mary berry roast potatoes
These golden, crispy roast potatoes are the ultimate side dish for any Sunday dinner. With a crunchy exterior and fluffy interior, they’re sure to impress. Using semolina, goose fat, and the right roasting techniques, you’ll achieve the perfect roast every time.
Equipment
- Large pot
- Colander
- Roasting tin
- Baking sheet
- Digital thermometer (optional)
Ingredients
- 1.5 kg Maris Piper or King Edward potatoes peeled and cut into chunks
- 3 tbsp goose fat or sunflower oil
- 2 tbsp semolina
- 1 tsp salt plus extra for seasoning
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary or thyme optional
Instructions
- Parboil the Potatoes: Bring a large pot of salted water to a boil. Add the potato chunks and cook for 5 minutes until slightly softened. Drain and let them steam dry for a few minutes.
- Rough Up the Edges: Shake the drained potatoes in the colander to roughen the edges. This step creates more surface area for a crispy texture.
- Preheat the Roasting Tin: Preheat the oven to 220°C (425°F). Place a roasting tin with goose fat inside and heat until smoking hot.
- Coat the Potatoes: Toss the potatoes with semolina, salt, and pepper. Carefully transfer them into the hot roasting tin, ensuring they’re coated in the sizzling fat.
- Roast to Perfection: Roast for 45-50 minutes, turning the potatoes halfway through to ensure an even crisp.
- Final Touches: Sprinkle with fresh rosemary or thyme before serving for added flavour.