super crispy roast potatoes

Ingredients

• 3 pounds Yukon gold potatoes
• Kosher salt
• 1 tablespoon cornstarch
• 1/3 cup beef or duck tallow, or an oil with a high smoke point
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon coarse ground black pepper
• 1 tablespoon chopped fresh thyme
• Peel and cut into large chunks, put them into a pot of cold water with a tablespoon of salt. Bring to a boil and cook 8 to 10 minutes until the edges just start to soften
• While they boil, put the tallow or oil in a large baking sheet or casserole dish, and heat it in a 450 degree Fahrenheit oven for about 10 minutes
• Drain the potatoes well, return to the hot pot, sprinkle with cornstarch and shake the pot to rough up the surfaces
• Carefully add potatoes to the hot fat, turn each to coat, and roast 25 minutes
• Serve immediately They wait for no one. Get them to the plate whilethey’re talking back at you.
• Optionalinsanity levels
• Add atablespoon of vinegar to the boiling water for even better structure
• Toss with ateaspoon of cornstarch after shaking for extra craggy crunch
• Grate freshParmesan on top right before serving
• What to sayin the video