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

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Emily’s English Herb Roasted Potatoes are the ultimate crispy-creamy side dish, originally Emily Blunt’s cherished family recipe and popularized by Ina Garten on Modern Comfort Food. I’ve enhanced this legendary recipe with aromatic herbs while maintaining the signature technique that creates impossibly crispy exteriors and fluffy, creamy interiors.

Full disclosure: this is not my original recipe. Emily’s English Roasted Potatoes are Emily Blunt’s treasured family recipe, and I apologize that my name appears above – in this case, I’m simply the author sharing this incredible dish with you! After watching Ina Garten feature this recipe on Food Network’s Modern Comfort Food and reading about it on her Barefoot Contessa website, I knew I had to master this technique.

The result? Pure perfection! These herb roasted potatoes have earned a permanent spot in my regular rotation because they’re foolproof and spectacular every single time. Initially, I made Emily Blunt roasted potatoes recipe exactly as written countless times, but you know me – I can never leave well enough alone! My herb-enhanced version maintains all those coveted crispy nooks and crannies while adding aromatic depth.

Whether you stick with Emily’s original version or try Emily’s English roasted potatoes herb twist, you’re guaranteed to fall in love with this roasted potatoes recipe. But don’t limit yourself (LOL) try my roasted crispy garlic potatoes and roasted rosemary and garlic baby potatoes too. I’ve got a roasted potato recipe for everyone!!!

What Makes Emily’s Recipe Special

Emily Blunt’s roasted potatoes recipe isn’t just another crispy roasted potatoes recipe – it’s a masterclass in technique. The secret lies in three game-changing steps that most recipes skip:

The Parboiling Method: Unlike regular roasted potatoes that go straight into the oven, Emily’s technique parboils the potatoes first. This pre-cooking creates the fluffiest interior while preparing the exterior for maximum crispiness.

The Shake Technique: After draining, the vigorous shaking creates roughened edges that multiply the surface area, resulting in exponentially more crispy bits than smooth-surfaced potatoes. (You know, the nooks and crannies of this potato dish!!!)

The Hot Oil Method: Most recipes toss cold potatoes with oil. Emily’s method heats the oil until smoking before adding potatoes, creating an immediate sizzle that begins the crisping process instantly.

This isn’t just theory – it’s a proven technique that transforms ordinary Yukon Golds into restaurant-quality English roasted potatoes Ina Garten style perfection. Those girls know what they are doing!!

Emily Blunt’s Original vs. My Herb Version

Emily’s Original Technique (The Foundation):

Parboil, shake, dry, hot oil method
Simple seasoning with just salt
Focus on perfect texture over flavor complexity
Foolproof results every single time

My Enhanced Herb Version (The Evolution):

Same proven technique as Emily’s original
Added dried oregano and thyme for Mediterranean flavor
Fresh parsley for color and brightness
Maintains all the crispy nooks and crannies
Enhanced flavor without compromising texture

The beauty of my version is that it respects Emily Blunt’s brilliant technique while adding aromatic depth. You get all the textural perfection of the original with elevated flavor that makes these herby roasted potatoes irresistible.

Why These Are Better Than Regular Roasted Potatoes

Having tested dozens of roasted potato recipes, I can confidently say Emily’s English roasted potatoes technique produces superior results:

Texture Superiority: Regular roasted potatoes often turn out either crispy outside with hard centers, or soft throughout with minimal crispiness. Emily’s method guarantees both – crispy, craggy exteriors with impossibly creamy, fluffy interiors.

Flavor Penetration: The parboiling in salted water seasons the potatoes from within, while the hot oil method creates better browning and flavor development.

Consistency: This technique works every single time. No more hit-or-miss results – just perfect potatoes that make every meal special.

Visual Appeal: The roughened edges create dramatic texture and visual interest that makes these potatoes Instagram-worthy.

Professional Tips from Testing This Recipe 20+ Times

After making these herb roasted potatoes countless times for family dinners, holidays, and dinner parties, here are my hard-earned insights:

Temperature Precision Matters: Don’t skip preheating to exactly 425 degree F initially. Lower temperatures won’t create the proper sizzle effect.

Timing the Oil: The oil must be smoking hot – literally smoking. If it’s not smoking, wait longer. This creates the signature sizzle. (Turn on your vent and open the doors if you must…this recipe is so worth it!)

Potato Size Consistency: Cut potatoes to similar sizes (about 2-inch pieces) for even cooking. Irregular sizes mean some pieces overcook while others undercook.

The Shake Test: You’ll know you’ve shaken enough when the potato edges look fluffy and roughened, like they’ve been grated slightly.

Don’t Rush the Drying: Those 15 minutes aren’t optional. Wet potatoes won’t crisp properly, no matter how hot your oil is. I usually let them sit longer so I know for sure that they are dry enough;

Turn Gently: Use tongs, not a spatula, to turn potatoes. Spatulas can break the delicate crispy crust you’ve worked to create.

