Easy Crispy English Roasted Potatoes
Easy Crispy English Roasted Potatoes are delicious and easy side dish perfect for any occasion, that's sure to impress.
Servings: 8
Calories: 218kcal
Equipment
- Large Pot
- Mesh Colander
- 2 half sheet pans
- Half Sheet Cooling Rack
- Non-Stick Extra-Wide Heavy-Duty Aluminum Foil
- half sheet 3-inch deep baking pan
- Paper Towels
Ingredients
- 5 lbs Yukon Gold Potatoes
- 2 tbs Kosher Salt
- ¾ c Vegetable Oil
- 2 teaspoon Sea Salt or Fleur de Sel
- 1 tbs Fresh Parsley minced
Instructions
- Preheat oven to 425°F. Place a half-sheet rack inside a half-sheet pan and set aside until ready to use. Line a half-sheet 3-inch deep baking pan with non-stick, extra-wide, heavy-duty aluminum foil and set aside until ready to use.
- Wash, scrub, and peel the potatoes. Then, cut them into 2-inch chunks.
- Add the Kosher salt to a large pot of water and bring to a boil. When the water comes to a boil, add the potatoes chunks. Return the water to a boil and cook the potatoes for eight minutes.
- Drain the potatoes in a mesh colander. Then, gently shake the potatoes in the colander to rough up the outsides.
- Carefully transfer the potatoes to the prepared rack set in the half-sheet pan. Allow the potatoes to dry for at least 15 minutes. (They can sit at room temperature for a few hours like this.)
- Pour the oil into the prepared baking pan, tilt the pan to evenly distribute the oil, and place the pan in the 425°F oven for 5 to 7 minutes, until the oil is smoking hot.
- Remove the pan from the oven and reduce the temperature to 375°F. Then, carefully add the potato chunks to the pan and gently stir them in the hot oil, so that all of the chunks are coated. Roast the potatoes in the oven for 45 minutes to an hour. (They can return to the oven before the lower temperature has been reached.)
- Turn the potatoes every 15 minutes with tongs, until very browned and crispy on the outside, and tender and creamy on the inside.
- Remove from the oven and immediately sprinkle with sea salt. Line a half sheet pan with a double layer of paper towels, then transfer the hot potatoes to allow the excess oil to drain.
- Serve warm garnished with freshly minced parsley.
- Yield 8 servings
Notes
- If you don't have a half sheet 3-inch deep baking pan you can use a half sheet pan, just take extra care when turning the potatoes.
Nutrition
Calories: 218kcal | Carbohydrates: 50g | Protein: 6g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2343mg | Potassium: 1197mg | Fiber: 6g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 57mg | Calcium: 36mg | Iron: 2mg
