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Ultra Crispy Roast Potatoes


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.

  • 4 ½ pounds russet potatoes, rinsed and cut into 1/2 inch chunks
  • 1 tablespoon white vinegar
  • Kosher salt
  • ¼ cup olive oil
  • Black Pepper
  • 12 sprigs fresh thyme
Adjust oven racks to lower and upper position and preheat oven to 500°F.
Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Drain potatoes and transfer to a large bowl.
Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste.
Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.

Makes 9 servings
Source : kitchenmonki.com

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