Mary Berry Roast Potatoes

I’ve made more roast potatoes than I care to admit—some too pale, some stubbornly soggy, and one batch so burnt I genuinely contemplated just calling it “charcoal wedges” and pretending it was intentional.

But then I found Mary Berry’s method, tucked inside her Simple Comforts book, and it changed everything. I still remember the first time I tried it—used the wrong oil, forgot to shake the pan, and they came out oddly chewy. But oh, that semolina trick? A revelation.

So let me show you how I got from sad spuds to shatteringly crisp roasties that actually stay crisp—without any faff.

WHY THIS ONE WORKS SO WELL

It’s the semolina and the combo of fats. Most recipes either skip the coating or rely on flour—but semolina gives a proper golden crust that crackles when you bite into it.

And using both goose fat and sunflower oil? That’s not just for show. Goose fat brings that rich, almost festive depth, while sunflower oil keeps things light enough that you won’t need a nap after Sunday lunch. I didn’t think it’d matter until I swapped out the goose fat for all oil once. Big mistake—flavour fell flat.

INGREDIENTS + WHY THEY MATTER

• Maris Piper or King Edward potatoes – High starch = fluffier insides and crispier outsides. I tried waxy ones once. Never again.
• Semolina – The game-changer. Creates that crunchy, golden shell. Plain flour won’t give the same snap.
• Goose fat – Adds flavour and richness. Duck fat works too, but goose is classic for a reason.
• Sunflower oil – High smoke point means you can get that fat really hot without burning.
• Salt – Don’t skimp. Potatoes need a proper amount to come alive.

Ingredient Swaps That Hold Up

• Vegetarian? Use all sunflower oil or swap in vegetable shortening. Just know you’ll miss that deep savoury hit from goose fat.
• No semolina? Polenta (fine cornmeal) works okay-ish in a pinch. Still crispy, but not quite as golden.
• Low-fat version? Honestly, this isn’t the recipe to skimp on fat. You need that hot fat bath to crisp them properly.
• Potato swap? Desiree or Yukon Golds can work, but they’re less fluffy than Maris or King Edward.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes stuck to the tin	Fat wasn’t hot enough	Heat the fat until it’s smoking
Edges too soft, not crispy	Skipped semolina or didn’t dry spuds	Drain well, then shake with semolina
Burnt before crisping	Oven too hot or overcrowded tray	Use a large tin, leave space to roast
Soggy after reheating	Microwaved without crisping after	Reheat in oven or air fryer, never microwave-only

HOW TO MAKE MARY BERRY’S ROAST POTATOES

1. Prep the potatoes – Peel and cut 1kg potatoes into chunky pieces. Not too small—they shrink in the oven.
2. Boil briefly – Start in cold salted water, bring to boil, and cook for 5 minutes max. You’re not cooking them through, just softening the edges.
3. Rough them up – Drain, return to the pan, and shake like you mean it. Add 50g semolina and shake again until fully coated.
4. Heat the fat – Place roasting tin in a 220°C oven with 3 tbsp goose fat + 3 tbsp sunflower oil. Let it heat 5–10 mins until smoking hot.
5. Roast – Carefully tip in the coated potatoes. They should sizzle. Roast for 45–55 minutes, flipping halfway.
6. Serve hot – Straight from oven to table. Don’t wait—these are best while still singing-hot.

TIPS FROM MY KITCHEN

• I use my old, slightly battered metal roasting tin—it crisps better than my ceramic one.
• Don’t overcrowd the tray. They’ll steam instead of roast.
• Fan ovens run hot—mine does—so I check at 40 minutes and pull them early if needed.
• If reheating, I spritz with a bit of oil before air-frying. Keeps the crunch.

STORAGE + SERVING

• To store: Cool completely, then refrigerate in a sealed container for up to 2 days.
• To freeze: Freeze on a tray first, then bag up. Keeps for a month.
• To reheat: Oven or air fryer only if you want the crisp back. Microwave makes them a bit sad.
• To serve: These are perfect with roast beef or chicken, but I’ve also served them with fried eggs and wilted spinach. Controversial, but amazing.

FREQUENTLY ASKED QUESTIONS

Q: Why use semolina for roast potatoes?
A: It clings to the rough edges and creates a crust you just don’t get from plain flour. Trust me—once you try it, there’s no going back.

Q: Can I make them ahead of time?
A: You can parboil and coat them a few hours ahead. Store in a cool place (not fridge), then roast just before serving.

Q: Are goose fat roasties worth it?
A: 100%. The richness is unbeatable. But if you’re vegetarian, go all sunflower oil—it still works.

Q: Can I use an air fryer?
A: I’ve tried. You can reheat them in an air fryer beautifully, but roasting from scratch? Not quite the same texture.

More Mary Berry Recipe:

• Mary Berry Roasted Cauliflower
• Mary Berry French Buttered Potatoes
• Mary Berry Wholemeal Scones
• Mary Berry Irish Soda Bread