It happened in 2020. Ina Garten, the "Barefoot Contessa" herself, posted a photo of some golden, craggy spuds. She credited her friend, actress Emily Blunt. Then, the unthinkable: her website actually crashed. People weren't just curious; they were desperate.
What makes the Emily Blunt roast potatoes so different from the bag of frozen wedges in your freezer? Honestly, it’s not the ingredients. It’s the process. It’s the ritual of it. If you’ve ever wondered why your home-cooked potatoes turn out soggy or just "meh," this recipe is the reality check you probably need.
The method behind the madness
Most people just chop a potato, toss it in some oil, and hope for the best. Big mistake.
The British approach—which Emily learned from her mother—is basically a multi-step engineering project. You aren't just cooking a vegetable; you're creating a structural masterpiece. The goal is a glass-like exterior that shatters when you bite it, hiding a center so fluffy it’s basically mashed.
Parboiling is non-negotiable
You start with Yukon Golds. Don't sub in some random waxy red potato unless you want sadness. Peel them. Dice them into roughly two-inch chunks. Then, you boil them in heavily salted water for exactly eight minutes.
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Why eight? Because you want them tender but not falling apart. Not yet, anyway.
The "Workout" part
This is where the magic happens. After draining the water, you put the lid back on the pot. And you shake. You shake like you’re trying to win a prize.
Emily calls this "the workout." By rattling those semi-cooked potatoes against the sides of the metal pot, you rough up the edges. You’re essentially creating a layer of starchy "fuzz" on the surface. That fuzz is what eventually turns into the crunch. Without it, you just have a smooth potato. Smooth is the enemy of crispy.
Why temperature control is the real hero
If you take one thing away from the Emily Blunt roast potatoes saga, let it be this: hot oil is your friend.
While the potatoes are sitting on a wire rack drying out—a crucial 15-minute step most people skip because they're hungry—you put a half-cup of vegetable oil on a sheet pan. You slide that pan into a 425-degree oven.
You wait until the oil is literally smoking.
When you finally drop those dry, fuzzy potatoes into that shimmering oil, it should sound like a round of applause. That immediate sear locks in the texture. If the oil is cold, the potato just soaks it up like a sponge. Nobody wants a grease sponge.
The long game
Once they’re in, you drop the temperature to 350. Now we wait. It takes 45 minutes to an hour. You have to turn them occasionally with tongs. You'll see them transform from pale yellow to a deep, mahogany gold.
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What most people get wrong about this recipe
You’ll see a lot of "hacks" online claiming you can skip the drying step. Don't listen to them.
Water is the enemy of browning. If those potatoes are even slightly damp when they hit the oil, they’ll steam. Steaming leads to mush. By letting them sit on a wire rack, you allow the steam to escape from all sides.
Also, don't be shy with the salt.
Emily uses two types: kosher salt for the boiling water and flaky sea salt (like Maldon) for the finish. Potatoes are bland. They need the salt to pull out the earthy sweetness of the Yukon Gold.
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Actionable steps for your Sunday roast
If you're ready to try the Emily Blunt roast potatoes for yourself, here is how you actually execute it without losing your mind:
- Prep ahead: You can parboil, shake, and dry the potatoes up to six hours in advance. Just leave them in the fridge. This actually makes them even crispier because the cold air dries the starch further.
- Don't crowd the pan: If the potatoes are touching, they won't crisp. Use two pans if you have to.
- The fat matters: While vegetable oil is the standard, using duck fat or beef dripping (if you aren't vegetarian) will take the flavor to a level that’s frankly a little dangerous.
- Finish with herbs: Toss them with fresh minced parsley right before serving. It cuts through the richness and makes the plate look like something from a Michelin-starred pub in London.
The reason Jennifer Garner and half of Hollywood make these every week isn't because they're "easy." It's because they work. Every single time. Follow the steps, respect the oil, and don't skimp on the shake.