For many across Britain, the humble roast potato is the undisputed star of the Sunday lunch table. Now, culinary royalty Dame Mary Berry has shared her definitive guide to creating the ultimate version – golden, crispy on the outside, and impossibly fluffy within.
Forget soggy, pale spuds. Mary's method is a masterclass in texture and flavour, ensuring a guaranteed crowd-pleaser every single time.
The Holy Trinity: Potato, Fat, Heat
According to Mary, success hinges on three critical choices: the right potato, the right fat, and the right oven temperature.
1. The Potato: Not all varieties are created equal. Mary champions King Edward or Maris Piper potatoes. Their high starch content and fluffy texture when boiled make them the perfect canvas for achieving that coveted crisp exterior.
2. The Fat: While many have their preferences, Mary recommends goose or duck fat for an unbeatably rich flavour and sublime crispness. For a vegetarian alternative, a good quality sunflower oil will also yield excellent results.
3. The Heat: Crank it up! The potatoes need to roast in a searingly hot oven at 200°C (180°C Fan)/400°F/Gas 6. This initial blast of heat is non-negotiable for kick-starting the crisping process.
Mary Berry's Step-by-Step Method
Follow these steps meticulously for roast potato perfection.
- Peel and Cut: Peel your potatoes and cut them into even, large chunks. Consistency in size is key to ensuring they all cook at the same rate.
- The Perfect Parboil: Place the potatoes in a saucepan of cold, salted water. Bring to a boil and simmer for a precise 7 minutes. This is long enough to soften the outer layer but not so long that they become waterlogged and start to break apart.
- Rough Them Up: This is Mary's golden secret! Drain the potatoes in a colander and let them steam dry for a minute. Then, give the colander a few gentle shakes to chuff up the edges. These roughened, floury edges are what will become incredibly crispy and delicious during roasting.
- Heat the Fat: While the potatoes are draining, place your chosen fat into a large roasting tin and heat it in the preheated oven until it is shimmering and very hot.
- Coat and Season: Carefully remove the hot tin from the oven. Tip the roughed-up potatoes into the fat, turning them gently with a spoon until every piece is glistening and thoroughly coated. Generously season with salt and pepper.
- Roast to Perfection: Spread the potatoes in a single layer and roast for 20 minutes. After this time, turn them over and roast for another 20-30 minutes, or until they are a deep, golden brown and irresistibly crispy all over.
- Serve Immediately: For the best texture and taste, serve your masterpiece straight from the oven, sprinkled with a little more sea salt.
With Mary Berry's expert guidance, you can elevate your Sunday roast from great to legendary. It’s a simple process, but the devil is in the delicious details. Happy roasting!
