6. Ultra Crispy Potatoes
What you need:
4 and a half pounds of russet potatoes, rinsed and cut into 2-inch pieces
Salt
Tbsp white vinegar
¼ cup duck fat
Pepper
12 sprigs of thyme
What to do:
Adjust your oven racks to a lower and upper position. Preheat the oven to 425 degrees F. Put the washed and cut potatoes into a large pot and cover with cold water. Add in 2 tablespoons of salt and vinegar. Bring the water to a boil over high heat and then reduce to a simmer. Cook until the exteriors of the potatoes are tender, around five minutes or so.
The potatoes should have a bit of resistance when poked with a knife. Drain the potatoes and put in a large bowl. Add the duck fat to the potatoes and then season with salt and pepper. Use a metal spoon to bash up the potatoes and to coat them with fat. Divide the potatoes into 2 baking sheets. Place thyme sprigs on top of the potatoes. Roast the potatoes in the oven for about 20 minutes, rotating the pans about halfway through.