75 minutes
Crispy on the outside and creamy on the inside, these English roast potatoes are a perfect side dish for any meal.
tablespoons
Yukon Gold Potatoes, peeled and diced into 1.5 to 2-inch pieces
0 lb
cups
Coarse Sea Salt
teaspoons
Flat Leaf Parsley, minced
tablespoons
1. Preheat Oven
Preheat your oven to 425 degrees Fahrenheit.
2. Boil Potatoes
While your oven is heating up, bring a large pot of water to a boil. Add 2 tablespoons of kosher salt, then carefully drop in the diced potatoes. Allow them to simmer for about 8 minutes.
3. Drain and Shake Potatoes
Once the potatoes are slightly tender but not fully cooked, drain them thoroughly. Return the drained potatoes to the pot, cover with a lid, and give them a vigorous shake for about 5 seconds.
4. Dry Potatoes
Transfer the potatoes to a baking rack set over a sheet pan. Allow them to dry for at least 15 minutes. If you have the time, you can let them dry for several hours or even refrigerate them for up to 6 hours.
5. Heat Oil
While the potatoes are drying, pour the vegetable oil onto a sheet pan and distribute it evenly. Place the pan in the oven to heat for 5 to 7 minutes, or until the oil is smoking hot.
6. Roast Potatoes
Carefully transfer the dried potatoes to the hot oil, using a large metal spatula to toss them so they are well-coated. Place the sheet pan back in the oven and roast the potatoes, turning them occasionally with tongs, for 45 minutes to 1 hour.
7. Season and Serve
Transfer the roasted potatoes to a serving platter. Sprinkle them with 1.5 to 2 teaspoons of coarse sea salt and garnish with minced fresh parsley. Serve immediately.
After parboiling, toss the potatoes with olive oil, crushed garlic, and a mix of herbs such as rosemary, thyme, and parsley before roasting.
. Goose or Duck Fat
Toss the parboiled potatoes with grated Parmesan cheese, garlic powder, and a bit of Italian seasoning before roasting. The cheese will create a crispy, savory crust.
. Fresh Herbs
Swap out the white potatoes for sweet potatoes and season with a blend of smoked paprika, cayenne pepper, and brown sugar for a sweet and spicy twist.
Use a starchy potato like the Russet or King Edward for fluffy insides and a crispy exterior.
Use goose fat, duck fat, beef dripping, or high-quality vegetable oil. Ensure the fat is hot before adding the potatoes.
Preheat the oven to around 425°F (220°C) for a good balance between cooking through and crisping.
Parboil in salted water until slightly tender. Roughened edges after draining aid in crisping.
Avoid overcrowding the pan. Space out the potatoes for even heat circulation and uniform crispness.
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