With so many roast potato recipes online, it can be hard to know which one will achieve the best results.
Luckily, Mary Berry’s five-star rated recipe adds a special ingredient to get that extra crunch.
The recipe notes on BBC Good Food said: “A roast potato should be ultra crispy and golden on the outside with a fluffy light middle.
“Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating.”
This recipe serves six people and will be ready from start to finish in around an hour.
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:
Start by preheating the oven to 220C or 200C Fan and put the potatoes in a saucepan of cold salted water.
Bring to a boil and boil for around five minutes, until starting to soften around the edges.
Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges.
Sprinkle in the semolina and shake again until coated. Preheat a large shallow roasting tin in the oven until hot.
Add in the fat to the tin and heat for around five minutes, or until smoking.
Carefully add in the potatoes, turn them in the fat until coated and then scatter over the thyme sprigs.
Return to the oven and roast for about 45 to 55 minutes until golden brown and crisp, making sure to turn them halfway through.
The recipe notes added: “You can prepare the potatoes up to 12 hours ahead of serving.
“The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes.”
Semolina can be purchased for around £1.40 for a 500g bag, and with only 40g needed per recipe, this is an affordable ingredient.
