Extremely Crispy Potatoes!

These really are extremely crispy potatoes! And not even burned beyond recognition. Point for me :)
We were having grilled burgers for dinner the other night. Every time I see a picture of a hamburger on a bun with melting cheese I get that craving and just have to have one. Good thing The Griller's all-time favorite dinner always includes a hamburger. He never says no to a burger, even if he has to do the grilling. My ultimate burger has cheddar, grilled peppers, raw onions, fresh tomatoes, avocado and lot of fresh jalapeno wheels. Heinz ketchup. and a very large napkin. Heaven.

I was thinking french fries and went looking online for inspiration. Then I saw these, Ultra-Crispy Roast Potatoes, at Serious Eats. Perfect. And much easier than frying or in my case, burning. Not mention easier clean-up. They were fantastic! I used olive oil, no duck fat here, and I haven't seen chicken fat since I was a little kid in my grandma's kitchen. Definitely making these again. And again. They are ultra when it comes to crispy. Inside was soft and creamy. Nice combination. Especially with my ultimate burger! Or maybe with my scrambled breakfast eggs. With ketchup. Definitely.




Extremely Crispy Potatoesadapted by There's Always Thyme to CookSource: Serious Eatshttp://www.seriouseats.com/recipes/2011/11/ultra-crispy-roast-potatoes-recipe.htmlPrintable Recipe
4-5 large russet or yukon gold potatoes, rinsed well, and cut into 2-inch chunks (peeled if you like)
1 tablespoon white vinegar
1/4 cup olive oil
coarse salt and freshly ground black pepper
1 teaspoon dried thyme or 8-10 sprigs fresh

Preheat oven to 500°F. Place potatoes in a large microwave-safe bowl and add cold water to cover by at least an inch. Add salt, about a tablespoon, and the vinegar. Cover with a vented lid and microwave on high for about 15 minutes. Potatoes should show a slight resistance when poked with a paring knife or fork. If not, microwave another 5-10 minutes. Drain potatoes.

Add olive oil to bowl with potatoes. Season with pepper and more salt (to taste) then toss with a large spoon until exteriors are slightly scratched up and coated in a thin layer of oil-potato mix.  Spread potatoes in one layer on a heavy rimmed baking sheet. Use two baking sheets if necessary. Sprinkle the thyme or thyme sprigs over the potatoes.

Place baking sheet in the oven and roast until the bottoms of the potatoes are very crisp and golden brown, about 20 - 25 minutes. Using a thin metal or nylon spatula, flip the potatoes and roast until the the other side is golden brown, another 15 to 20 minutes. Serve immediately. If using fresh thyme sprigs discard before serving.
Note: Instead of microwaving, you can par-boil the potatoes on top of the stove if you prefer. Bring to a boil and simmer until the potatoes have a slight resistance when poked with a paring knife or fork.


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