Preheat oven to 500 degrees. Place potatoes in a large sauce 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 potaotes and transfer to a large bowl. Melt the butter in the microwave and add 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. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes. Transfer baking sheets to the oven and roast them until the bottoms of the potatoes are crisp and golden brown, about 20 minuts total. Using a thing metal spatula, flip the potatoes and roast until the second side is golden brown, abother 15-20 minutes, Discard thyme springs and serve.
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