If you’ve ever dreamed of perfect roast potatoes that are golden, crunchy on the outside, and fluffy on the inside, then you’re in luck. This Crispy Roast Potatoes with Thyme Recipe is absolutely fan-freaking-tastic and pretty straightforward to make. I absolutely love how the thyme infuses just the right amount of herbal aroma, and the secret to the crunch? A quick parboil and a gentle roughing-up of the potato’s surface before roasting. Trust me, you’re going to want to stick around for this one because your roast potatoes game is about to reach a whole new level!
Why You’ll Love This Recipe
- Ultra-Crispy Exterior: The slight roughing-up of the potatoes after parboiling creates those irresistible crispy edges.
- Herby, Aromatic Flavor: Fresh thyme sprigs roast alongside the potatoes, infusing them with a delicate, earthy aroma.
- Simple Ingredients: Minimal, high-quality ingredients like duck fat and vinegar make this recipe approachable yet gourmet.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday feast, these potatoes always steal the show.
Ingredients You’ll Need
Each ingredient in this Crispy Roast Potatoes with Thyme Recipe plays a special part in making the potatoes just right. I always recommend sticking to russet potatoes for the fluffiest insides and duck fat for that unbeatable crispiness, but keep reading for some handy tips on substitutions!
- Russet potatoes: Their starchy nature is perfect for a fluffy center after roasting.
- Kosher salt: I like kosher salt because it seasons well without being too salty due to its coarse grains.
- White vinegar: This is the secret weapon—helps break down the potato’s surface so it crisps up beautifully.
- Duck fat: Rich and flavorful, it adds depth and crispness; you can swap for goose fat, olive oil, or even beef dripping if you prefer.
- Freshly ground black pepper: Adds a subtle bite that complements the herbs.
- Fresh thyme sprigs: Infuse the potatoes with fresh herbal fragrance as they roast.
Variations
I love giving this recipe a little personal twist depending on mood or occasion. Don’t hesitate to tweak the herbs or fats you use—it’s a flexible recipe that welcomes your creativity!
- Herb Swap: I once swapped thyme for rosemary, and my family absolutely loved the piney flavor it added—feel free to experiment.
- Oil Instead of Fat: If duck fat isn’t in your pantry, good quality olive oil works well and keeps it a bit lighter.
- Garlic Kick: You can toss in a few smashed garlic cloves with the thyme before roasting for a fragrant twist I use often in the winter months.
- Spicy Touch: Sprinkle a little smoked paprika or chili powder before roasting if you want a hint of smoky heat.
How to Make Crispy Roast Potatoes with Thyme Recipe
Step 1: Parboil the Potatoes
Start by rinsing and chopping your russet potatoes into 2-inch chunks. Here’s the trick: you’ll parboil them in salted water with a splash of white vinegar. I discovered this vinegar trick when I wanted a crispier skin, and wow, did it change the game! Bring to a boil, then simmer for about 5 minutes until the potatoes are tender on the outside but not falling apart. You want them to still have a slight resistance when poked—think of it like the perfect “almost cooked” stage for roasting success.
Step 2: Rough Them Up and Add Fat
Drain your potatoes and pop them into a big bowl. Now, this is where the magic happens—you gently toss the potatoes with duck fat, kosher salt, pepper, and thyme sprigs using a metal spoon, bash them just a touch to rough up the edges. This roughed-up surface is the secret to getting all those crispy nooks and crannies that you’ll absolutely crave. Don’t skip this step! The mixture will turn into a thin paste coating the potatoes—yum.
Step 3: Roast at High Heat and Flip
Spread the potatoes on two heavy, rimmed baking sheets and roast them at 500°F (260°C). Here’s another tip from me: I swap the trays between the upper and lower racks halfway through roasting and rotate them for even color. After about 20 minutes, gently flip the potatoes using a thin metal spatula (patience is key—don’t smash them) and roast for another 15 to 20 minutes until the other side is golden and crisp. That crunchy crust with fluffy insides? Yes, please!
Pro Tips for Making Crispy Roast Potatoes with Thyme Recipe
- Don’t Overcrowd the Pan: Spreading potatoes out ensures they roast evenly and get that coveted crispiness.
- Use a Metal Spoon to Roughen: I’ve found that wooden spoons just don’t create the perfect texture you need for crunch.
- High Heat is Key: Starting at 500°F lets the fat crisp immediately—lower temps just won’t deliver the same results.
- Be Gentle When Flipping: Use a thin spatula carefully to keep the potatoes intact and maintain their crispy crust.
How to Serve Crispy Roast Potatoes with Thyme Recipe
Garnishes
I like to sprinkle a little flaky sea salt over the hot potatoes right out of the oven. Sometimes, I toss a few fresh thyme leaves on top for extra freshness. A tiny drizzle of good quality extra virgin olive oil at the end also brightens them up beautifully.
Side Dishes
These potatoes pair perfectly with roast chicken or a juicy beef roast—my go-to Sunday dinner combo! For something lighter, they’re amazing alongside sautéed greens or a crisp green salad with lemon vinaigrette.
