Mary Berry's Secret for Extra Crunchy Roast Potatoes Revealed
Roast potatoes are widely considered the star of any Sunday lunch, yet they can be surprisingly easy to get wrong. Common errors often result in limp, bland spuds that fail to impress. However, a simple trick championed by culinary icons Mary Berry and Nigella Lawson promises to transform your roasties into perfectly crispy delights.
The Magic Ingredient: Semolina
For those seeking that irresistible, golden exterior with a wonderfully fluffy interior, semolina is the secret weapon. This ingredient works brilliantly for roasting or frying potatoes, creating an extra crunchy coating that elevates the dish. Available for as little as £1 per bag at most supermarkets, semolina is both affordable and effective.
Beyond its textural benefits, semolina adds a gentle, nutty flavour that complements a traditional roast beautifully. If you don't have semolina on hand, plain flour can serve as an alternative, though it won't deliver quite the same level of crunch.
Mary Berry's Twice-Roasted Potato Recipe
Mary Berry champions semolina in her twice-roasted potato recipe, as reported by the Express. Here's how to achieve those extra crunchy roast potatoes:
Ingredients:
- 1.5kg old potatoes, peeled and cut into medium-sized cubes
- 40g semolina
- Four tablespoons of goose fat or vegetable oil
- Three thyme sprigs
- Salt
Method:
- Heat the oven, then place the potatoes in a pan of cold, salted water. Bring to the boil and cook for around five minutes, until they begin to soften.
- Drain thoroughly in a colander until completely dry, then return them to the pan and shake vigorously to roughen the edges.
- Add the semolina and shake once more until fully coated. Mary explained that the semolina will deliver an "extra crunchy coating".
- Heat a large, shallow roasting tin in the oven until it's hot. Pour the fat into the tin and warm for five minutes until it's smoking.
- Cautiously place the potatoes in, coating them in the fat and sprinkle over the thyme sprigs.
- Put back in the oven and roast for roughly 45 to 55 minutes, until they're golden brown and crispy, flipping them over midway through.
This method ensures that your roast potatoes are not only visually appealing with a gorgeous golden hue but also packed with flavour and texture. Whether you're hosting a family dinner or simply craving a comforting side dish, incorporating semolina into your recipe is a game-changer that guarantees impressive results every time.
