Roast potatoes will turn out crispier if coated in semolina flour before cooking, a simple ingredient Mary Berry uses. The absorbent semolina draws out steam, keeping the skin dry for better roasting.
Why semolina works
Potatoes are naturally high in water content, releasing steam during cooking that can cause sogginess. Semolina, traditionally used in Italian pasta and bread, absorbs moisture and helps caramelise the skin for a deep golden colour. The technique was found in one of Mary Berry's cookbooks.
Ingredients and method
You will need: one bag of potatoes, salt and pepper, two tablespoons of beef drippings (or high-smoke-point fat like goose fat, duck fat, vegetable or sunflower oil; avoid olive oil or butter), two tablespoons of semolina flour, and any seasonings (e.g., rosemary, thyme, garlic powder). Choose dry roasting potatoes like Maris Piper or King Edward.
Preheat oven to 200°C and heat a roasting tray for 10 minutes. Peel and halve potatoes (quarter if larger than 5 cm). Cover with cold salted water, bring to boil with lid, then simmer 1-2 minutes until fork-tender. Drain, return to pot, add semolina, and shake to roughen edges. Rest uncovered 10 minutes to release steam. Remove hot tray, add fat, return to oven 5 minutes. Add potatoes (they should sizzle), roast 15 minutes, turn, and roast 10-20 more until golden and crisp. Finish with black pepper and serve immediately.
