- Jennifer Garner has revealed that she cooks Emily Blunt’s English Roast Potatoes every week.
- She found the recipe in Ina Garten’s cookbook and swears by the dish.
- I first tried the recipe when I was learning to cook and it’s still one of the best I’ve ever made.
Anyone who follows Jennifer Garner’s Instagram knows she loves spending time in the kitchen.
And Garner recently revealed that one of her favorite weekly recipes comes courtesy of Emily Blunt and Ina Garten.
The actress told People that she’s made Blunt’s English Roast Potatoes nearly every week since discovering the recipe in Garten’s “Modern Comfort Food” cookbook, which was published in October 2020. .
Garner calls the recipe a “definite recommendation” and I wholeheartedly agree. It’s one of the tastiest dishes I’ve ever made, and I write about food for a living.
Emily Blunt taught Ina Garten how to make her family’s special recipe on an episode of ‘Barefoot Contessa’
The actress told Garten that these English roast potatoes are a “staple in the Blunt household,” revealing all of her tips and tricks on the 2018 episode of Food Network.
Garten shared the recipe again in May 2020 when her Instagram followers asked for pantry-friendly dishes to prepare during the first pandemic lockdown. The recipe was so successful that it temporarily crashed the “Barefoot Contessa” website.
Months later, Blunt’s family recipe appeared in Garten’s “Modern Comfort Food” cookbook, where it was discovered by Garner.
“I did them regularly,” she told People earlier this month. “Rarely a week goes by that I’m not [the kitchen] peeling potatoes, trying to make them like Emily’s. My kids love them.”
Blunt’s English Roast Potatoes recipe is super easy, even for newbie chefs
I first made Blunt’s family recipe when I lived as a Garten for a day during lockdown (an experience I highly recommend). I was new to the kitchen at the time, but I couldn’t believe how easy this raised potato dish was to make.
The recipe only requires four simple ingredients. All you need are Yukon Gold potatoes – peeled and cut into 1½ to 2 inch pieces – plus parsley, salt and vegetable oil.
To start, I added my potatoes to a large pot of boiling water seasoned with two tablespoons of salt. I let the water come back to a boil, then lowered the heat, allowing my potatoes to simmer for eight minutes.
I drained the water and put the potatoes back in the pot. Then I covered it with the lid and gave it a good shake for five seconds. Blunt told Garten it was his mother’s trick to help roughen the edges of potatoes.
“That’s the practice part,” she said. “If you grate the edges, once you roast them, it gives a really nice crispy crunch.”
Then I tried Blunt’s second special trick – let the potatoes dry for 15 minutes before putting them in the oven.
“It was my addition that made my mom a little nervous at Christmas,” Blunt told Garten. “Because his whole thing is like, shake ’em up and dip ’em in oil – don’t think about it too much!
“But I said, ‘Mom, that’s a really good trick. You put them on the rack and get all the moisture out of them, and then it forms such a fantastic crust on the outside.'”
And if you don’t have a cooking grid, don’t worry. I just placed a paper towel on a baking sheet and let my potatoes dry on it.
Blunt’s English Roast Potatoes take about 45 minutes to cook
While parboiling my potatoes, I preheated the oven to 425 degrees Fahrenheit and poured half a cup of vegetable oil into a baking sheet. I threw the pan in the oven and let it sit for about five minutes.
“You want it to smoke,” Blunt told Garten during the “Barefoot Contessa” episode. “It should hurt your eyes a little when you take it out.”
I transferred my potatoes to the skillet after they had finished drying and tossed them lightly in the hot oil. I then lowered the temperature to 350 degrees Fahrenheit and roasted my potatoes for 45 minutes, turning them every quarter hour.
Blunt potatoes capture that magical combination of crispy and creamy
After sprinkling my dish with sea salt and fresh parsley, I admired the plate of gorgeous golden potatoes in front of me.
And Blunt’s potatoes tasted even better than they looked. The crust had the perfect crunch, while the middle was soft and delicate. The parsley on top also added a nice pop of color and freshness.
Blunt’s special tricks were definitely worth the extra effort to take these potatoes to the next level. And they still tasted great when I used my leftovers for an impromptu hash the next day.
So I’m not surprised that Garner makes these potatoes every week. If you’re looking for an easy, comforting dish that everyone will love, Blunt’s recipe will always deliver.