**Emily’s Eng­lish Roast­ed Pota­toes**
**Serves 6 to 8**

**Ingre­di­ents:**
— Kosher salt
— 3 pounds large Yukon Gold pota­toes, peeled and diced into 1½ to 2‑inch pieces
— ½ cup veg­etable oil
— Coarse sea salt or fleur de sel
— Minced fresh pars­ley

**Instruc­tions:**
Begin by pre­heat­ing the oven to 425 degrees. In a large pot, bring water with 2 table­spoons of kosher salt to a boil. Once boil­ing, add the diced pota­toes and return to a boil before low­er­ing the heat to sim­mer for 8 min­utes. After cook­ing, drain the pota­toes and place them back in the pot, cov­er­ing it with the lid. Shake the pot vig­or­ous­ly for 5 sec­onds to rough­en the edges of the pota­toes. Care­ful­ly trans­fer the pota­toes in a sin­gle lay­er to a bak­ing rack set over a sheet pan, allow­ing them to dry for a min­i­mum of 15 min­utes. They can remain uncov­ered at room tem­per­a­ture for sev­er­al hours or be refrig­er­at­ed for up to 6 hours.

While the pota­toes dry, pour veg­etable oil onto anoth­er sheet pan, tilt­ing it to ensure the oil spreads even­ly. Place this pan in the oven for 5 to 7 min­utes, or until the oil becomes smok­ing hot. With cau­tion, trans­fer the pota­toes into the hot oil using a large met­al spat­u­la. Toss the pota­toes light­ly to ensure each piece is coat­ed with the oil and then spread them even­ly over the pan. Low­er the oven tem­per­a­ture to 350 degrees and roast the pota­toes for 45 min­utes to one hour. Be sure to turn them occa­sion­al­ly with tongs until they are thor­ough­ly browned and crisp on the out­side while remain­ing ten­der and creamy on the inside.

Once done, trans­fer the roast­ed pota­toes to a serv­ing plat­ter. Before serv­ing, gen­er­ous­ly sprin­kle them with 1½ to 2 tea­spoons of sea salt and fresh pars­ley. Serve hot and enjoy the deli­cious­ly roast­ed Yukon Gold pota­toes.