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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Rob's Ultra-Crispy Roast Potatoes Recipe

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This recipe for Rob's Ultra-Crispy Roast Potatoes is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 pounds (2kg) russet potatoes (see note above), rinsed, peeled if desired, and cut into 2-inch chunks
Kosher salt
1 tablespoon (15ml) white vinegar
1/4 cup lard
1 tbsp paprika
1 tbsp chli poweder
1 tbsp garlic salt
1 tsp onion powder
1/2 tsp cayenne pepper
salt to taste
Directions:
Directions:
Adjust oven racks to lower and upper positions and preheat oven to 500°F (260°C). Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons (28g) 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 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 2 heavy rimmed baking sheets. Spread thyme sprigs over potatoes.

Transfer baking sheets to oven and roast until bottoms of potatoes are crisp and golden brown, about 20 minutes total, swapping trays top for bottom and rotating them once halfway through roasting. Using a thin metal spatula, flip potatoes and roast until second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs and serve.

 

 

 

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