Mary Berry Roast Potatoes Recipe

This golden, ultra-crispy Mary Berry Roast Potatoes recipe is made with floury Maris Piper potatoes, goose fat, and a dusting of semolina for the perfect crunch, ready in just over an hour. The secret lies in roughing up the parboiled edges to create a texture that catches the hot fat and turns incredibly brittle in the oven. I always make these for Sunday lunch because they disappear faster than the meat.

Why This Classic Works

I have tried countless methods for roasting potatoes—bicarbonate of soda in the water, polenta coatings, and even deep-frying them first—but Mary Berry’s method remains the gold standard. The brilliance is in the simplicity of using semolina. Unlike flour, which can sometimes become paste-like if the fat isn’t hot enough, semolina adds a granular crunch that stays crisp even after the potatoes have been out of the oven for ten minutes.

My biggest mistake when I first made these was not letting the fat get hot enough before adding the potatoes. You need the fat to be smoking hot so that the moment the potato hits the pan, the outside sears instantly rather than absorbing the oil. Once I learned to be patient with the pre-heating, my roasties went from greasy to glass-like.

Mary Berry Roast Potatoes Ingredients

• 1.5kg Potatoes: Maris Piper or King Edward are essential. Waxy potatoes will not fluff up.
• 4-5 tbsp Goose Fat: Or duck fat. You can use sunflower oil for a vegetarian version, but animal fat gives the best flavour and crispness.
• 3 tbsp Semolina: The secret ingredient for extra crunch.
• 1 tsp Sea Salt: For seasoning the water and the finished potatoes.
• Fresh Thyme or Rosemary (Optional): Adds a lovely fragrance during the last 10 minutes of roasting.

How To Make Mary Berry Roast Potatoes

1. Prep the Potatoes: Preheat your oven to 220°C (200°C fan/Gas 7). Peel the potatoes and cut them into medium-sized chunks (about 5cm). Keep them relatively even so they cook at the same rate.
2. Parboil: Place the potatoes in a large pan of cold, salted water. Bring to the boil and cook for about 5 to 8 minutes. You want the outside to be softening, but the inside to remain firm.
3. Rough Them Up: Drain the potatoes in a colander until completely dry. Tip them back into the empty pot, sprinkle over the semolina, and place the lid on. Shake the pot vigorously to roughen up the edges of the potatoes. This creates the “fluffy” surface that becomes crispy later.
4. Heat the Fat: Put the goose fat or oil into a large roasting tin and place it in the hot oven for 5 minutes. The fat needs to be smoking hot.
5. Roast: Carefully tip the potatoes into the hot fat—they should sizzle immediately. Turn them quickly to coat in the fat, then roast for 45 to 55 minutes. Turn them halfway through cooking to ensure an even golden colour.
6. Serve: Remove when they are deep golden brown and crisp. Sprinkle with a little extra sea salt and serve immediately.

Recipe Tips

• Steam Dry: After draining, let the potatoes sit in the colander for 2 minutes to steam dry before returning them to the pot. Wet potatoes will lower the temperature of the oil and lead to soggy roasties.
• Don’t Overcrowd: Use a large roasting tin or two smaller ones. If the potatoes are touching or piled on top of each other, they will steam instead of roast.
• The Fork Test: When parboiling, test a potato with a fork. If the tines go in easily but the potato doesn’t fall apart, they are ready to drain.

What To Serve With Roast Potatoes

These potatoes are the cornerstone of a traditional Sunday roast. They pair perfectly with roast beef and Yorkshire puddings, soaking up the rich juices from the meat. For a lighter option, serve them alongside a roast chicken with a simple bread sauce and steamed greens.

How To Store

Roast potatoes are best eaten fresh, but leftovers can be stored in the fridge for up to 3 days. To reheat, do not microwave them as they will become soft. Instead, place them back in a hot oven (200°C) for 10-15 minutes until they crisp up again.

FAQs

Can I prepare these ahead of time?
Yes. You can parboil and rough up the potatoes in the morning. Leave them covered in a cool place (not the fridge if possible, as they can discolour) and then roast them fresh when needed.

Why are my roast potatoes not crispy?
Usually, this happens if the oil wasn’t hot enough when you added the potatoes, or if you didn’t rough up the edges enough after parboiling.

Can I use flour instead of semolina?
Yes, plain flour works well, but semolina gives a crunchier, nuttier texture that Mary Berry is famous for.

Nutrition

• Calories: 285 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 5mg
• Sodium: 400mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Salmon with Parmesan Crust Recipe
• Mary Berry Quiche Recipe
• Mary Berry Chicken Casserole