For those seeking the perfect roast potato, Mary Berry's simple trick using semolina could be the answer. The key ingredient, costing around 12p, roughens the potato surface, creating extra crunch and caramelisation.
The method involves parboiling potatoes for 10 minutes, then draining and shaking them in a pan with semolina and salt. Goose fat, preferred by Berry for its rich flavour and high smoking point, is heated in a roasting tin until smoking before adding the potatoes.
Roast at 200C Fan for 50 minutes, turning halfway, until golden and crispy. A final sprinkle of sea salt enhances the crunch. For those without semolina, plain flour can be used, though the result will be less crunchy.
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