Ultra-Crispy Roast Potatoes Recipe | Recipe Cart
These potatoes are parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces are roughed and scratched up. All those microscopic nooks an
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Paring knife
- Cake tester
- Mixing bowl
- Spoon
- Measuring spoon
- Baking sheet
- Spatula
Ingredients
- 4 1/2 pounds (2kg) russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
- Kosher salt
- 1 tablespoon (15ml) white vinegar
- 1/4 cup (60ml) duck fat (see note)
- Freshly ground black pepper
- 12 sprigs thyme
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