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5 1/2 pounds russet potatoes rinsed peeled if desired and cut into 3-inch chunks
1 tablespoon white vinegar
kosher salt
1/3 cup duck fat turkey or chicken fat can be subsitutec
Freshly ground black pepper
15 sprigs thyme


adjust oven racks to lower and upper position and preheat oven to 540°F
place potatoes in a large saucepot and cover with cold water by 1-inch
add 3 tablespoons salt and vinegar
bring to a boil over high heat reduce to a simmer and cook until exteriors are tender about 6 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 25 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 20 to 25 minutes
discard thyme sprigs and serve