Perfect Roast Potatoes
Mary Berry reveals the secret technique for achieving extra crunchy roast potatoes.
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Key Points
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The potatoes should be cut into equal-sized pieces so they cook evenly before roasting.
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One version of the method recommends boiling the potatoes for about 20 minutes, until they are fork-tender, before draining and roughening them.
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Mary Berry’s recipe uses four tablespoons of goose fat or vegetable oil, and instructs cooks to heat the fat for about five minutes until smoking before adding the potatoes.
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The recipe’s semolina is described as a budget-friendly addition: a 500-gram bag costs about £1.40, while the recipe uses only 40 grams.
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The potatoes can be prepared up to 12 hours before serving; alternatively, they can be part-roasted for 35 minutes and finished in a hot oven for about 20 minutes just before serving.
Mary Berry's roast potatoes get their signature crunch from a simple 12-pence coating of semolina. The budget-friendly addition transforms ordinary roasted potatoes into crispy, golden rounds with fluffy centers Tasting Table. Berry's method combines parboiling, roughing up the edges, and coating with semolina before roasting at 220°C for 45 to 55 minutes.
The secret lies in proper preparation: cut potatoes into equal-sized pieces, boil until fork-tender for about 20 minutes, then drain and shake to roughen the edges Tasting Table. Heat four tablespoons of goose fat or vegetable oil until smoking before adding the coated potatoes to prevent greasiness.
How Semolina Creates the Crunch
Semolina costs just 12 pence per serving—a 500-gram bag runs about £1.40, and Berry's recipe uses only 40 grams for six portions Tasting Table. The coarse granules stick to the roughed-up potato surfaces and crisp up during roasting, creating a textured crust that shatters when you bite into it.
Berry combines the semolina coating with fresh thyme and goose fat, which adds richness and flavor Tasting Table. The combination produces potatoes that are crispy outside and tender inside—no soggy centers or greasy coating.
Preparation Steps for Perfect Results
Start by cutting potatoes into equal-sized pieces so they cook evenly Tasting Table. Boil them for about 20 minutes until fork-tender, then drain thoroughly and shake in a colander to roughen the edges—this roughness helps the semolina coating adhere and brown.
Heat the fat in your roasting tray for five minutes until it's smoking Tasting Table. This prevents the potatoes from absorbing oil and turning greasy. Toss the semolina-coated potatoes in the hot fat and roast at 220°C (or 200°C fan) for 45 to 55 minutes, turning halfway through.
Make-Ahead Options Save Time
The potatoes can be prepared up to 12 hours before serving Tasting Table. Coat them with semolina and thyme, cover, and refrigerate until you're ready to roast.
Alternatively, part-roast them for 35 minutes, then finish with a final 20 minutes in a hot oven just before serving Tasting Table. This approach works well for busy dinner plans or when oven space is tight.
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