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Ultra-Crispy Roast Potatoes

kept byDAPHNE
recipe bySerious Eats
Notes: 

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.

YIELD:
8 to 10
ACTIVE TIME:
30 minutes
TOTAL TIME:
1 hour 15 minutes

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Ingredients: 

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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