Emily’s English Roasted Potatoes

Serves: 6 to 8

Ingredients:

• Kosher salt
• 3 pounds of large Yukon Gold potatoes, peeled and diced into 1½ to 2-inch chunks
• ½ cup vegetable oil (or a neutral oil such as canola or sunflower oil)
• Coarse sea salt or fleur de sel, for finishing
• Minced fresh parsley, for garnish

Instructions:

Start by preheating your oven to 425 degrees Fahrenheit to ensure the perfect roasting environment. Fill a large pot with water and bring it to a rapid boil, adding 2 tablespoons of kosher salt to enhance the natural flavor of the potatoes as they cook. Once the water is boiling, carefully add the peeled and diced potatoes, ensuring they are fully submerged. Let the water return to a boil before reducing the heat to a gentle simmer and allowing the potatoes to cook for about 8 minutes. You want the potatoes to soften slightly but still hold their shape, ensuring a crispy exterior when roasted.

Once the potatoes are partially cooked, drain them thoroughly using a colander. Immediately return them to the warm pot, covering it with a tight-fitting lid. Now, shake the pot vigorously for about 5 to 7 seconds—this roughens the edges of the potatoes, which is a crucial step in achieving a crunchy, crispy exterior. The more textured the outer layer becomes, the more surface area there is for crisping up in the oven. Next, arrange the shaken potatoes in a single layer on a wire baking rack set over a large sheet pan. Let them rest and dry for at least 15 minutes at room temperature. If you have extra time, you can leave them uncovered for several hours, or even refrigerate them for up to six hours—this step helps remove excess moisture, which is essential for a crispier finish.

While the potatoes are drying, prepare your roasting pan. Pour ½ cup of vegetable oil onto a separate large sheet pan, tilting the pan to ensure the oil spreads evenly across the surface. Place the sheet pan in the preheated oven for about 5 to 7 minutes until the oil becomes smoking hot. This step is crucial, as it allows the potatoes to begin crisping immediately upon contact, preventing them from soaking up excess oil and becoming greasy. Carefully remove the hot pan from the oven and, using a large metal spatula, transfer the potatoes into the hot oil. Be cautious—hot oil can splatter, so work slowly to avoid burns. Toss the potatoes gently, ensuring that every piece is coated in the sizzling oil, then spread them into an even layer to allow proper roasting.

Lower the oven temperature to 350 degrees Fahrenheit and roast for 45 minutes to 1 hour, checking occasionally to turn the potatoes with tongs. This ensures that every side gets evenly crisped and turns golden brown. Keep an eye on them—depending on your oven, they may require more or less time to achieve the perfect crispy texture while remaining soft and fluffy inside. Once they are golden, crisp, and slightly crunchy on the edges, remove them from the oven.

For the final touch, transfer the beautifully roasted potatoes to a serving platter and immediately sprinkle them with 1½ to 2 teaspoons of coarse sea salt or fleur de sel to elevate their natural flavors. Garnish generously with freshly minced parsley, adding a burst of color and freshness that balances the rich, crispy texture of the potatoes. Serve them hot and fresh, as they are best enjoyed straight from the oven.

Serving Suggestions:

These classic English-style roasted potatoes pair perfectly with a variety of dishes, making them a versatile side option. They are ideal for accompanying a Sunday roast, grilled meats, or even served alongside a hearty breakfast with eggs and sausage. You can also elevate them with dipping sauces like garlic aioli, spicy ketchup, or a creamy herb-infused sour cream. If serving for a festive meal, consider tossing them in melted butter and fresh herbs for an added layer of indulgence.

Tips for the Perfect Roast Potatoes:

• Choosing the right potatoes: Yukon Gold potatoes are recommended for this recipe because of their naturally creamy texture and slightly waxy consistency. However, if you prefer a fluffier inside, Russet potatoes can also work.
• Drying the potatoes: Allowing the potatoes to dry after boiling is crucial. This helps them develop a crispier crust, ensuring they roast rather than steam in the oven.
• Using hot oil: Adding the potatoes to piping hot oil is key to preventing them from becoming soggy and ensuring an instant crisp.
• Turning the potatoes: Regularly flipping them in the oven allows for even browning on all sides.

These perfectly crispy, golden-brown roasted potatoes bring a delightful crunch with every bite while remaining tender and fluffy on the inside. They are simple yet elegant, a true comfort food that will impress guests and family alike. Enjoy them fresh out of the oven, savoring every crisp and delicious bite!