English Roasted Potatoes

Name: English Roasted Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: 5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2- to 2-inch chunks; Kosher salt; 1/2 cup vegetable oil or other neutral oil; Freshly ground pepper

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Level: Easy

Total: 1 hr 20 min
Active: 20 min

Yield: 6 to 8 servings

English roast potatoes, or ‘roasties’ as they are often called, are a delicious and classic side dish often served for special occasions. Although the cooking time is long, it is mostly hands off and worth the wait. These potatoes have a perfectly golden crunchy exterior with a creamy potato inside. To achieve that, they are parboiled, shaken in a colander to rough them up a bit, then baked in hot oil until crispy. They're sure to be the new star of the holiday table.

Level: Easy

Total: 1 hr 20 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2- to 2-inch chunks

Kosher salt

1/2 cup vegetable oil or other neutral oil

Freshly ground pepper

Directions

Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Set a rack on a rimmed baking sheet.
Put the potatoes in a large pot; add 2 quarts water and 2 tablespoons salt. Bring to a boil over medium-high heat, then continue to boil until the potatoes are easily pierced with a knife but not fully cooked through, 6 to 8 minutes. Drain in a colander, then shake until small scraggly bits form on the outside of the potatoes (these will crisp in the oven).
Arrange the potatoes on the rack on the baking sheet to air-dry slightly. Meanwhile, divide the vegetable oil between 2 separate baking sheets; heat in the oven for 10 minutes. Carefully remove the hot baking sheets from the oven and divide the potatoes between them. Season each batch with 1 teaspoon salt and a few grinds of pepper. Bake until the scraggly bits of potatoes start to crisp and the rest of the potatoes turn slightly golden, 20 to 30 minutes. Toss once or twice, then return to the oven, rotating the baking sheets from top to bottom and front to back; continue baking until the potatoes are golden brown and crispy, 20 to 30 minutes (if they start to get too dark on one side, stir again). Season with salt and pepper.