I Tried the Roasted Potato Recipe That Crashed Ina Garten’s Website

If you want to try these roasted potatoes at home yourself, here are a few tips I recommend.

1. Boil the potatoes in 2 quarts water. I used 3 quarts of water, but recommend 2 quarts instead so that there’s a higher concentration of salt to water to season the potatoes.

2. Use olive oil. Instead of vegetable oil, use olive oil or another flavorful fat for more flavor in the finished potatoes. While the recipe calls for 1/2 cup oil, 1/3 cup might be enough.

3. Use a bench scraper to transfer the potatoes. Since you have to transfer the potatoes into hot oil on the baking sheet, the recipe recommends using a large metal spatula. I found a metal bench scraper perfect for scooping up lots of potatoes from the rack, and it was easy to gently push them from the scraper into the oil and toss them around.

4. Wait to turn the potatoes. The recipe is unclear on when to turn the potatoes, so I recommend waiting until the bottoms are starting to brown before flipping them with tongs. I flipped them 30 and 45 minutes into the roasting time.

5. Season the roasted potatoes on the baking sheet. The recipe calls for transferring the roasted potatoes onto a serving platter before sprinkling with finishing salt, but because they’re piled up, you’ll get an uneven seasoning. I recommend sprinkling 2 teaspoons onto the potatoes while they’re still on the baking sheet.