Emily Blunt's English Roasted Potatoes Recipe That Jennifer Garner Makes Once A Week
- Ayandrali Dutta
Updated : July 06, 2022 03:07 IST
This quick and easy recipe of roasted potatoes uses only four ingredients and is one of the simplest that one can find.
Recently the Wakefield actress Jennifer Garner was heard saying that 'rarely a week goes by' that she doesn’t make the recipe from Emily Blunt. For those wondering what recipe it she referring too, it’s the recipe of Emily Blunt’s English roasted potatoes.
She says that she had been making them consistently and there is rarely a week that goes in her house when she is not making them. She says each week she finds herself in the kitchen peeling potatoes and making them as her kids love them. She also strongly happens to recommend it.
Emily’s recipe has also found her place in Ina Garten's 2020 cookbook, Modern Comfort Food. This quick and easy recipe that sees barely few steps and has only four ingredients is one of the simplest roasted potatoes one can make. The dish only takes boiling the potatoes and draining them and then putting them back to the pot until shaken for a few moments. Blunt calls it the “"the workout part”. The potato gets a nice crisp on the sides and is soft in the centre. Garner admits that she has a real love affair with cookbook and loves following recipes.
Emily Blunt’s English Roasted Potatoes recipe finds a place in Ina Garten’s new cookbook, Modern Comfort Food. She also says “Actor Emily Blunt and I prepared a proper English Sunday lunch together, and she showed me how to make her family’s roasted potatoes,” says Ina. “Crispy on the outside and creamy on the inside, they’re delicious!”
• 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 oven to 425°F. Bring large pot of water with 2 tbsp kosher salt to a boil. Add potatoes, return to a boil, lower heat and simmer for 8 minutes.
• Drain potatoes, place them back in pot with lid on, and shake pot roughly for 5 seconds to rough up edges.
• Carefully transfer potatoes in one layer to baking rack set over sheet pan. Set aside to dry for at least 15 minutes. (They can sit uncovered at room temperature for several hours or in the fridge for up to 6 hours.)
• Pour oil onto another sheet pan, tilt pan to distribute oil and place pan in oven for 5 to 7 minutes, until oil is smoking hot. Transfer potatoes carefully into oil (I use a large metal spatula) and toss them lightly to coat each potato with hot oil.
• Evenly spread out potatoes and lower oven temperature to 350°F. Roast for 45 minutes to 1 hour, turning potatoes occasionally with tongs, until very browned and crisp on outside and tender and creamy inside.
• Transfer to serving platter, sprinkle generously with 1½ to 2 tsp of sea salt and parsley, and serve hot.
The recipe source is excerpted from Modern Comfort Food by Ina Garten. ©2020 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House.