Ina Garten’s Emily’s English Roasted Potatoes is made with kosher salt, Yukon Gold potatoes, vegetable oil, coarse sea salt, and fresh parsley. This easy roasted potatoes recipe creates a delicious side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
This Emily’s English Roasted Potatoes Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- Kosher salt
- 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
- ½ cup vegetable oil
- Coarse sea salt or fleur de sel
- Minced fresh parsley
How To Make Emily’s English Roasted Potatoes?
- Preheat the oven: Preheat the oven to 425°F / 220°C.
- Boil the potatoes: Bring a large pot of water with 2 tablespoons / 30g kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
- Drain and roughen potatoes: Drain the potatoes and place them back in the pot with the lid on. Shake the pot roughly for 5 seconds to rough up the edges.
- 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. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
- Heat the oil: Pour the oil onto another sheet pan, tilt the pan to spread the oil evenly, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.
- Roast the potatoes: Carefully transfer the potatoes into the hot oil (use a large metal spatula) and toss them lightly to coat. Roast for 45 minutes to 1 hour, turning the potatoes occasionally until they are browned and crisp on the outside, tender and creamy inside.
- Serve: Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons / 7.5g to 10g sea salt and parsley. Serve hot.
Recipe Tips:
- Make sure the oil is hot enough: Heat the oil until it’s smoking before adding the potatoes. This ensures they get crispy on the outside.
- Don’t skip shaking the potatoes: Shaking them after boiling helps rough up the edges, giving you the best crispy texture when roasted.
- Let the potatoes dry completely: Allow them to sit for at least 15 minutes before roasting to remove excess moisture and ensure they get extra crispy.
- Use a rack for drying: Placing the potatoes on a rack helps air circulate around them and keeps them from getting soggy.
- Turn the potatoes often: Turning them while roasting helps them brown evenly and get crisp on all sides.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roasted potatoes cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Reheat: Place the potatoes in a microwave-safe dish and cover them. Reheat on high for 1-2 minutes, but keep in mind they might not stay crispy.
Nutrition Facts
Serving Size: 1 cup (127g)
- Calories: 180
- Total Fat: 8.6g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 501mg
- Potassium: 641.8mg
- Total Carbohydrate: 23g
- Dietary Fiber: 2.2g
- Sugars: 1.7g
- Protein: 2.7g
Try More Ina Garten Recipe:
- Ina Garten Sautéed Rainbow Chard
- Ina Garten Provençal Zucchini Gratin
- Ina Garten Celery Root & Cauliflower Purée
- Ina Garten Roasted Shishito Peppers With Easy Hollandaise
Ina Garten Emily’s English Roasted Potatoes
Description
Ina Garten’s Emily’s English Roasted Potatoes is made with kosher salt, Yukon Gold potatoes, vegetable oil, coarse sea salt, and fresh parsley. This easy roasted potatoes recipe creates a delicious side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F / 220°C.
- Boil the potatoes: Bring a large pot of water with 2 tablespoons / 30g kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
- Drain and roughen potatoes: Drain the potatoes and place them back in the pot with the lid on. Shake the pot roughly for 5 seconds to rough up the edges.
- 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. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
- Heat the oil: Pour the oil onto another sheet pan, tilt the pan to spread the oil evenly, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.
- Roast the potatoes: Carefully transfer the potatoes into the hot oil (use a large metal spatula) and toss them lightly to coat. Roast for 45 minutes to 1 hour, turning the potatoes occasionally until they are browned and crisp on the outside, tender and creamy inside.
- Serve: Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons / 7.5g to 10g sea salt and parsley. Serve hot.
Notes
- Make sure the oil is hot enough: Heat the oil until it’s smoking before adding the potatoes. This ensures they get crispy on the outside.
- Don’t skip shaking the potatoes: Shaking them after boiling helps rough up the edges, giving you the best crispy texture when roasted.
- Let the potatoes dry completely: Allow them to sit for at least 15 minutes before roasting to remove excess moisture and ensure they get extra crispy.
- Use a rack for drying: Placing the potatoes on a rack helps air circulate around them and keeps them from getting soggy.
- Turn the potatoes often: Turning them while roasting helps them brown evenly and get crisp on all sides.
Ina Garten Emily’s English Roasted Potatoes