Mary Berry’s Roast Potatoes is made with potatoes, semolina, goose fat, sunflower oil, and salt. This delicious roast potatoes recipe creates a crispy and golden side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
This Roast Potatoes Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Roast Potatoes Ingredients
- 1kg (2lb 3oz) potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
- 50g (2oz) semolina
- 3 tbsp goose fat
- 3 tbsp sunflower oil
- Salt
How To Make Mary Berry Roast Potatoes
- Preheat the oven: Preheat your oven to 220°C (200°C fan)/425°F/Gas 7.
- Boil the potatoes: Place the potato chunks in a large pan of cold, salted water. Bring to a boil and cook for about 5 minutes until the edges begin to soften. Drain the potatoes thoroughly, then return them to the pan. Shake the pan to rough up the edges of the potatoes, sprinkle in the semolina, and shake again until they are evenly coated.
- Heat the fat: Place a roasting tin in the oven and heat until hot. Add the goose fat and sunflower oil, then heat for 5 minutes until the fat is smoking.
- Roast the potatoes: Carefully add the coated potatoes to the hot fat in the roasting tin, turning them to ensure they are well coated. Roast in the oven for 45–55 minutes, turning them over halfway through cooking, until they are golden brown and crisp.
- Serve hot: Remove the potatoes from the oven and serve them immediately, piping hot.
Recipe Tips
- Choose the Right Potatoes: Use starchy potatoes like Maris Piper or King Edward. They get crispier when roasted.
- Dry the Potatoes Well: After boiling, make sure the potatoes are completely dry before coating them in semolina. This helps them get extra crispy in the oven.
- Heat the Fat First: Preheat the goose fat and sunflower oil until smoking hot before adding the potatoes. This gives them a perfect golden crust.
- Shake the Potatoes: Roughing up the edges of the potatoes after boiling helps them absorb more fat, making them crispier.
- Turn Potatoes Midway: Flip the potatoes halfway through roasting to ensure they cook evenly and brown on all sides.
What To Serve With Roast Potatoes?
These crispy roast potatoes pair well with roast chicken, beef, lamb, or turkey. They can also be served alongside steamed vegetables, gravy, stuffing, or a fresh salad for a delicious dinner.
How To Store Leftovers Roast Potatoes?
- Refrigerate: Let leftovers roast potatoes cool down to room temperature first. Then, put them in a sealed container and keep them in the fridge. They will last for up to 2 days.
- Freeze: After cooling, spread leftovers roast potatoes on a baking sheet and freeze for 1-2 hours. Transfer to a freezer bag or container. Freeze for up to 1 month. Thaw in the fridge overnight and reheat in a hot oven until crispy.
How To Reheat Leftovers Roast Potatoes?
- In The Oven: Heat your oven to 200°C (400°F). Put the leftover roast potatoes on a baking sheet and reheat for 8 minutes until they are hot and crispy.
- In The Microwave: Put the roast potatoes in a microwave-safe dish and cover with a damp paper towel. Microwave on medium for 2-3 minutes. They might not stay as crispy.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Put the roast potatoes in the basket and reheat for 5-7 minutes, shaking the basket halfway through to heat them evenly.
Mary Berry Roast Potatoes Nutrition Facts
Serving Size: 1 serving
- Calories: 285
- Total Fat: 14.4g
- Saturated Fat: 2.7g
- Cholesterol: 6.7mg
- Sodium: 10.1mg
- Potassium: 724mg
- Total Carbohydrate: 35.4g
- Dietary Fiber: 4g
- Sugars: 1.3g
- Protein: 4.4g
More Mary Berry Recipe:
- Mary Berry Roasted Cauliflower
- Mary Berry French Buttered Potatoes
- Mary Berry Wholemeal Scones
- Mary Berry Irish Soda Bread
- Mary Berry Roasted Pepper and Ricotta Rolls
Mary Berry Roast Potatoes
Description
Mary Berry’s Roast Potatoes is made with potatoes, semolina, goose fat, sunflower oil, and salt. This delicious roast potatoes recipe creates a crispy and golden side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (200°C fan)/425°F/Gas 7.
- Boil the potatoes: Place the potato chunks in a large pan of cold, salted water. Bring to a boil and cook for about 5 minutes until the edges begin to soften. Drain the potatoes thoroughly, then return them to the pan. Shake the pan to rough up the edges of the potatoes, sprinkle in the semolina, and shake again until they are evenly coated.
- Heat the fat: Place a roasting tin in the oven and heat until hot. Add the goose fat and sunflower oil, then heat for 5 minutes until the fat is smoking.
- Roast the potatoes: Carefully add the coated potatoes to the hot fat in the roasting tin, turning them to ensure they are well coated. Roast in the oven for 45–55 minutes, turning them over halfway through cooking, until they are golden brown and crisp.
- Serve hot: Remove the potatoes from the oven and serve them immediately, piping hot.
Notes
- Choose the Right Potatoes: Use starchy potatoes like Maris Piper or King Edward. They get crispier when roasted.
- Dry the Potatoes Well: After boiling, make sure the potatoes are completely dry before coating them in semolina. This helps them get extra crispy in the oven.
- Heat the Fat First: Preheat the goose fat and sunflower oil until smoking hot before adding the potatoes. This gives them a perfect golden crust.
- Shake the Potatoes: Roughing up the edges of the potatoes after boiling helps them absorb more fat, making them crispier.
- Turn Potatoes Midway: Flip the potatoes halfway through roasting to ensure they cook evenly and brown on all sides.
Mary Berry Roast Potatoes