This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into a super-hot oven for a quick roast while the lamb rests. Duck and goose fat deliver the richest tasting potatoes, but you can use olive oil as well.
Cut the potatoes in half (lengthwise if using fingerlings) and put them into a large 8-qt. pot. Cover with cold water, and salt generously. Bring to a boil, then reduce to a simmer over medium heat. Cook until the potatoes are just tender enough to pierce with a skewer, 4 to 5 minutes. They should be al dente, just shy of tender enough to eat. Drain, spread onto a large rimmed baking sheet, and let cool at room temperature for up to 2 hours.
Heat the oven to 500°F. Place the potatoes, thyme sprigs, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl and toss with the fat or oil. Arrange in a single layer on the baking sheet. Roast, stirring halfway with a metal spatula, until browned and crisp, 15 to 30 minutes. Discard thyme sprigs and serve.
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|Serving Size: 1 Recipe (1g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 151.3mg||5 %|
|Potassium 3.3mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 1
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