Day After Christmas Breakfast potatoes
- 4 1/2 pounds russet potatoes rinsed and cut into 2-inch chunks feel free to peel if you like, we liked the skins
- 1 tablespoon white vinegar
- Kosher salt
- 1/4 cup olive oil the original recipe called for duck fat, which we didn’t have
- Freshly ground black pepper
- 12 sprigs thyme fresh is best!
- Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot 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 mixing bowl.
- Add olive oil 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.
- Add fresh thyme.
- 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 halfway through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.
Like I said above, filing, delicious and worth that extra little bit of effort for a great post-holiday breakfast.