Emilys English Roasted Potatoes
Ingredients
- Kosher salt
- 3 pounds large Yukon Golden Potatoes, peeled and 1 1/2 to 2-inch diced
- 1/2 cup veg. oil
- Course Sea salt
- Minced Parsley
Directions:
- Preheat oven to 425.
- 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.)
- 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 (I use a large metal spatula)
and toss them lightly to coat each potato with the hot oil.
-
- Lower the oven temperature to 350 degrees F.
- 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.
- Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea
salt and parsley and serve hot.