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 and crannies make for an extra-crunchy exterior. These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We’ve tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you. These Ultra-Crispy Roast Potatoes are the ultimate side dish and perfect with any meal! These Ultra-Crispy Roast Potatoes are the ultimate side dish and perfect with any meal! I love them served up first thing in the morning as breakfast potatoes, or hot outta the oven to go with dinner. I love them old-school dipped in ketchup or honey mustard sauce, or (nowadays in Spain) aioli and romesco. I love them sprinkled with heaps of freshly-grated Parmesan, or a good squeeze of lemon juice. I love them spicy, I love them herby, I love them citrusy, I love them cheesy, and I always love them extra-garlicky. But the one non-negotiable? Introducing your new favourite way with spuds – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table….Let’s make homemade crispy potato wedges. Yessss. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes. There are zillions of recipes you can get hold of, all claiming to promise you crispy roasties. Some of them work, and some of them don’t. The recipe I am going to share with you all today is one which will work! If you don’t want to take a risk on Christmas Day or on the day of a special family dinner to see if you are going to get super crispy roasties, have a little trial run this week.
Ingredients :
4 1/2 pounds russet potatoes rinsed, peeled if desired, and cut into 2-inch chunks
1 tablespoon white vinegar
Kosher salt
1/4 cup duck fat, turkey or chicken fat can be subsitutec
Freshly ground black pepper
12 sprigs thyme
DIRECTIONS:
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.
Potatoes should show a slight resistance when poked with a paring knife or a cake tester.
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