The Science Behind Perfect Roasted Potatoes

Understanding why Emily’s technique works helps you execute it flawlessly:

Parboiling Creates Structure: The brief boil gelatinizes the outer starch layer while keeping the interior firm. When shaken, this creates the perfect texture contrast.

Moisture Removal is Critical: Excess moisture is the enemy of crispiness. The drying step removes surface moisture, allowing for proper browning through the Maillard reaction. (I write all about the Maillard reaction on my roasted asparagus recipe.)

Hot Oil Physics: Cold oil slowly heats with the potatoes, creating soggy results. Hot oil immediately begins dehydrating the potato surface, forming the crispy crust.

Temperature Drop Strategy: Starting high (425 degrees F) creates initial sizzle, then dropping to 350 degrees F prevents burning while allowing interior cooking.

Common Mistakes to Avoid

After troubleshooting this recipe with countless readers, here are the most common pitfalls:

Mistake #1: Skipping the parboiling step – this is non-negotiable for proper texture.

Mistake #2: Not letting oil get hot enough – you need that dramatic sizzle when potatoes hit the pan.

Mistake #3: Overcrowding the pan – potatoes need space to crisp. Use two pans if necessary.

Mistake #4: Moving potatoes too frequently – let them develop crust before turning.

Mistake #5: Using the wrong potato variety – waxy potatoes like Yukon Gold are essential.

Mistake #6: Adding fresh herbs during roasting – they’ll burn. Add fresh herbs after cooking.

Nutritional Information

Understanding the calories roasted potatoes contain helps you plan balanced meals. A typical serving (approximately 4-5 medium potato pieces) contains roughly 180-220 calories, depending on the amount of oil absorbed during roasting.

Nutritional highlights per serving:

Calories: 180-220
Carbohydrates: 35-40g (complex carbs for sustained energy)
Protein: 4-5g
Fat: 6-8g (primarily from heart-healthy vegetable oil)
Fiber: 3-4g (supports digestive health)
Potassium: 620mg (supports heart health and muscle function)
Vitamin C: 45% daily value (immune system support)

Yukon Gold potatoes are nutritional powerhouses, providing essential vitamins, minerals, and complex carbohydrates that fuel your body efficiently. The herbs add antioxidants and anti-inflammatory compounds without additional calories.

Sources: USDA FoodData Central and Harvard T.H. Chan School of Public Health

Essential Ingredients

Yukon Gold Potatoes – The star of the show! These waxy potatoes hold their shape beautifully while developing the perfect creamy interior. Their thin skins become incredibly crispy when roasted.

Vegetable Oil – Creates the essential hot oil bath that gives these potatoes their signature crunch. Choose a neutral oil with a high smoke point.

Sea Salt (Maldon is preferred) – The finishing touch that makes flavors pop. Maldon’s flaky texture provides bursts of salinity that complement the creamy potato interior perfectly.

Fresh Parsley – Adds bright color and fresh herb flavor that cuts through the richness.

Kosher Salt – Used in the boiling water to season the potatoes from within.

Dried Oregano and Thyme – My signature enhancement! These Mediterranean herbs infuse the potatoes with aromatic, earthy flavors that elevate the entire dish.

Ingredient Substitutions

Potato Alternatives: While Yukon Golds are ideal, you can substitute with fingerling potatoes, red potatoes, or even russets (though texture will vary slightly).

Oil Options: Avocado oil, canola oil, or grapeseed oil work excellently. Avoid olive oil as it has a lower smoke point.

Herb Variations: Try rosemary and sage, Italian seasoning, or garlic powder. Fresh herbs can be substituted but add them after roasting to prevent burning.

Salt Substitutes: Flaky sea salt, coarse kosher salt, or even flavored salts like garlic salt work beautifully for finishing.

How to Make Perfect Herb Roasted Potatoes

Step 1: Prep and Preheat Preheat your oven to 425 degrees F. This high initial temperature is crucial for achieving maximum crispiness.

Step 2: Parboil for Perfection Bring a large pot of water with 2 tablespoons of kosher salt to a rolling boil. Add the potatoes, return to a boil, then lower heat and simmer for exactly 8 minutes. This partial cooking creates the fluffy interior while preparing the exterior for crisping.

Step 3: The Secret Shake Drain the potatoes thoroughly, then return them to the pot with the lid on. Shake the pot vigorously for 5 seconds – this roughens the edges, creating more surface area for ultimate crispiness.

Step 4: Crucial Drying Time Transfer potatoes in a single layer to a baking rack set over a sheet pan. Let them dry for at least 15 minutes (they can sit at room temperature for several hours or refrigerated up to 6 hours). This step removes excess moisture that would prevent proper crisping.

Step 5: Heat the Oil Pour vegetable oil onto a sheet pan, tilting to distribute evenly. Place in the preheated oven for 5-7 minutes until the oil is smoking hot – this creates the sizzling reaction that forms the crispy crust.

Step 6: The Sizzle Carefully transfer potatoes to the hot oil (it should sizzle immediately!). Sprinkle with dried oregano and thyme, then toss gently to coat each potato with the blazing oil.

