Ina Garten Emily’s English Roasted Potatoes

Ina Garten Emily's English roasted potatoes turn Yukon Gold potatoes, hot vegetable oil and coarse sea salt into a crispy, creamy side dish in 1 hour 30 minutes. It's an easy roasted potato side dish for Sunday dinner, Thanksgiving or Christmas, and it's made with just a few simple ingredients.

Shake the boiled potatoes hard in the covered pot for 5 seconds, because that roughs up the edges into the surface that crisps. Skip it and the potatoes come out smooth, with far less crunch.

Ina Garten learned this one from actress Emily Blunt, who showed her how her family makes roast potatoes while they cooked a proper English Sunday lunch together. The trick is the pan of smoking hot oil, which sears each potato the moment it lands.

Source: Modern Comfort Food (2020)

Ina Garten Emily's English Roasted Potatoes

0.0 from 0 votes

Course: Side DishCuisine: American, EnglishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

260

kcal

Parboiled potatoes with rough edges roast in smoking hot oil until the outside turns deep brown and shatters when you bite it. The inside stays soft and creamy, with a final sprinkle of sea salt and parsley.

Ingredients

• Kosher salt
  

• 3 pounds large Yukon Gold potatoes, peeled and 1 1/2 to 2-inch diced
  

• 1/2 cup vegetable oil
  

• Coarse sea salt or fleur de sel
  

• Minced fresh parsley
  

Directions

• Preheat the oven: Preheat the oven to 425°F. Then get a large pot of water going for the potatoes.
• Parboil the potatoes: Bring a large pot of water with 2 tablespoons kosher salt to a boil, then add the potatoes. Once it returns to a boil, lower the heat and simmer for 8 minutes.
• Rough up the edges: Drain the potatoes and put them back in the pot with the lid on. Shake the pot roughly for 5 seconds so the edges get rough and fluffy.
• Dry the potatoes: Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Let them dry for at least 15 minutes, though they can sit uncovered at room temperature for several hours or in the fridge for up to 6 hours.
• Heat the oil: Pour the 1/2 cup vegetable oil onto another sheet pan and tilt it to spread the oil. Then put the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.
• Roast until crisp: Carefully lower the potatoes into the hot oil with a large metal spatula, then toss them lightly to coat each one. Roast for 45 minutes to 1 hour, turning occasionally with tongs, until very browned and crisp outside and tender inside.
• Season and serve: Move the potatoes to a serving platter and sprinkle them generously with 1 1/2 to 2 teaspoons coarse sea salt. Then add the minced fresh parsley and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, OXO 12-inch locking tongs, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different potato instead of Yukon Gold?

Russet potatoes work too, since they also have a fluffy inside and crisp up well. Yukon Golds hold their shape better during the boil, so russets need a gentler hand when you shake and drain them.

Can I make these roasted potatoes ahead of time?

You can parboil and dry the potatoes up to 6 hours ahead and keep them in the fridge. Then heat the oil and roast them just before dinner, because crispness is best straight from the oven.

How do I store and reheat leftover roasted potatoes?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them on a sheet pan in a 425°F oven for about 10 minutes, since the microwave makes them soft.

Can I use an oil other than vegetable oil?

Any neutral oil with a high smoke point works, like canola or peanut oil. Skip olive oil here, because it can burn and turn bitter at this heat.

What is the most common mistake with these potatoes?

Skipping the drying time is the usual problem, since wet potatoes steam in the hot oil instead of crisping. Crowding the pan causes the same trouble, so spread them out in one layer.