Creative Ways to Present
For holiday dinners, I like to serve the potatoes in a rustic cast-iron skillet right from the oven, garnished with fresh thyme sprigs and some roasted garlic cloves. It looks cozy and inviting, and guests always comment on how tasty and homey it feels.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge. They keep well for 2 to 3 days. I usually line the container with paper towels to soak up any moisture and keep the potatoes from getting soggy.
Freezing
I’ve tried freezing these potatoes, but they lose a bit of their crispness upon thawing. If you want to freeze, flash freeze them on a tray first before storing in a freezer-safe bag. Use them in soups or casseroles where crispiness isn’t the main goal.
Reheating
The best way to reheat leftover roast potatoes and keep them crispy is in the oven at 400°F (205°C) for about 10–15 minutes. I avoid microwaves as they make the potatoes rubbery and mushy—trust me, it’s worth the extra time in the oven!
FAQs
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Can I use other types of potatoes for this Crispy Roast Potatoes with Thyme Recipe?
While russet potatoes are ideal for their starchy texture, you can use Yukon Golds if that’s what you have on hand. Just keep in mind they might be slightly less fluffy inside and less crispy outside compared to russets.
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What can I substitute for duck fat in this recipe?
If duck fat isn’t available, goose fat is a fantastic substitute. Olive oil works pretty well too, especially extra virgin olive oil for a lighter but still delicious option.
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Why do you add vinegar when parboiling the potatoes?
The vinegar helps break down the outer layer of the potatoes slightly, which roughens the surface when you toss them after draining—this creates more edges and texture for crisp roasting.
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Can I prepare these roast potatoes ahead of time?
You can parboil and toss the potatoes in fat earlier in the day, then refrigerate them (covered) until you’re ready to roast. Just bring them back to room temperature before placing in the oven for best results.
Final Thoughts
I used to think roasting potatoes was just a simple side gig until I mastered this Crispy Roast Potatoes with Thyme Recipe. Now, it feels like the star of the meal sometimes—golden, crunchy, honestly addictive. When you try it, I’d love for you to notice how those little details—the vinegar, the thyme, the roughing-up—make all the difference. Honestly, it’s a total game changer in my kitchen and I’m excited for you to make it your go-to recipe too!
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Crispy Roast Potatoes with Thyme Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: Serves 8 to 10
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
This Ultra-Crispy Roast Potatoes recipe delivers golden, crunchy-on-the-outside, fluffy-on-the-inside roast potatoes using a simple technique of parboiling, roughing up the surfaces, and roasting in duck fat with fragrant thyme sprigs. Perfectly seasoned and roasted at a high temperature, these potatoes are an irresistibly crispy side dish.
Ingredients
Potatoes
- 4 1/2 pounds (2 kg) russet potatoes, rinsed, peeled if desired, and cut into 2-inch chunks
- Kosher salt, to taste
- 1 tablespoon (15 ml) white vinegar
Roasting
- 1/4 cup (60 ml) duck fat
- Freshly ground black pepper, to taste
- 12 sprigs thyme
Instructions
- Preheat and Prepare Pots: Adjust oven racks to lower and upper positions and preheat the oven to 500°F (260°C). Place the cut potatoes in a large saucepot and cover with cold water by about 1 inch. Add 2 tablespoons (28 g) kosher salt and 1 tablespoon white vinegar to the water.
- Parboil the Potatoes: Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender on the outside but still firm inside, about 5 minutes. Test by piercing with a paring knife or cake tester; it should meet slight resistance. Drain the potatoes well and transfer them to a large bowl.
- Rough Up and Season: Add 1/4 cup duck fat to the bowl with the potatoes. Season with freshly ground black pepper and additional kosher salt to taste. Using a large metal spoon, toss and roughly baste the potatoes, gently scratching and rouging their surfaces to create rough edges for extra crunch.
- Arrange for Roasting: Divide the potatoes evenly between two heavy rimmed baking sheets. Spread the 12 thyme sprigs evenly over the potatoes.
- Roast the Potatoes: Place the baking sheets in the preheated oven, one on the upper rack and one on the lower rack. Roast for about 20 minutes until the bottoms are crisp and golden brown. Halfway through, swap the trays top for bottom and rotate each tray to ensure even roasting.
- Flip and Continue Roasting: Using a thin metal spatula, carefully flip each potato to expose the other side. Continue roasting for another 15 to 20 minutes until this side also turns golden and crisp.
- Finish and Serve: Remove from oven, discard the thyme sprigs, and serve hot for the crispiest results.
Notes
- Parboiling the potatoes softens their exteriors just enough so that when they are roughed up in the bowl, all those scratches and tiny rough edges help create a super crispy crust during roasting.
- Using duck fat adds rich flavor and helps achieve the perfect golden crispness.
- Adjust seasoning as needed after tossing with fat to ensure balanced flavor.
- Swapping baking sheet positions ensures even heat exposure and uniform browning on both trays.
Nutrition
- Serving Size: 1 serving (approximately 1/10th 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
