Marry Berry shares the one ingredient that makes roast potatoes ‘extra crunchy’ and tasty
Roast potatoes are the staple of any Sunday dinner, and there is a simple way to make them even more delicious.
If not cooked correctly, roast potatoes can come out soggy or tasteless or even worse they can come out brick-hard and difficult to eat.
However, Mary Berry has shared that cooking roast potatoes does not need to be difficult, as her secret to to add semolina which will elevate this starchy staple.
In her cookbook ‘Love to Cook’, Mary Berry shared that her method for making parsnips is to add semolina to give them a “lovely crispy outside” but this trick also works for roasties as well.
She wrote: “With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday.”
READ MORE: Man shares ‘best ever’ roast potato recipe using two ingredients
How to make Mary Berry’s perfectly crispy roast potatoes
You will need:
- 15kg of potatoes
- 40g of semolina
- Three thyme sprigs
- Four tablespoons of goose fat or vegetable tat
- Salt
All you need to do is preheat the oven to 200C. Cut the potatoes into medium-sized cubes then place in a saucepan of cold water.
Bring the saucepan to a boil and cook the potatoes for five minutes until they begin to soften around the edges.
Once ready, drain the potatoes in a coriander and pat them down with a paper towel until they are completely dry.
Place the potatoes back into the saucepan and give it a good shake. This will rough up the potato edges to help make them even crisper.
Next, add in the semolina and give the saucepan another shake to make sure the potatoes are evenly coated.
Place a large roasting tin in the oven and take it out once it is very hot. Add the goose fat or vegetable oil to the pan and heat for five minutes until it is sizzling and smoking.
Carefully add in the potatoes, place the thyme sprigs on top, and place the tray in the oven.
Cook for 45 to 55 minutes, making sure to turn halfway through the cooking time. Take out the oven once golden and crispy.
Your mouth-watering roast potatoes will now be ready to serve.
