Mary Berry has shared her "best" roast potato recipe, which home cooks claim "works every time". The golden, crispy exterior encasing a light, fluffy centre makes them an irresistible addition to Sunday roasts and warming dinners throughout autumn and winter.
If you've struggled to achieve the perfect roastie, her straightforward and easy-to-follow recipe could be just what you need. The recipe description reads: "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."
What makes the recipe work
Happy Foodie, which published Mary's recipe from her Simple Comforts book, said: "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."
The recipe has received a host of glowing reviews from those who have already given it a go. One said: "Perfect crisp roast potatoes. Works every time!! Thank you Mary!"
Home cooks share their verdicts
Another wrote: "I simply love using this recipe. It is easy to follow and it never fails to impress dinner guests. The end result is worth it. They are tasty and full of flavour."
A third added: "Genius! The semolina addition was fabulous!". A fourth shared: "Fantastic, now I have to do all the roast potatoes for my family, whether it's my turn or not!!"
Mary Berry's best roast potato recipe
Serves six
Ingredients
- 1kg potatoes, such as Maris Piper or King Edward, peeled and cut into medium sized chunks
- 50g semolina
- Three tbsp goose fat
- Three tbsp sunflower oil
- Salt
Method
Heat the oven to 220C/200C Fan/Gas 7. Place the potato chunks into a saucepan of cold, salted water and bring to the boil. Allow to boil for approximately five minutes until the edges of the potatoes start to soften.
Drain thoroughly in a colander until completely dry. Return them to the pan and shake vigorously to roughen up the edges. Scatter over the semolina and shake once more until evenly coated.
Place a roasting tin in the oven to heat until piping hot. Add the goose fat and oil, heating for five minutes until the fat begins to smoke.
Add the potatoes, turning them in the fat until fully coated. Place back in the oven and roast for approximately 45 to 55 minutes, turning the potatoes halfway through. They should be gloriously golden and crispy. Serve immediately while hot.
The potatoes can be prepared up to 12 hours in advance. When ready to serve, reheat in a hot oven for 15 to 20 minutes without adding any additional fat.
