Mary Berry, the former Great British Bake Off judge, has shared her top tips for making the perfect roast potatoes. The TV chef has a secret ingredient that she uses for ‘extra crunch’
Get your roast potatoes extra crispy with this trick (Image: Diana Miller via Getty Images)
Roasties are the crowning glory of any Sunday dinner, and let’s face it, no one ever leaves them lingering on the plate.
They’re the first to be devoured right after the meat, and for good reason – they’ve got to be perfectly crispy and crunchy because a soggy spud can ruin the whole affair.
And if you’ve ever had the misfortune of serving up rock-hard, undercooked potatoes, you’ll know the cringe-worthy sight of guests gnawing away at their roasties is something you’d rather avoid.
But fear not, Mary Berry, the nation’s baking sweetheart and former Great British Bake Off judge, has come through with a game-changing tip to give your roast potatoes that much-needed “extra crunch.”
It turns out, giving your spuds a semolina shower isn’t just for parsnips. In her cookbook ‘Love to Cook’, Mary Berry reveals that tossing your tatties in semolina not only gives them a “lovely crispy outside” but also adds a golden touch to your Sunday spread.
As reported by the Express, she suggests: “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.”
Semolina, that golden-hued flour made from durum wheat, is the secret weapon here. It’s brilliant at soaking up moisture and oil as the potatoes roast, leading to drier skins and a thin, crispy layer of oil-coated perfection.
So next time you’re prepping your roasties, remember Mary Berry’s top trick for that irresistible crunch. Mary Berry has dished out some top-notch advice for fans aiming to achieve the perfect roast potatoes: adding a semolina coating prevents sticking and ensures an even, golden bake.
She suggests on the BBC website: “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.”
Additionally, the culinary icon advises using goose fat to enhance the taste of your roasties. Although it’s more commonly found during Christmas, this key ingredient can be sourced all year round from well-stocked supermarkets.
Her official site recommends: “Goose fat is available at Christmas time from good supermarkets and makes all the difference to the flavour of roast potatoes. Don’t use too much, though, as this will simply make the potatoes go soggy.”
Mary also shares the secrets to optimising goose fat usage in her iconic roast potato recipe. It’s not just about tossing them in fat; there are particular steps to follow, as she explains on her site: “Heat the goose fat in the roasting tin on the floor of the roasting oven until piping hot.
“Add the potatoes, spooning the fat over them to coat completely, and shake the tin to prevent sticking. Continue to cook on the floor of the roasting oven for about an hour, depending on size, turning from time to time.”