Mary Berry Twice Roasted Potatoes Recipe

This ultra-crispy golden Mary Berry Twice Roasted Potatoes recipe is made with fluffy Maris Piper potatoes, goose fat, and a dusting of semolina, ready in just over an hour. The secret lies in the second roast, which transforms the pale exterior into a shattered, glass-like crunch that holds its texture for ages. I simply cannot imagine a proper Sunday lunch without them.

Why This Classic Works

I learned the hard way that trying to rush roast potatoes results in soggy, pale disappointments. The genius of this Mary Berry method is the “twice roasted” approach, where you roast them until pale, let them stand (or cool completely if getting ahead), and then blast them again in hot fat. This double exposure to heat ensures the crust dehydrates fully, creating that audible crunch we all crave.

Using goose fat instead of oil makes a tremendous difference to the flavour, adding a rich, savoury depth that vegetable oil just can’t match. I was surprised by how much the simple addition of semolina helps; it clings to the roughed-up edges and fries in the fat, giving you a texture that feels restaurant-quality with zero extra effort.

Mary Berry Twice Roasted Potatoes Ingredients

• 1.5kg (3lb) Potatoes: Maris Piper or King Edward are essential for their floury texture.
• 4-5 tbsp Goose Fat: Or duck fat, for that luxurious high-heat crisping.
• 2 tbsp Semolina: The secret ingredient for extra crunch.
• 1 tsp Salt: Sea salt flakes work best.
• 3 sprigs Fresh Thyme: Optional, for a subtle earthy aroma.

How To Make Mary Berry Twice Roasted Potatoes

1. Parboil the Potatoes: Peel and cut the potatoes into even medium-sized chunks. Place them in a large pan of cold salted water, bring to the boil, and cook for about 5 minutes until the outsides are just starting to soften but the middles are firm.
2. Steam and Fluff: Drain the potatoes in a colander and let them steam dry for 2 minutes. Return them to the dry pan, sprinkle over the semolina, and shake the pan vigorously to rough up the edges.
3. First Roast: Preheat your oven to 220°C (200°C Fan/Gas 7). Put the goose fat in a large roasting tin and heat in the oven until piping hot (smoking). Carefully tip the potatoes into the hot fat, turning to coat. Roast for 35 minutes until pale gold.
4. Second Roast: Remove the tin from the oven. If serving immediately, squash each potato very slightly with a spatula to increase surface area, turn them over, and roast for another 20-30 minutes until deep golden. If making ahead, let them cool now, then do this step just before serving.

Recipe Tips

• Dryness is key: ensure your potatoes are completely steam-dried before adding them to the fat; water creates steam which prevents crisping.
• Hot fat always: The fat must be sizzling hot when the potatoes hit the pan, otherwise they will absorb the grease rather than frying in it.
• Don’t overcrowd: Use a large enough tin so the potatoes are in a single layer with space around them, or they will stew instead of roast.

What To Serve With Roast Potatoes

These potatoes are the perfect partner for a traditional roast beef with Yorkshire puddings, soaking up the rich gravy beautifully. They also work wonderfully alongside a slow-roasted leg of lamb or a simple roast chicken with lemon and thyme.

How To Store

These are best eaten fresh, but leftovers can be stored in the fridge for up to 3 days. To reheat, do not microwave them; instead, pop them back into a hot oven at 200°C for 15 minutes to revive the crispy exterior.

FAQs

• Can I use vegetable oil instead of goose fat? Yes, sunflower or vegetable oil works well if you want a vegetarian version, though you will lose a little richness.
• Can I prep these the day before? Absolutely, complete the “First Roast” stage, let them cool, and keep them in the fridge; do the “Second Roast” just before serving.
• Why are my roast potatoes soggy? usually this happens if the oil wasn’t hot enough or if the potatoes were too wet when they went into the oven.
• Do I have to use semolina? No, it is optional, but it does add a distinctively crunchy texture that Mary Berry recommends.

Nutrition

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 5mg
• Sodium: 400mg
• Total Carbohydrate: 38g
• Protein: 5g

Try More Recipes:

• Mary Berry Dauphinoise Potatoes Recipe
• Mary Berry Roast Potatoes Recipe
• Mary Berry Sausage and Red Pepper Hotpot Recipe