Dame Mary Berry, the undisputed queen of British cooking, has finally shared the three simple commandments she swears by for creating the ultimate roast potatoes - and they're surprisingly straightforward.
The Holy Trinity of Perfect Roasties
Speaking exclusively with the Mirror, the 89-year-old culinary legend revealed her no-fuss approach to achieving that coveted crispy exterior and fluffy interior that makes roast potatoes the star of any Sunday lunch or Christmas feast.
"They're very simple rules," Berry confessed, before unveiling her golden trio of potato perfection.
1. The Flour Power Secret
"After draining the potatoes, I put them back in the pan and shake them around with a little flour," Mary revealed. This clever trick creates a roughened surface that crisps up beautifully in hot oil, giving your roasties that professional-quality crunch.
2. The Sizzling Hot Oil Rule
"The oil must be really hot before you put the potatoes in," Berry insists. This immediate searing creates that irresistible golden crust while keeping the inside light and fluffy - a common mistake home cooks make by adding potatoes to lukewarm oil.
3. The Strategic Seasoning Strategy
Perhaps most surprisingly, Mary advises: "Don't season until they're cooked." Adding salt before roasting draws out moisture, preventing that perfect crispiness we all crave.
Mary's Surprising Kitchen Confessions
In a revelation that might shock food purists, the former Great British Bake Off judge admitted she's not above taking shortcuts. "I'm not against frozen food," Berry stated, praising the convenience of frozen vegetables like peas and broad beans.
She even endorsed ready-made pastry for those pressed for time, proving that even cooking royalty understands the realities of modern kitchen life.
The Berry Approach to Stress-Free Entertaining
Mary's philosophy extends beyond just potatoes. The cooking doyenne emphasised the importance of enjoying your own parties rather than being chained to the kitchen.
"I think the secret is to choose something you can prepare ahead so you can enjoy your guests," she advised, suggesting dishes that can be prepared in advance and simply reheated when needed.
Her practical tips include serving one hot course with others at room temperature and embracing the humble sausage roll as the perfect make-ahead party food.
With Christmas approaching, these insights from Britain's most trusted cook could be the difference between kitchen stress and culinary triumph. After decades of teaching the nation to cook, Mary Berry continues to prove that great food doesn't require complexity - just clever techniques and practical wisdom.
