The Best Roasted Potatoes Recipe: Emily’s English Roasted Potatoes
This post is sponsored by Clarkson Potter, but love of potatoes and Ina Garten are all my own.
If you are looking for an excellent roasted potatoes recipe, Emily’s English Roasted Potatoes from Ina Garten’s Modern Comfort Food is the perfect recipe to make. Crispy on the outside and soft like mashed potatoes on the inside, these potatoes are a show stopper.
I was first introduced to this recipe when Ina had Emily Blunt on her show. Emily made these potatoes and I never forgot them. Watch a clip below.
You can imagine my delight when they showed up in Ina’s new cookbook. It was the push I needed to make this simple, but delicious side dish.
Here is the recipe, shared with permission by Clarkson Potter. They do take a bit of time to make, but aren’t hard and definitely are worth the effort. I recommend doubling the recipe if you are feeding a large family. They are a huge hit and everyone will want seconds.
Emily’s English Roasted Potatoes
- Kosher salt
- 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
- ½ cup vegetable oil (be sure it’s fresh!)
- Coarse sea salt or fleur de sel
- Minced parsley
Preheat the oven to 425 degrees.
Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges.
Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.
Reprinted from Modern Comfort Food © 2020 by Ina Garten. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC. Photographs by Quentin Bacon.
About Ina Garten’s Modern Comfort Food Cookbook
Modern Comfort Food includes 85 new recipes that satisfy your deepest cravings. Many of these dishes are inspired by childhood favorites—but with a spin that only Ina can do. From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you’ll find yourself making these cozy and delicious recipes over and over again. Buy the cookbook here. You’ll love it all year long!
