Roast potatoes come out ‘extra crunchy’ when using Mary Berry’s 12p method (Image: Getty)
Roast potatoes are a classic dish that goes well with just about any main – but sometimes it can be hard to get that nice, golden brown exterior.
That’s why includes semolina in her roast potatoes , adding an that looks and tastes irresistible.
Semolina can be purchased for around £1.40 for a 500g bag, and with only 40g needed per , it is an affordable way to make them crisp up.
The notes on Good Food state that “a should be ultra crispy and golden on the outside with a fluffy light middle.”
They add: “Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating.”
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Roast potatoes are a classic dish that goes well with just about any main (Image: Getty)
Mary Berry’s roast potato recipe
Ingredients
1.5kg potatoes, peeled and cut into medium-sized cubes
40g semolina
Four tablespoons of goose fat or vegetable oil
Three thyme sprigs
Salt
Method
Begin by preheating your oven to 220°C (200°C for fan ovens) and place the potatoes in a saucepan with cold, salted water. Bring the water to a boil and cook the potatoes for about five minutes or until they start to soften around the edges.
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Roast potatoes come out “extra crunchy” and delicious with Mary Berry’s easy hack (Image: Getty)
Drain the potatoes in a colander, ensuring they are completely dry, then return them to the saucepan and give them a gentle shake to roughen the edges.
Sprinkle the semolina over the potatoes and shake again to coat them evenly. Meanwhile, heat a large, shallow roasting tray in the oven until it’s hot.
Add the fat to the tray and heat for about five minutes or until it starts to smoke. Carefully add the potatoes to the hot fat, turning them to coat thoroughly, then scatter over the thyme sprigs.
Return the tray to the oven and roast for 45 to 55 minutes, or until the potatoes are golden and crisp, turning them halfway through for even cooking.