Roast potatoes are a Sunday dinner staple, but achieving the perfect crunch can be tricky. Mary Berry has revealed a simple trick to make them extra crispy: semolina.
In her cookbook 'Love to Cook', Berry explains that semolina creates a 'lovely crispy outside' on parsnips, and the same technique works for potatoes. The flour absorbs moisture and oil, drying out the skin and forming a thin, oily layer that enhances flavour and prevents sticking.
To make Berry's roast potatoes, preheat the oven to 200°C. Cut potatoes into medium cubes, boil in cold water for five minutes until edges soften, then drain and pat dry. Shake the potatoes in the saucepan to rough up the edges, then add semolina and shake again to coat evenly.
Heat goose fat or vegetable oil in a roasting tin until sizzling, add the potatoes and thyme sprigs, and roast for 45-55 minutes, turning halfway. The result: ultra-crispy, golden potatoes with a fluffy interior.
Berry's method takes just 10 minutes to prepare and promises to elevate your Sunday roast.
