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For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well.
* 4 1/2 pounds russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
* 1 tablespoon white vinegar
* Kosher salt
* 1/4 cup duck fat (see note)
* Freshly ground black pepper
* 12 sprigs thyme
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 tihleigh
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 Adriana_Pineda
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