Recipes

[Chi-town girl]

During winter, we LOVE roasted potatoes as a side dish for a variety of meals - chicken, pork, beef and seafood.

This recipe is one of our regulars

Emily's English Roasted Potatoes

• Kosher salt
• 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
• ½ cup vegetable oil (be sure it’s fresh!)
• Coarse sea salt or fleur de sel
• Minced parsley

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 (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil.  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. Serves 6-8

[Lilysmom1]

@Chi-town girl , both recipes look good.  Which is your favorite?  I think I would lean to the one with garlic!  Thanks for posting.

Has anyone else tried these?  Faborite?  LM

[Chi-town girl]

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@Lilysmom1 wrote:

@Chi-town girl , both recipes look good.  Which is your favorite?  I think I would lean to the one with garlic!  Thanks for posting.

Has anyone else tried these?  Faborite?  LM

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@Lilysmom1 -  I like to use the Emily recipe if I want a double batch for leftover roasted potatoes for weekend breakfasts (smaller pieces) Lately, I've made the Melting potatoes for the pork tenderloin meals

[weezer111]

GOING TO MAKE THESE TOMORROW CHI!

[Imaoldhippie]

I fix potatoes similar to these fairly often, I use olive oil, melted butter, onion and garlic powder and dried parsley, all to taste, no measuring & toss the pototoes in the mixture and bake about an hour.  Yummy.

[loveschocolate]

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@Chi-town girl wrote:

During winter, we LOVE roasted potatoes as a side dish for a variety of meals - chicken, pork, beef and seafood.

This recipe is one of our regulars

Emily's English Roasted Potatoes

• Kosher salt
• 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
• ½ cup vegetable oil (be sure it’s fresh!)
• Coarse sea salt or fleur de sel
• Minced parsley

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 (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil.  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. Serves 6-8

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@Chi-town girl , I have made these and they are sooooo good! 😋