Ultra-Crispy Roast Potatoes

Name: Ultra-Crispy Roast Potatoes
Yield: 8
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

Ultra-Crispy Roast Potatoes was pinched from <a href="http://www.seriouseats.com/recipes/2011/11/ultra-crispy-roast-potatoes-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: J. Kenji Lopez-Alt] Note: 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. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."

INGREDIENTS

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4 1/2 pounds russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks

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1 tablespoon white vinegar

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Kosher salt

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1/4 cup duck fat (see note)

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Freshly ground black pepper

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12 sprigs thyme

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