Uber Crispy Thyme-Roasted Potatoes

Prep Time
Cook Time
Ready In

"I`m hooked on these crispy little gems, I would say do not use any other kind of potato but russet or you will not get the crispiness that you want. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat will work well."

Original recipe yields 6 servings


  • Serving Size: 1 (316.2 g)
  • Calories 308.5
  • Total Fat - 11.6 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 11.3 mg
  • Sodium - 48.4 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 7.3 g
  • Sugars - 3.5 g
  • Protein - 5.1 g
  • Calcium - 27.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.2 mg

Step 1

Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large pot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.

Step 2

Add the softened duck fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.

Step 3

Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.

Step 4

Discard thyme sprigs, and serve.

Tips & Variations

No special items needed.



I made this using fingerling potatoes, boiled them for 5 minutes then tossed them with the bacon fat, garlic powder, fresh thyme, salt and pepper and then placed them on a parchment lined baking sheet and cooked them for 20 minutes flipping them half way through. They turned out perfectly delicious!

review by:
(21 Mar 2020)


I made these on a pan on the outdoor grill, so good everything taste better with fresh herbs, I used olive oil, still delicious and crispy, thank you very much NewbieCook!

review by:
(5 Jul 2014)