Mary Berry, the beloved British cookery icon, has shared her foolproof method for achieving the perfect roast potatoes. According to Berry, the secret lies in just three steps: boiling, roughing them up, and using a light coating before roasting.
In her recipe, featured on BBC Food and in her book 'Cook and Share', Berry emphasises the importance of boiling the potatoes first. She recommends cutting them reasonably small, then boiling in salted water for eight to ten minutes until the edges soften. After draining, she advises shaking the potatoes in the pan to fluff up the sides, creating a rough texture that will crisp beautifully in the oven.
Next, Berry suggests tossing the potatoes in a little semolina or flour to enhance crunch. She uses only a small amount of oil, such as sunflower oil, to coat them. The potatoes are then roasted at 220°C (fan oven) or 200°C (gas oven) for 45 to 55 minutes, with a turn halfway through.
Berry also recommends preheating the roasting tin with the oil for five minutes before adding the potatoes. A sprig of thyme can be added for extra flavour. The result, she promises, is a golden, crunchy exterior and a fluffy interior, ready to accompany any roast dinner.
