English roasted potatoes recipe

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Emily's English Roasted Potatoes from Barefoot Contessa. 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. …

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Ina Garten’s Emily’s English Roasted Potatoes is made with kosher salt, Yukon Gold potatoes, vegetable oil, coarse sea salt, and fresh parsley. This easy roasted potatoes recipe creates a delicious side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people. This Emily’s English Roasted Potatoes Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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