I tried Emily Blunt's English roasted potatoes after they crashed Ina Garten's website, and it's one of the tastiest dishes I've ever made

I was definitely surprised by how much I loved these potatoes. They had a great crunch from the crust, and I couldn't believe how soft they were inside. The parsley on top also gave everything a nice kick of freshness. I used my leftover potatoes the next day — pairing them with eggs and veggies for an impromptu hash — and they still tasted just as delicious.

The recipe definitely lived up to the hype, except for one small promise.

"You know what I always say," Garten told Blunt. "Bake potatoes and a man shows up."

I'm still waiting, Ina!

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I sprinkled sea salt and fresh parsley over the potatoes, as per the recipe. And to my surprise, they actually looked almost identical to the photo on Garten's website.

The potatoes had a gorgeous golden hue, along with that nice roasted crust. But how did they taste?

As the potatoes were parboiling, I preheated the oven to 425 degrees Fahrenheit and poured half a cup of vegetable oil onto a pan.

The recipe calls for the pan to sit in the oven for five to seven minutes "until the oil is smoking hot," and I could actually hear the oil bubbling in the oven.

"You want it kind of smoking," Blunt told Garten. "It should hurt your eyes a bit when you bring it out."

I could feel the heat of the pan through my oven mitts as I placed it onto the stove, but I managed to transfer all of the potatoes into the oil without burning the kitchen down or scalding my skin. Success! I took another sip of my cosmo to congratulate myself.

The recipe calls for the potatoes to be cooked for 45 minutes to an hour, and also says they should be turned occasionally. So I set one timer for 60 minutes and another for 15 minutes, turning them every quarter-hour.

Blunt told Garten that she added this extra step to her family's recipe, transferring the potatoes to a baking rack set over a sheet pan and letting them dry for 15 minutes.

"This is my addition that made my mother a bit concerned at Christmas," she added. "Cause her whole thing is like, just shake them up and bung them in the oil — don't overthink it!

"But I said: 'Mum, this is a really good trick. You put them on the wire rack and you get all the moisture out of them and then it just forms such a fantastic crust on the outside.'"

My tiny Manhattan kitchen isn't equipped with many things, including a baking rack, so I just placed a paper towel over a baking sheet and spread the potatoes out to help them dry. Thankfully, it seemed to do the trick!

Blunt told Garten this was a trick that her mother had taught her to help roughen up the potatoes' edges.

"This is the workout part," she said. "If you rough up the edges, once you roast them it just gives a really nice, sort of crispy, crunch."

As per the recipe, I let the water return to a boil and then lowered the heat so the potatoes could simmer for eight minutes.

Blunt's recipe calls for the potatoes to be 1 ½ to 2 inches big, and I suddenly realized that my pieces were significantly smaller than they had appeared in the "Barefoot Contessa" episode (I blame the cosmo).

I was a little worried that the smaller pieces would burn in the oven, but I remained unfazed. As tunes from Garten's soothing "Trip to Paris" Spotify playlist filled the kitchen, I simply started cutting bigger pieces and continued on with my prep.

I was feeling as calm and serene as the Barefoot Contessa already.

I didn't start quite as early as Garten did when she famously made a massive cosmopolitan at 9:30 a.m. last month, but I was sipping on my cocktail before noon.

Garten's easy recipe just requires vodka ("good vodka"), Cointreau (any other orange liqueur will also do), lime juice ("freshly squeezed"), and cranberry juice cocktail. And the bright-pink drink is just as delicious as it looks.

The orange flavor from the Cointreau, combined with the lime and cranberry, made for a super refreshing sip. I was worried that the drink would be too sweet, and the vodka would taste too strong, but all the flavors were perfectly balanced together.

Carrie Bradshaw may have had terrible taste in men, but she knew a great drink when she saw one!

Blunt first taught Garten how to make her family's roasted potatoes on a 2018 episode of "Barefoot Contessa," telling her the dish was a "staple in the Blunt household."

All you really need are Yukon Gold potatoes and some parsley, along with salt and vegetable oil.

The recipe on Garten's website calls for three pounds of potatoes and serves six to eight people. Since I'm only cooking for myself, I figured two potatoes would do.