Step 7: Low and Slow Roasting Lower oven temperature to 350 degrees F and roast for 45 minutes to 1 hour, turning occasionally with tongs. The potatoes are done when they’re deeply golden, incredibly crispy outside, and tender-creamy inside.

Step 8: Perfect Finishing Transfer to a serving platter and immediately sprinkle generously with 1½-2 teaspoons of flaky sea salt and fresh chopped parsley. Serve immediately while piping hot.

Serving Suggestions and Meal Pairings

These Emily’s English roasted potatoes are incredibly versatile and pair beautifully with:

Holiday Mains: Perfect alongside roasted turkey, leg of lamb, prime rib, or glazed ham. The crispy texture provides excellent contrast to rich, tender meats.

Weeknight Dinners: Serve with grilled chicken, pan-seared salmon, or roasted pork tenderloin for an elevated everyday meal.

Brunch Spreads: These potatoes shine alongside eggs Benedict, quiche, or breakfast casseroles.

Vegetarian Meals: Pair with roasted vegetables, grain bowls, or hearty salads for a satisfying plant-based meal.

Wine Pairings: The herb flavors complement Sauvignon Blanc, Pinot Noir, or a crisp Rosé beautifully.

Storage and Reheating Tips

How to Reheat Roasted Potatoes: The key to maintaining crispness when reheating is using high, dry heat.

Best Reheating Method: Preheat oven to 400 degrees F. Spread leftover potatoes on a baking sheet in a single layer and reheat for 10-15 minutes until heated through and crispy again.

Can I Reheat Roasted Potatoes in Other Ways?

Air Fryer: 375 degrees F for 5-7 minutes (most effective for crispiness)
Skillet: Heat over medium-high heat with a little oil, turning frequently
Avoid Microwave: This creates soggy potatoes and destroys the crispy texture

Storage: Refrigerate leftovers in an airtight container for up to 4 days. For best results, store on paper towels to absorb excess moisture.

Make-Ahead Tips: Complete through the drying step, then refrigerate up to 6 hours before the final roasting step.

Frequently Asked Questions

Why do my roasted potatoes turn out soggy?

Skipping the parboiling and drying steps is the main culprit. The potatoes must be thoroughly dried before hitting the hot oil.

Can I make these potatoes ahead of time?

Yes! Complete all steps through drying, then refrigerate up to 6 hours. The final roasting should be done just before serving.

What's the best potato variety for roasting?

Yukon Golds are ideal because they’re waxy enough to hold their shape while becoming creamy inside. Their thin skins crisp beautifully.

How do I know when the oil is hot enough?

The oil should be visibly shimmering and smoking slightly. If you add a potato piece, it should sizzle immediately and vigorously.

Can I double this recipe?

Absolutely! Just use two sheet pans and ensure potatoes aren’t overcrowded, which prevents proper crisping.

Why lower the oven temperature after adding potatoes?

The initial high heat creates the sizzle and begins crisping, while the lower temperature allows the interior to cook through without burning the exterior.

How can I make these potatoes extra crispy?

Ensure potatoes are completely dry before roasting, don’t overcrowd the pan, and resist the urge to move them too frequently while roasting.

What makes Emily Blunt's technique different from other roasted potato recipes?

The combination of parboiling, shaking to roughen edges, proper drying time, and the hot oil method creates superior texture that regular roasted potato recipes can’t match.

Can I use this technique with sweet potatoes?

While you can try it, sweet potatoes have different starch content and won’t achieve the same texture. Stick with regular potatoes for best results.

How long do these potatoes stay crispy?

They’re at peak crispiness immediately after cooking but remain relatively crispy for about 30 minutes at room temperature.

Reader Success Stories

I’d love to hear about your experience making these Emily’s English Herb Roasted Potatoes! Whether you tried the original technique or my herb-enhanced version, your feedback helps other readers succeed with this recipe.

Share your results in the comments below and let me know:

How did your potatoes turn out?
Did you make the original or did you add herbs?
Did you make any modifications?
What did your family think?
Any tips or tricks you discovered?

Your success stories and photos inspire other home cooks to try this amazing recipe!

Recipe Rating & More Delicious Potato Recipes

I hope you absolutely love these herb roasted potatoes as much as my family does! Please leave a 5-star rating and tell me about your experience in the comments below.

If you enjoyed this recipe, you’ll definitely want to try some of my other show-stopping potato dishes:

Smashed Loaded Potatoes – Crispy, loaded, and irresistible
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip – Elegant and flavorful
German Potato Salad – Traditional comfort food
Roasted Crispy Garlic Potatoes – Garlicky perfection
Leftover Mashed Potato Cakes – Creative way to use leftovers
Decadent Make-Ahead Mashed Potatoes – Holiday entertaining made easy
Sweet Potato Souffle with Crunchy Streusel Topping – The ultimate sweet side dish

Each recipe is designed to be foolproof and absolutely delicious – perfect for any occasion from weeknight dinners to holiday feasts!

Did you make this recipe? I’d love to see your results! Tag me on social media and leave a review below!