55 minutes
Delightfully crispy roast potatoes infused with thyme flavor, perfect for any meal.
Russet Potatoes, rinsed, peeled if desired, and cut into 2-inch chunks
0 lb
tablespoons
tablespoons
Duck Fat
cups
to taste
sprigs
1. Preheat the Oven
Preheat your oven to 500°F (260°C), adjusting the oven racks to the lower and upper positions.
2. Prepare the Potatoes
Place the potato chunks in a large saucepot and cover them with cold water by about an inch. Add 2 tablespoons of kosher salt and 1 tablespoon (15ml) white vinegar. Bring to a boil over high heat, then reduce to a simmer. Cook the potatoes until their exteriors are just tender, about 5 minutes. They should offer slight resistance when poked with a paring knife.
3. Drain and Season Potatoes
Drain the potatoes well and transfer them to a large bowl. Immediately add 1/4 cup (60ml) duck fat, and season generously with freshly ground black pepper and more kosher salt to taste. Toss the potatoes with a large metal spoon until their exteriors are slightly bashed up, creating nooks and crannies.
4. Roast the Potatoes
Divide the potatoes evenly between two heavy rimmed baking sheets and spread 12 sprigs thyme over them. Place the baking sheets in the oven and roast until the bottoms are crisp and golden brown, about 20 minutes, swapping the trays from top to bottom and rotating them halfway through for even cooking.
5. Flip and Continue Roasting
Using a thin metal spatula, carefully flip the potatoes to allow the second side to get golden brown and crispy. This should take another 15 to 20 minutes. Once crisp on both sides, discard the thyme sprigs and serve the potatoes hot.
Parmesan-Herb Roast Potatoes . Mix grated Parmesan cheese and a choice of dried Italian herbs (like oregano, basil, or parsley) into the oil before tossing with the potatoes. . Sprinkle additional Parmesan over the potatoes in the last few minutes of roasting.
Rosemary and Garlic Roast Potatoes . Swap thyme with rosemary. . Add whole garlic cloves to the pan to roast alongside the potatoes.
Mediterranean Roast Potatoes . Use a mix of olive oil, lemon zest, and juice, along with oregano, for a Mediterranean twist. . Toss with crumbled feta and chopped olives after roasting.
Roast Potatoes with Onion and Bacon . Add diced onion and bacon bits to the roasting pan for a more savory, umami-packed dish.
. Parmesan
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