Ina Garten Crispy English Potatoes
These are traditional British-style roast potatoes, where potatoes are first boiled until tender, slightly roughed up to create textured surfaces, and then roasted in hot oil or fat until golden and ultra-crispy. Ina’s version keeps it simple and foolproof while ensuring the perfect balance between a fluffy center and crispy exterior.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Category: Side dish
- Method: Boiling + Roasting
- Cuisine: British
Ingredients
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2½ pounds Yukon Gold or Russet potatoes, peeled and cut into large chunks
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2 teaspoons kosher salt (for boiling water)
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4 tablespoons olive oil (or duck fat for extra richness)
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1 teaspoon kosher salt (for seasoning)
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½ teaspoon freshly ground black pepper
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1 tablespoon chopped fresh rosemary or thyme (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to heat as well.
Bring a large pot of salted water to a boil. Add the potato chunks and cook for 10–12 minutes, until just fork-tender but not falling apart.
Drain the potatoes well. Return them to the pot and gently shake them around to rough up the edges. This creates more surface area for crisping.
Carefully remove the hot baking sheet from the oven. Drizzle the olive oil over the sheet, then add the potatoes, spreading them out in a single layer. Toss gently to coat with oil.
Sprinkle the potatoes with kosher salt, pepper, and fresh herbs if using. Roast for 45–50 minutes, turning once or twice during cooking, until deeply golden and crispy on all sides.
Transfer to a serving platter, sprinkle with a bit more salt if desired, and serve immediately.
Find it online: https://inagartencooks.com/ina-garten-crispy-english-potatoes/