No traditional roast dinner feels truly complete without a generous serving of perfectly crispy roast potatoes. This beloved side dish, while seemingly straightforward, can often disappoint when potatoes turn out limp or soggy instead of achieving that ideal golden crunch. Fortunately, culinary icon Mary Berry has shared a brilliant solution that relies on just one common pantry ingredient to transform your roast potatoes.
The Semolina Secret for Superior Texture
In her acclaimed cookbook, Simple Comforts, Mary Berry unveils her method for creating roast potatoes that are exceptionally crispy on the outside while remaining light and fluffy inside. The key, as reported by the Express, is a light coating of semolina flour. Typically used in making pasta and pizza dough, semolina adds an extra layer of texture and helps form a beautifully golden-brown crust during roasting.
Why This Technique Works So Well
The recipe emphasises that achieving the perfect roast potato involves more than just roasting. Par-boiling the potatoes first softens the edges, and then vigorously shaking them in the pan roughs up those surfaces. Coating the roughened potatoes with semolina before roasting ensures every piece develops a delightful crunch. This process, combined with high heat and quality fats, guarantees a consistently excellent result.
Mary Berry's Crispy Roast Potatoes Recipe
Here is the full recipe to recreate Mary Berry's famous crispy roast potatoes at home.
Ingredients
- 1kg potatoes, such as Maris Piper or King Edward, cut into medium-sized chunks
- 50g semolina flour
- Three tablespoons of goose fat
- Three tablespoons of sunflower oil
- Salt and pepper to taste
Method
- Preheat your oven to 220°C (425°F) or 200°C (425°F) for fan-assisted ovens, equivalent to Gas Mark 7.
- Place the potato chunks into a pan of cold, salted water. Bring to a boil and simmer for approximately five minutes until the edges begin to soften.
- Drain the potatoes thoroughly through a colander and leave them until completely dry. Return the dry potatoes to the pan and shake vigorously to roughen up the edges.
- Scatter the semolina flour over the potatoes and shake once more until every piece is evenly coated.
- Meanwhile, place your roasting tin in the hot oven to heat up. Add the goose fat and sunflower oil, then heat for a further five minutes until the fat is smoking hot.
- Carefully tip the coated potatoes into the hot roasting tin. Use tongs to turn them in the fat until they are evenly coated.
- Slide the tray into the oven and roast for roughly 45 to 55 minutes, turning the potatoes over halfway through cooking, until they are crispy and golden brown.
Preparation Tips and Variations
These roast potatoes can be prepared up to 12 hours in advance. When ready to serve, simply reheat them in a hot oven for 15 to 20 minutes. If goose fat is unavailable, Mary Berry suggests substituting it with additional sunflower oil. Using starchy potato varieties like Maris Piper or King Edward is recommended for the best texture, as they yield a fluffier interior while crisping up beautifully on the outside.
This simple yet effective technique from Mary Berry demonstrates how a humble pantry staple like semolina can elevate a classic dish, ensuring your roast potatoes are always a highlight of any meal. Whether for a weekend family dinner or a special occasion, this recipe promises consistently delicious results that will impress every time.
