Mary Berry has shared a plethora of recipes throughout her career, including many roast dinner favourites. Roast potatoes are a staple part of a roast, and Mary makes them extra crunchy by sprinkling one ingredient.
The recipe notes said: “A roast potato should be ultra crispy on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior, and the semolina adds an extra crunchy coating.” This recipe serves six, and it can be prepared up to 12 hours ahead of serving. The potatoes can be partially roasted for 35 minutes, until golden. Then, before serving, roast again in the hot oven for about 20 minutes.
Ingredients:
- 1.5kg old potatoes, peeled and cut into medium-sized cubes
- 40g semolina
- Four tablespoons of goose fat or vegetable oil
- Three thyme sprigs
- Salt
Method:
Preheat the oven to 220°C/200°C Fan and then put the potatoes in a saucepan of cold salted water.
Bring to a boil and boil for about five minutes, until starting to soften around the edges.
Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.
Preheat a large, shallow roasting tin in the oven until hot. Add the fat to the thin and heat for five minutes until smoking.
Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs.
Return to the oven and roast for about 45 to 55 minutes until golden brown and crisp.
Make sure to turn the potatoes halfway through the cooking time. Serve piping hot with your roast dinner.