Emily’s English Roasted Potatoes | My Curated Tastes
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Emily’s English Roasted Potatoes | My Curated Tastes
Emily’s English Roasted Potatoes | My Curated Tastes
Emily’s English Roasted Potatoes | My Curated Tastes
Emily’s English Roasted Potatoes | My Curated Tastes

Emily’s English Roasted Potatoes (right from Ina Garten and Emily Blunt)

A family recipe from Emily Blunt has made its way to my family's dinner table. These English roasted potatoes are fabulous. Crisp on the outside and creamy on the inside. I saw her on Ina Garten and had to give them a try. Fabulous.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Easter Dinner, Sides
Cuisine General
Servings 8 Served
Calories 121 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 3 Lbs. Large Yukon Gold potatoes, peeled and
  • 1½ to 2 Inch Diced
  • ½ Cup Vegetable oil
  • Coarse sea salt or fleur de sol to finish the dish
  • 2 Tbsp. Chopped parsley
  • 2 Tbsp. of Kosher salt


  • Preheat the oven to 425 degrees.
  • 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 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.


Calories: 121kcalCarbohydrates: 0.01gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 6mgSugar: 0.01gIron: 0.01mg
Keyword side dish, vegetables
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