We call these golden potato nuggets, and they are our favorite Thanksgiving recipe this year.
name for English-style roast potatoes, a classic dish served with a big roast, Yorkshire pudding, a roasted vegetable of some kind—the whole spread. They’re perfect because they take on an impossibly crispy coating on the outside while remaining steamy-creamy and light inside.
Whatever you choose to call them, not enough Americans are cooking their potatoes this way. And Chris, whose wife is from Somerset, England, knew he needed to bring them to. What better occasion to do so than Thanksgiving? After all, the same thing that makes them ideal during a roast makes them a perfect pairing for gravy. “There's something about that rich, smooth gravy on top of a crispy potato—you'll see.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiIn a roasting pan, you combine olive oil , which adds flavor, and vegetable oil, which lowers the olive oil’s smoke point, and heat it in the oven for 10 minutes. A HOT oven, people. 425°. Some commenters noticed that their potatoes weren’t browning, which means their ovens needed a crank up.
The roughed-up potatoes go into the hot oil, get tossed to coat , and then roast for around 40 minutes. During that time, keep tossing continuously, every 10 minutes. If it feels like you’re sautéing and you’re wondering, well, let me tell you: browning the potatoes slowly in the oven lets their flavor develop, the oven also allows you to roast a TON of potatoes and get an even, steamy heat that results in that light, creamy interior. .
In the final 10 minutes of roasting, Chris adds in garlic and rosemary to flavor the potatoes even more—it’s Thanksgiving, after all. Then serve and eat them right away. Unlike many of our other recipes for the holiday this year, this isa make-ahead recipe, and the French Fry Law very much applies: A cold fry is never preferable to a hot-out-of-the-oil one. So plan accordingly.
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