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Crispy Roasted Potatoes With Garlic and Thyme

Servings: 8

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.


  • 2-1/2 to 3 lb. fingerlings or other small potatoes, scrubbed
  • Kosher salt
  • 1 small bunch fresh thyme, broken into sprigs
  • 4 to 5 medium cloves garlic, peeled and halved lengthwise
  • Freshly ground black pepper
  • 1/4 cup duck or goose fat, melted, or extra-virgin olive oil


  • 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.


The potatoes may be par-boiled up to 2 hours ahead.


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Reviews (1 review)

  • Krispie | 04/13/2020

    We overcooked this slightly. It would have been wonderful it we had pulled it a few minutes early. I will definitely make again.

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