For any proper British Sunday roast, the humble roast potato is a non-negotiable centrepiece. Achieving that perfect combination of a shatteringly crisp exterior and a cloud-like, fluffy interior, however, can feel like a culinary holy grail.
With countless methods and celebrity chef recipes promising the perfect result, it can be overwhelming to know which technique to trust. To settle the debate, we conducted a rigorous taste test, following the precise instructions from four culinary heavyweights: the legendary Mary Berry, the effervescent Nigella Lawson, social media sensation Poppy Cooks, and the ever-dependable James Martin.
The Contenders and Their Methods
Each recipe was followed to the letter, using the specified ingredients and timings. The goal was to identify which method truly delivered on the promise of the perfect roast potato, moving beyond theory and into delicious, tangible reality.
Mary Berry's Semolina-Dusted Spuds
Mary Berry's approach incorporates semolina into her method, a twist that promises to provide an 'extra crunchy coating'. After parboiling Maris Piper potatoes for five minutes, they were shaken in the pan to rough up the surfaces before being dusted with the semolina and roasted in hot vegetable oil with thyme at 220°C (200°C Fan) for about 50 minutes.
The result was disappointing. The potatoes emerged only slightly crispy and golden. More critically, the Maris Pipers, which the recipe did not specifically recommend against, simply disintegrated. The much-anticipated semolina coating failed to impress, adding little in terms of texture or flavour, leaving these roasties firmly in the also-ran category.
Nigella Lawson's High-Heat Attempt
Nigella Lawson also employs semolina in her recipe, but she specifically calls for King Edward potatoes. Her method involves a blisteringly hot oven preheated to 250°C (230°C Fan) and the use of rich goose fat. The potatoes are parboiled for just four minutes, tossed with semolina, and then roasted for approximately one hour.
These potatoes developed the most colour of all the contenders, achieving a deep, appealing golden-brown. However, the semolina once again proved to be a let-down, feeling like an unnecessary step that didn't contribute a noticeable improvement. While they were tasty and a solid, reliable option, they didn't quite reach the heights required for a festive table centrepiece.
Poppy Cooks' Social Media Sensation
Poppy Cooks, known for her viral spud-based content, provided a recipe using Maris Piper potatoes. The method involves a longer 15-minute parboil until very soft, followed by a crucial 10-15 minute air-drying period covered by a tea towel to create an 'extra fluffy' texture. They are then roasted in vegetable oil at 200°C Fan.
Adhering precisely to the recipe revealed a fundamental issue: Maris Pipers struggled to maintain their form with this technique. Despite a total cooking time extending beyond the initial 50 minutes to nearly 80 minutes to achieve any colour, the potatoes lacked the desired crispy crust. They were flavoursome but ultimately fell short of the textural perfection sought in a classic roast potato.
James Martin's Foolproof Champion
James Martin's recipe, described by BBC Food as 'foolproof', was the undeniable winner. The method involves peeling and cutting King Edward potatoes into large chunks, then simmering them in salted boiling water for five minutes. After draining, they are shaken to roughen the edges.
The game-changing step comes next: the potatoes are fried on the hob in goose fat within the roasting tin until they begin to colour on each side. They are then seasoned and roasted in a 180°C Fan oven for 30 minutes, turned over, and given a final 20 minutes until golden brown and crispy.
The result was spectacular. These potatoes boasted a fantastic, audible crunch on the outside that gave way to a supremely light and fluffy centre. The combination of par-cooking on the stove and finishing in the oven created a perfect textural contrast. They were declared so delicious and easy to prepare that they have been earmarked for the journalist's own Christmas dinner table.
The Verdict on the Ultimate Roast Potato
After a thorough and delicious investigation, the conclusion was clear. While Mary Berry's and Nigella Lawson's recipes were let down by an ineffective semolina coating, and Poppy Cooks' method suffered from a poor potato choice, James Martin's technique reigned supreme.
His simple yet effective process of starting the potatoes on the hob before finishing them in the oven delivered a flawless result. For anyone seeking to elevate their Sunday roast or Christmas dinner, this is the recipe that guarantees perfection.
