Roast potatoes are essential when it comes to roast dinners, and to many, they are the best bit. Nothing beats a beautifully fluffy spud that is light in the middle and crunchy on the outside. Although not everyone knows the secret to achieving that perfect combination.

Mary Berry, however, who is renowned for her cooking expertise, is an expert when it comes to roasties, and she shared everything she does, including the three ingredients, besides salt, she adds to ensure potatoes so they can turn out extra crunchy

Her recipe shared on BBC Food, notes: "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."

But that's not all. The chef, also mentioned in the recipe tips that the potatoes can actually be prepared hours ahead.

It added: "You can prepare the potatoes up to 12 hours ahead of serving. The potatoes can be part-rpasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes."

Ingredients
  • 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes
  • 40g/1 1/2oz semolina
  • 4 tbsp goose fat or vegetable oil
  • 3 thyme sprigs
  • salt
Method
  • Preheat the oven to 220C/200C Fan/Gas 7
  • Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 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 the fat to the tin and heat for five minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs.
  • Return to the oven and roast for about 45 - 55 minutes unntil golden brown and crip turning the potatoes halfway through the cooking time. Serve piping hot.
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