Ina Garten Crispy English Potatoes Recipe
Are you looking for the best side dish ever? This Ina Garten Crispy English Potatoes Recipe is a winner.
Ingredients
- 4 pounds large Yukon Gold potatoes.
- 1 cup vegetable oil or lard.
- 2 teaspoons fleur de sel.
- 1 teaspoon coarse kosher salt.
- 1 tablespoon minced fresh parsley.
Instructions
Peel the Potatoes
- Start by peeling all the Yukon Gold potatoes. Cut them into two-inch thick chunks. Make sure the pieces are similar sizes.
Boil the Water
- Fill a large pot with cold water. Add a pinch of kosher salt. Place the potato chunks into the pot. Bring the water to a boil.
Parboil the Spuds
- Cook the potatoes for exactly ten minutes. They should be tender on the outside. The middle should still be firm. This is very important for texture.
Drain and Shake
- Drain the potatoes in a large colander. Put them back into the empty pot. Put the lid on and shake hard. This roughens up the potato edges.
Heat the Roasting Pan
- Pour the oil into a large roasting pan. Put the pan in the oven. Heat the oil at 450 degrees. The oil must be very hot.
Add Potatoes to Oil
- Carefully add the potatoes to the hot oil. They should sizzle when they touch the pan. Spread them out in a single layer.
Roast Until Golden
- Bake the potatoes for 45 to 60 minutes. Use a spatula to turn them occasionally. They should turn a deep golden brown.
Season and Serve
- Take the pan out of the oven carefully. Drain the potatoes on a cooling rack. Sprinkle with fleur de sel and parsley. Serve them while they are hot!
Notes
- Use Yukon Gold potatoes for the best texture.
- Do not skip the shaking step in the pot.
- Rough edges create the most crunch after roasting.
- Make sure the roasting oil is smoking hot.
- Do not crowd the pan during the baking.
- Space between potatoes helps them crisp up fast.
- Flip them every twenty minutes for even color.
- Use fleur de sel for a fancy salt crunch.
- Serve them immediately after they come out.
- Add fresh herbs at the very last minute.