Ultra Crispy Roast Potatoes
These took forever! Good gravy! I used a full 5 lb bag of russets. They all but filled my largest dutch oven, I barely had room for the 1-inch cover of water. It took a good 30 min to come to a boil and then 5 minutes did not render them softened by any means. I was a little skeptical about the potato/fat paste portion, but it happened just as the directions said. I happened to have thyme from over the summer stashed in my freezer (in ice cubes). While I was waiting for the potatoes to boil, I sat the cubes on paper towels and allowed them to melt so I would have “fresh”-ish thyme to use. These were not sprigs, so I was unable to remove them afterwards, but it was still good and did not pose a problem. I have 1 stoneware rimmed sheet and 1 metal rimmed sheet. The metal one is due for replacement and somewhat yucky, so I layered it with foil. Whatever you use, I highly recommend spraying or greasing the pan. It’s not in the directions, but it will make things go much smoother. I did the 10, flip and switch, 10, flip and switch, 10, flip and switch, 10, flip and switch. We ended up eating much later than normal, but as it turns out the potatoes were worth it.
Makes 9 servings