Emily Blunt's English Roasted Potatoes

 

I became a big fan of Emily Blunt after I saw her in the remake of "Mary Poppins". Loved her in "A Quiet Place" and A Quiet Place 2". Imagine my surprise to learn that Ina Garten loves Emily Blunt for her English Roasted Potatoes Recipe. You will, too.

Bloggers Note: For those of you subscribed to my blog, I apologize that you were sent the recipe again. However, the original post became corrupt and I had to rewrite it. Sorry for any inconvenience.

INGREDIENTS

Kosher salt

3 pounds Yukon gold potatoes, peeled and cut to 1-1/2 inch dice

1/2 cup vegetable oil

Coarse sea salt

Minced parsley

DIRECTIONS

1. Preheat oven to 425º.
2. Bring a large pot of water with 2 tablespoons kosher salt to a boil.  Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.  Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges.  Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan.  Set aside to dry for at least 15 minutes.  (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
3. Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.  Transfer the potatoes carefully into the oil ( use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350º. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
4. Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.