My festive rescue: Roast potatoes 

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My festive rescue: Roast potatoes

By Mary Berry

Published: | Updated:

A roast potato should be ultra-crispy and golden on the outside with a fluffy light middle. Par-boiling the potatoes ahead and roughing them up before roasting gives a lovely crispy outside, with the semolina adding extra crunch. If you don’t have any goose fat, use extra sunflower oil.

SERVES 6

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

  • Preheat the oven to 220C/200C fan/gas 7.
  • Put the potato chunks in a pan of cold salted water. Bring to the boil and boil for about 5 minutes until the potatoes are starting to soften around the edges. Drain in a colander until completely dry, tip back into the pan and shake to rough up the edges. Sprinkle in the semolina and shake again until coated.
  • Preheat a roasting tin in the oven until hot. Add the goose fat and oil and heat for 5 minutes until smoking. Add the potatoes and turn them in the fat until coated. Return to the oven and roast for 45-55 minutes until the potatoes are golden brown and crisp, turning them over halfway through the cooking time. Serve piping hot.

PREPARE AHEAD 

Can be roasted up to 12 hours ahead. Before serving, reheat in a hot oven for 15-20 minutes – no need to add extra fat.

 

 

Have yourself a Mary little Christmas

Our recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193 offer available until 31 december. Free UK delivery on orders over £15.  

Recipes From Simple Comforts: Marigold soup; Best roast potatoes; Cauliflower, broccoli & leek mornay; Stir-fried aromatic hispi cabbage; Celebration trifle. From Mary Berry’s Christmas Collection: Smoked salmon canapes; Sausages wrapped in bacon; Roast turkey crown