Mary Berry’s Best Roast Potatoes
For the ultimate roast potato to serve at your Sunday roast, look no further than Mary Berry's failsafe recipe. It delivers perfectly crisp roasties with a fluffy centre every time.
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
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Introduction
A roast potato should be ultra-crispy and golden on the outside with a fluffy light middle. Par-boiling the potatoes ahead and roughing them up before roasting gives a lovely crispy outside, with the semolina adding extra crunch. If you don’t have any goose fat, use extra sunflower oil.
Ingredients
| 1kg (2lb 3oz) | potatoes, such as Maris Piper or King Edward, cut into medium-sized chunks |
| 50g (2oz) | semolina |
| 3 tbsp | goose fat |
| 3 tbsp | sunflower oil |
| salt |
Method
Preheat the oven to 220°C/200°C fan/Gas 7.
Put the potato chunks in a pan of cold salted water. Bring to the boil and boil for about 5 minutes until the potatoes are starting to soften around the edges. Drain in a colander until completely dry, tip back into the pan and shake to rough up the edges. Sprinkle in the semolina and shake again until coated.
Preheat a roasting tin in the oven until hot. Add the goose fat and oil and heat for 5 minutes until smoking. Add the potatoes and turn them in the fat until coated. Return to the oven and roast for about 45–55 minutes until the potatoes are golden brown and crisp, turning them over halfway through the cooking time. Serve piping hot.
Prepare ahead: Can be roasted up to 12 hours ahead. Before serving, reheat in a hot oven for 15–20 minutes – no need to add extra fat.
Reviews
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