Recipes

[Chi-town girl]

This recipe was featured on a previous show; will be in the new Ina cookbook - Modern Comfort Food. Her website crashed the other day when she posted the recipe

• 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

[Grouchomarx]

I saw that episode when it first aired, it was cute.  Emily Blunt is adorable.  Those potatoes looked really good!

[Somertime]

Roasted potatoes are delicious!  You do not have to par boil them.  They are fabulous around a roast but you will need a roast that has a lot of fat on it.  Works fabulous with leg of lamb!

Chose the number of potatoes you wish.  Peel, cut into pieces, odd sizes, place around the roast with onions cut into 8th and roast along with the meat.

Chose the number of potatoes you wish.  Peel, cut into pieces, odd sizes, chop and onion, place in a roasting pan or glass dish,  Coat with olive oil the potatoes and the onions, sprinkle with salt.  Place in a 350 degree onion cook for 1hour to 1 1/2 hours until crispy and brown.

Alternative:  Liptons Onion Soup (dry), olive oil, potatoes, recipe on the box!

[chickenbutt]

I agree with Somertime.  I've made roasted potatoes like that a number of times over the years and never have par boiled them ahead of time. 

I also like to add carrots with the roasted potatoes and season & roast them together.  Don't need to cook those ahead of time, either.

One way I like to get the oil (I would use olive oil) on the veg is to grab one of the gallon-size baggies, put the veg in the baggie, drizzle in a little oil, then seal up the bag with a lot of air in it.  Take it between the hands and shake it until everything is evenly coated.   I do this with a few things so that there isn't oil laying on the pan and, instead, it's ON the food.   

[Mimi 1883]

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@Somertime wrote:

Roasted potatoes are delicious!  You do not have to par boil them.  They are fabulous around a roast but you will need a roast that has a lot of fat on it.  Works fabulous with leg of lamb!

Chose the number of potatoes you wish.  Peel, cut into pieces, odd sizes, place around the roast with onions cut into 8th and roast along with the meat.

Chose the number of potatoes you wish.  Peel, cut into pieces, odd sizes, chop and onion, place in a roasting pan or glass dish,  Coat with olive oil the potatoes and the onions, sprinkle with salt.  Place in a 350 degree onion cook for 1hour to 1 1/2 hours until crispy and brown.

Alternative:  Liptons Onion Soup (dry), olive oil, potatoes, recipe on the box!

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@Somertime  No, these roasted potatoes are very different than normal/regular roasted potatoes. I use a similar recipe and they are, by far, the best roasted (Rosti) potatoes I have ever eaten. There really is a difference.

[depglass]

Amazon shows  a release date of Oct 6 2020.  I am leery of recipes that use a lot of cooking vessels, whether pans or bowls.  This one does.  Overalll I love her recipes, so I'd still give it a stab.  I also would try the Lipton's Onion Soup version.  

[momtochloe]

@Chi-town girl  I had made these and they are delicious!

As it's just me, I often "alter" recipes to fit my needs but I followed this to the letter and it was worth it.  The potatoes were delicious and have made them several times.  It's a great recipe and I hope folks give it a try!

[ValuSkr]

The potatoes look delicious.  The only part of the recipe that gives me pause is the "smoking oil."  I'd be afraid of setting off the smoke alarm in my small kitchen.

[Chicagoan]

The par boiling and shaking to rough up the edges to create crispy edges is what separates the English technique from American, delicious! 

[nyc1]

i never parboil and they always come out with a crisp crunchy outside and creamy inside.  Love Ina.