A simple step by step guide to classic English crispy roasted potatoes. Crispy on the outside. Creamy on the inside. 

2 tbsp Kosher salt for boiling potatoes
6 medium/large russet or Yukon Gold potatoes, peeled and cut in 1 to 2 inch pieces
½ cup fresh EVOO
Fleur de Sal sea salt
Garnish: freshly parsley leaves, diced



Preheat oven to 425°. Place a large rimmed baking sheet in the oven while it preheats. Rinse the potatoes under cold water to remove excess starch. Bring a large pot of salted water to a boil. Add potatoes to boiling water and cook for about 7 minutes. Drain potatoes and return to the pot. Shake the pot gently to roughen up the edges of the potatoes. This step helps to create a crispy exterior.

Drizzle EVOO over potatoes. Toss the potatoes until they are evenly coated with the oil. Carefully remove the hot baking sheet from the oven. Spread the potatoes out on the baking sheet in a single layer. Make sure each potato has enough space around it to crisp up properly. Place the baking sheet back in the oven. Reduce heat to 350°. Roast for about 45 minutes until they are golden brown with crispy edges. Be sure to flip the potatoes once or twice through the cooking time to ensure even browning. Once done, remove from the oven and let them cool for 2 to 3 minutes before serving. This allows them to crisp up even more.