toss: Drain the potatoes thoroughly, then transfer them to a large bowl. Add the duck fat (or olive oil) along with freshly ground black pepper and additional kosher salt to taste. Toss gently with a large metal spoon to slightly bash the potatoes’ exteriors and coat them evenly with the fat mixture.
- Prepare for Roasting: Divide the potatoes evenly between two heavy rimmed baking sheets. Spread the 12 sprigs of thyme evenly over the potatoes to infuse flavor during roasting.
- Roast Potatoes: Place the baking sheets in the hot oven and roast for about 20 minutes until the bottoms are crisp and golden brown. Halfway through, swap the positions of the trays from top to bottom and rotate them for even cooking.
- Flip and Continue Roasting: Using a thin metal spatula, carefully flip each potato piece to expose the other side. Roast for an additional 15 to 20 minutes or until the second side is equally golden and crisp.
- Finish and Serve: Remove the thyme sprigs and serve the potatoes immediately for the best texture and flavor.
Notes
- You can substitute olive oil for duck fat for a vegan-friendly version, although duck fat provides a richer flavor and extra crispiness.
- Do not overcook the potatoes during parboiling; they should still hold their shape to become crispy when roasted.
- Swapping and rotating the trays during roasting ensures even browning on all sides.
- Use a thin metal spatula to flip potatoes carefully to avoid breaking them.
- Fresh thyme adds aromatic flavor, but other herbs like rosemary could also be used depending on preference.
