Description
Crispy English Potatoes from Ina Garten promise golden-brown perfection with simple ingredients and expert technique. Roasted to crunchy deliciousness, these potatoes deliver a classic British side dish that brings comfort and flavor to your dinner table.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) Yukon Gold potatoes
- ½ cup (120 milliliters) high smoke point vegetable oil
- 1½ to 2 teaspoons (7.5 to 10 milliliters) coarse sea salt or fleur de sel
Herbs and Seasoning:
- 2 tablespoons (30 milliliters) minced parsley
- Kosher salt
Instructions
- Prepare the oven by heating it to 425 degrees Fahrenheit (218 degrees Celsius) to ensure an optimal roasting environment.
- Fill a large cooking pot with water and add of kosher salt. Bring the liquid to a rolling boil, then gently introduce the potato pieces. Allow the water to return to a boil, then reduce heat and maintain a gentle simmer for approximately 8 minutes, adjusting time for smaller potato cuts.
- Once potatoes are cooked, carefully drain them and return to the original pot. Secure the lid and vigorously shake the container for 5 seconds, creating textured edges that will enhance crispiness during roasting. Allow potatoes to air-dry on a wire cooling rack positioned over a baking sheet for a minimum of 15 minutes. Potatoes can rest at room temperature for several hours or refrigerate up to 6 hours.
- Select a large sheet pan and pour olive oil across its surface. Tilt the pan to distribute oil evenly. Place the oiled pan in the preheated oven for 5-7 minutes until the oil becomes extremely hot and begins to smoke. Exercise caution when handling the heated pan.
- Using a metal spatula, carefully transfer potatoes into the sizzling oil, gently coating each piece. Reduce oven temperature to 350 degrees Fahrenheit (177 degrees Celsius). Roast the potatoes for 45-60 minutes, rotating them every 15 minutes with tongs to ensure uniform browning. Aim for a crispy exterior and creamy interior.
- Transfer the golden-brown potatoes to a serving platter. Generously sprinkle 1½ to of sea salt and finely chopped parsley over the top. Serve immediately while hot and crisp.
Notes
- Crisp up faster by ensuring potatoes are uniformly chopped into 1½ to 2-inch chunks for even cooking.
- Heat your cooking oil until it’s nearly smoking to guarantee a golden, crunchy exterior that crackles with each bite.
- Pat potatoes completely dry after boiling – moisture is the enemy of achieving that perfect roasted crunch.
- Season gradually, starting with a light sprinkle of salt and adjusting to taste, preventing over-salting.
- Rotate potatoes every quarter-hour during roasting to create an all-around crispy, beautifully caramelized surface.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 397
- Sugar: 1 g
- Sodium: 466 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg