Emily's English Roasted Potatoes

1. Preheat Oven and Boil Potatoes

Preheat your oven to 425 degrees. Peel and dice the Yukon Gold potatoes into 1½ to 2-inch pieces. In a large pot filled with water, add the potatoes and kosher salt. Bring the water to a boil and let the potatoes simmer for about 8 minutes.

2. Prepare Potatoes for Roasting

Drain the potatoes thoroughly and return them to the pot. With the lid on, give them a good shake for about 5 seconds. Spread the potatoes out on a baking rack set over a sheet pan and let them dry for at least 15 minutes.

3. Heat Oil and Add Potatoes

Pour vegetable oil onto a sheet pan and place it in the oven for 5 to 7 minutes until smoking hot. Carefully remove the pan from the oven and gently toss the potatoes in the oil with a metal spatula, ensuring each piece is well coated.

4. Roast Potatoes

Return the pan to the oven and roast the potatoes for 45 minutes to an hour, turning them occasionally with tongs to ensure even browning. The potatoes should be browned and crisp on the outside and creamy on the inside.

5. Season and Serve

Transfer the roasted potatoes to a serving platter. Sprinkle generously with coarse sea salt and minced fresh parsley. Serve hot.