Ultra-Crispy Roast Potatoes
Ultra-Crispy Roast Potatoes is a gluten free, dairy free, fodmap friendly, and whole 30 side dish. One serving contains 283 calories, 6g of protein, and 7g of fat. This recipe serves 8. For 96 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. 313328 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. If you have white vinegar, duck fat, thyme, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. If you like this recipe, you might also like recipes such as Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon, Crispy Rosemary Roast Potatoes, and Ultra Crispy Burgers.
Servings: 8
Ingredients:
Freshly ground black pepper
1/4 cup duck fat (see note)
Kosher salt
4 1/2 pounds russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
12 sprigs thyme
1 tablespoon white vinegar.jpg)
Equipment:
oven
pot
knife
bowl
baking sheet
spatula
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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.
Step by step:
1. Adjust oven racks to lower and upper position and preheat oven to 500°F.
2. Place potatoes in a large saucepot and cover with cold water by 1-inch.
3. 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.
4. Drain potatoes and transfer to a large bowl.
5. 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.
6. Spread thyme sprigs over potatoes.
7. 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.
Nutrition Information:
covered percent of daily need
