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
Scale
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
