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Crispy English Potatoes

2 ½ lbs. Yukon Gold potatoes, unpeeled, washed and cut into 1-1 ½“ chunks
Kosher salt & freshly ground black pepper
2 T. olive oil
¼ c. fresh Italian parsley, minced (optional)

Preheat oven to 425 degrees.

Place potatoes in Dutch oven.  Add enough water to cover potatoes by 1”.  Add 1 T. salt.  Cover the pan and bring water to a boil.  Uncover, lower the heat and simmer for 10 minutes.  Drain potatoes into a colander.  Place back in pot, cover and shake the pot vigorously for 5-10 seconds to rough up the edges. 

Add the olive oil, 1 t. salt and ½ t. pepper to the potatoes in the pot.  Stir to combine.  Transfer potatoes to a large sheet pan and roast for 45 minutes, tossing occasionally until they are very browned and crisp. 

Sprinkle with parsley and serve hot.

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