Emily's English roasted potatoes from Modern Comfort Food (page 171) by Ina Garten

  • potatoes
  • parsley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heyksquared on February 01, 2026

    These take awhile to prepare, but are so delicious — crispy on the outside and creamy on the inside.

  • dbuhler on January 15, 2024

    These were delicious! I really enjoyed the crisp outside and creamy inside, however, mine didn't get as crisp as the ones pictured in the book. I will cook mine longer next time and see if that helps, but I needed to stop at the 45-minute mark so we could get dinner on the table (I misread the instructions and didn't realize just how long these would take to prepare). Now that I know I will plan ahead accordingly.

  • averythingcooks on May 05, 2022

    I basically echo the comments - wonderfully crispy and still soft inside! I scaled this back to 1/3 which was perfect for the 2 of us and I did go a bit lighter on the oil. Next time I will prep the potatoes to the drying rack stage ahead of time as she suggests. And there will be a next time for sure.

  • Rinshin on April 03, 2022

    This was one of the best potato recipes we’ve tasted. Very creamy inside and perfectly crusted on outside. No dryness at all like most baked style potatoes. Can prep ahead and final baking takes about 50-60 min in the oven . Used smoked salt and minced rosemary for finishing. Although I served these with salmon, it would be great with steaks.

  • Zosia on January 18, 2021

    They were exactly as advertised and the best I've ever made. I based the amount of oil on the size of the pan I used; 3 tbsp coated it generously and was enough to brown the potatoes with some left over.

  • anya_sf on December 27, 2020

    It seemed like too much oil, but I think it was necessary for proper browning, and surprisingly most of the oil stayed in the pan so the potatoes were not greasy. They were super crispy on the outside and creamy inside, exactly as promised. We loved them.

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