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