Ina Garten’s Emily’s English Roasted Potatoes Recipe – Golden Crisp Joy

Crispy, golden-brown potato perfection starts with Ina Garten’s emilys English roasted potatoes that will make your taste buds dance.

Her classic recipe brings the best of British comfort food straight to your kitchen.

Each bite promises a delightful crunch that melts in your mouth with rich, buttery goodness.

The secret lies in selecting the right potatoes and mastering a simple technique that guarantees restaurant-quality results.

Salt and herbs work magic, creating an irresistible side dish that steals the spotlight from any main course.

roasted to golden perfection, these potatoes will have everyone asking for seconds before the first plate is empty.

Get ready to elevate your next meal with this foolproof potato recipe that never disappoints.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: 350 kcal

Servings: 6

What Goes in Ina Garten’s Emily’s English Roasted Potatoes

• Russet Potatoes: Starchy champions that create golden, crunchy exteriors with fluffy interiors. Choose firm, smooth-skinned potatoes without sprouts or green patches.
• Kosher Salt: Crucial for initial boiling to infuse potatoes with flavor. Select coarse-grained salt for even seasoning.

• Vegetable Oil or Olive Oil: Creates super-crispy, golden potato shells. Pick high smoke-point oils that can withstand high roasting temperatures.
• Sea Salt: Provides final flavor punch. Select flaky, coarse sea salt for dramatic finishing touch.

• Fresh Parsley: Adds bright, herbaceous note and beautiful green color. Choose vibrant green leaves without wilting or yellowing.

Must-Have Tools for Ina Garten’s English Roast Potatoes

• Large pot: For boiling potatoes with plenty of water.
• Baking rack: Helps dry potatoes after boiling and roughing up.
• Sheet pan: Used for heating oil and roasting potatoes.
• Metal spatula: Essential for transferring and tossing potatoes in hot oil.
• Pot lid: Needed to shake and rough up potato edges.
• Serving platter: For presenting the final roasted potatoes.
• Colander or strainer: Optional for draining boiled potatoes.
• Measuring spoons: To measure salt and oil accurately.

How to Roast Potatoes Like Emily (Ina’s Way!)

• Potato Preparation

Select fresh, firm potatoes and gather your kitchen tools. Choose a pot large enough to comfortably hold the potatoes and a baking sheet for roasting.

• Water Bath

Fill a pot with water and add a generous pinch of salt. Submerge the potatoes and bring to a gentle simmer, allowing them to soften slightly without breaking apart.

• Surface Texture

Once boiled, drain the potatoes and return them to the pot. Give the pot a vigorous shake to create rough, uneven edges that will crisp beautifully during roasting.

• Oil and Heat

Pour a thin layer of oil onto a baking sheet, spreading it evenly. Place the sheet in a hot oven to create a sizzling surface that will instantly start cooking the potato exterior.

• Roasting Magic

Carefully transfer potatoes onto the scorching oil, ensuring each piece gets coated. Roast in the oven, turning occasionally to achieve a golden, crunchy exterior and a creamy inner core.

• Finishing Touches

Remove the potatoes when they reach a deep golden brown. Sprinkle with fresh sea salt and chopped parsley, allowing the herbs to add a burst of freshness to the crispy potatoes.

Tasty Tweaks for Ina Garten’s English-Style Potatoes

• Opt for starchy potatoes like Russet or Maris Piper for maximum crispiness and fluffy interiors.
• Experiment with herb blends like rosemary, thyme, or garlic powder to add unexpected flavor dimensions to your roasted potatoes.
• Choose high-smoke-point oils such as duck fat, goose fat, or vegetable oil to achieve that golden, crispy exterior without burning.
• Allow potatoes to rest at room temperature before roasting to ensure even cooking and prevent moisture buildup that can reduce crispiness.
• Transform remaining roasted potatoes into a delicious hash or potato salad by chopping and mixing with fresh herbs, mayo, or your favorite seasonings.

Serving Ideas for Ina Garten’s British-Inspired Roasties

• Pair with Sunday Roast: Serve these crispy golden potatoes alongside a classic roasted chicken or beef joint for a traditional British-style Sunday dinner that'll make everyone's mouth water.
• Create a Vegetarian Feast: Complement these potatoes with roasted vegetables like carrots, parsnips, and Brussels sprouts for a hearty vegetarian main course that's packed with flavor.
• Elevate Brunch Spread: Incorporate these potatoes into a weekend brunch by serving them with poached eggs, crispy bacon, and a sprinkle of fresh herbs for a decadent morning meal.
• Appetizer Transformation: Cut the roasted potatoes into smaller bite-sized pieces and serve with a selection of dipping sauces like garlic aioli, herb sour cream, or spicy ketchup for a crowd-pleasing starter.

Storing Ina Garten’s Roasted Potatoes Made Easy

• Maximize Potato Freshness: Store cooled roasted potatoes in an airtight container within the refrigerator for up to 4 days. Reheat gently in the oven to maintain their crispy exterior.
• Prep Ahead Strategy: Boil and rough up potatoes several hours before roasting. Allow them to dry completely, which helps create an extra crispy texture when baking.
• Quick Reheating Trick: Warm leftover potatoes on a baking sheet at 375°F for 10-15 minutes. Spread them in a single layer to ensure even heating and restore their original crispness.
• Smart Storage Solution: Freeze roasted potatoes in a single layer on a baking sheet, then transfer to a freezer-safe bag. They'll keep well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ultimate Ina Garten Emilys English Roasted Potatoes Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Ina Garten’s Emily’s English Roasted Potatoes elevate humble spuds with rich butter and herbs. Crispy exteriors and creamy centers make these potatoes an irresistible side you cannot resist savoring.

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Ingredients

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• 3 lbs (1.36 kg) Yukon gold potatoes, peeled and 1½ to 2-inch diced
• ½ cup (120 ml) vegetable oil
• 1 tsp kosher salt
• 1 tsp coarse sea salt or fleur de sel
• 1 tbsp minced fresh parsley

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Instructions

1. Preheating: Ignite the oven to 425°F / 220°C, creating an optimal roasting atmosphere for transforming potatoes into crispy delights.
2. Parboiling: Submerge potatoes in a salted water bath, boiling for 8 minutes to initiate a tender interior. Drain and return to the pot, then vigorously shake to rough up the exterior, creating perfect crisping surfaces.
3. Drying Preparation: Allow potatoes to air-dry for 15-30 minutes, developing a moisture-free exterior that will guarantee maximum crispiness when roasted.
4. Oil Preparation: Heat a sheet pan with oil in the oven for 5-7 minutes until smoking-hot, ensuring an instantaneous sear when potatoes make contact.
5. Roasting Process: Carefully transfer potatoes into the scorching oil, coating evenly and roasting for 45-60 minutes. Periodically rotate to achieve an impeccably golden, crisp exterior while maintaining a luscious, creamy interior.
6. Finishing Touch: Transfer the roasted potatoes to a serving platter, lavishly garnish with sea salt and freshly chopped parsley. Serve immediately while piping hot to preserve the perfect texture and temperature.

Notes

• Boost Potato Texture: Shaking parboiled potatoes creates rough edges, ensuring maximum crispiness when roasted.
• Preheating Oil Matters: Allow sheet pan with oil to reach smoking point before adding potatoes, which guarantees an ultra-crisp golden exterior.
• Drying Time Enhances Crunch: Letting potatoes air-dry after boiling removes excess moisture, resulting in crunchier roasted potatoes.
• Strategic Rotating Technique: Periodically turning potatoes during roasting ensures even browning and prevents uneven cooking.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: English

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg