Ina Garten Crispy English Potatoes is made with large Yukon Gold potatoes, kosher salt, vegetable oil, coarse sea salt or fleur de sel, and minced parsley. This easy Crispy English 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 Recipe Is From Ina Garten Cookbook Modern Comfort Food.
🧡 Why You’ll Love This Crispy English Potatoes Recipe:
- Very Crispy: The potatoes are boiled first and then roasted in hot oil. This makes them crispy outside and soft inside.
- Tasty: The salt used in the recipe brings out the delicious taste of the potatoes.
- Goes with Many Dishes: You can serve these potatoes with many different main dishes, whether it’s meat or something vegetarian.
- Looks Good: These potatoes get a nice golden color and look great when you serve them, which makes your meal feel special.
- Easy to Find Ingredients: You only need a few simple ingredients to make these potatoes, and they turn out to taste very fancy.
🥔 Ina Garten Crispy English Potatoes Ingredients
- 3 pounds large Yukon Gold potatoes
- ½ cup high smoke point vegetable oil
- 1½ to 2 teaspoons coarse sea salt or fleur de sel
- 2 tablespoons minced parsley
- Kosher salt
🍟 How To Make Ina Garten Crispy English Potatoes
- Preheat Oven: Preheat the oven to 425 degrees F.
- Boil Potatoes: Bring a large pot of water with 2 tablespoons of kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Adjust simmering time if using smaller potato pieces.
- Prepare Potatoes for Roasting: Drain the potatoes and place them back in the pot. Cover with the lid, shake the pot roughly for 5 seconds to roughen the edges for crispier results. Let the potatoes dry on a baking rack over a sheet pan for at least 15 minutes; they can sit at room temperature for up to several hours or be refrigerated for up to 6 hours.
- Heat the Oil: Pour the oil onto a sheet pan, tilt to distribute evenly, and place in the preheated oven for 5 to 7 minutes until smoking hot. Be cautious of the hot oil.
- Roast Potatoes: Carefully add the potatoes to the hot oil using a large metal spatula, and toss lightly to coat. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning every 15 minutes with tongs, until browned and crisp outside, and tender and creamy inside.
- Serve: Transfer the roasted potatoes to a serving platter, and sprinkle generously with 1½ to 2 teaspoons sea salt and the minced parsley. Serve hot.
💭 Recipe Tips
- Cut Potatoes the Same Size: Make sure all potato pieces are the same size, about 1½ to 2 inches big. This helps them cook at the same speed.
- Oil Must Be Hot: Before you add the potatoes, make sure the oil in the oven is very hot, almost smoking. This makes the outside of the potatoes crispy right away.
- Dry Potatoes Well: Let the potatoes dry well after you boil them. The drier they are, the crispier they will be when cooked.
- Add Salt Carefully: Put a little salt first, then taste and add more if needed. This way, they won’t be too salty.
- Turn Potatoes While Cooking: Turn the potatoes every 15 minutes so they cook evenly. This makes sure all sides get crispy and no sideburns or stays soft.
What To Serve With Crispy English Potatoes?
This Crispy English Potatoes go well with roasted chicken, steak from the grill, cooked salmon, or pork. You can also have them with green beans, spinach that’s cooked until soft, carrots roasted in the oven, or a fresh salad.
How To Store Leftovers Crispy English Potatoes?
- Refrigerate: Store the potatoes in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the potatoes in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They can be stored for up to 1 month. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Crispy English Potatoes?
- In The Oven: Turn the oven to 350 degrees F. Put the potatoes on a baking tray and warm them for 10-15 minutes until they are hot and crispy.
- On the Stove: Put a bit of oil in a pan and warm it up on medium heat. Then, add the potatoes and cook them until they are warm and crispy.
FAQ’S:
What If I Don’t Have Yukon Gold Potatoes?
You can use other potatoes like Russet or red ones, but they might taste and feel a bit different. Yukon Golds are the best choice because they are creamy and taste a bit like butter.
Can I Leave The Skin On The Potatoes?
Yes, you can keep the skins on for a different texture and more nutrients. Just clean them well before you cut them.
What’s The Best Way To Cut The Potatoes?
Cut them into even pieces, about 1½ to 2 inches big. This helps them cook evenly.
What If My Potatoes Aren’t Crispy Enough?
Make sure your oven is very hot and the oil is too before you start. Also, don’t put too many potatoes in the pan at once because they might get soft instead of crispy.
Ina Garten Crispy English Potatoes Nutrition Facts
- Calories:247cals
- Total Fat: 15g
- Saturated Fat: 4.1g
- Total Carbs: 26g
- Net Carbs:23g
- Dietary Fiber: 3g
- Total Sugars: 1g
- Protein: 3g
More Ina Garten Recipes:
- Ina Garten Sweet Potato Fries
- Barefoot Contessa Mustard Roasted Potatoes
- Ina Garten German Potato Salad
- Ina Garten Potatoes Anna
Ina Garten Crispy English Potatoes
Description
Ina Garten Crispy English Potatoes is made with large Yukon Gold potatoes, kosher salt, vegetable oil, coarse sea salt or fleur de sel, and minced parsley. This easy Crispy English 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 Oven: Preheat the oven to 425 degrees F.
- Boil Potatoes: Bring a large pot of water with 2 tablespoons of kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Adjust simmering time if using smaller potato pieces.
- Prepare Potatoes for Roasting: Drain the potatoes and place them back in the pot. Cover with the lid, shake the pot roughly for 5 seconds to roughen the edges for crispier results. Let the potatoes dry on a baking rack over a sheet pan for at least 15 minutes; they can sit at room temperature for up to several hours or be refrigerated for up to 6 hours.
- Heat the Oil: Pour the oil onto a sheet pan, tilt to distribute evenly, and place in the preheated oven for 5 to 7 minutes until smoking hot. Be cautious of the hot oil.
- Roast Potatoes: Carefully add the potatoes to the hot oil using a large metal spatula, and toss lightly to coat. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning every 15 minutes with tongs, until browned and crisp outside, and tender and creamy inside.
- Serve: Transfer the roasted potatoes to a serving platter, and sprinkle generously with 1½ to 2 teaspoons sea salt and the minced parsley. Serve hot.
Notes
- Cut Potatoes the Same Size: Make sure all potato pieces are the same size, about 1½ to 2 inches big. This helps them cook at the same speed.
- Oil Must Be Hot: Before you add the potatoes, make sure the oil in the oven is very hot, almost smoking. This makes the outside of the potatoes crispy right away.
- Dry Potatoes Well: Let the potatoes dry well after you boil them. The drier they are, the crispier they will be when cooked.
- Add Salt Carefully: Put a little salt first, then taste and add more if needed. This way, they won’t be too salty.
- Turn Potatoes While Cooking: Turn the potatoes every 15 minutes so they cook evenly. This makes sure all sides get crispy and no sideburns or stays soft.
Ina Garten Crispy English Potatoes, Barefoot Contessa Crispy English Potatoes, Emily’s English Roasted Potatoes