Celebrity chef Mary Berry has shared her fail-safe recipe for perfect roast potatoes, promising an 'ultra crispy and golden' exterior with a 'fluffy light middle'. The recipe requires just four key ingredients and can be prepared up to 12 hours in advance.
To achieve the ideal texture, the potatoes are par-boiled for five minutes, then drained and shaken in the pan to roughen the edges. A dusting of semolina provides an extra crunchy coating before roasting in hot fat.
The oven should be preheated to 220C (200C fan). After heating the roasting tin until sizzling, the potatoes are tossed in hot fat, sprinkled with thyme, and roasted for 45 to 55 minutes until golden and crisp. Flipping them halfway ensures even cooking.
For those planning ahead, the potatoes can be part-roasted for 35 minutes, then finished with a further 20 minutes in a hot oven before serving. Goose fat is recommended for the best flavour, though vegetable oil can be used as an alternative.
