Following Mary Berry’s roast potato recipe, a simple sprinkle of one simple ingredient creates the crunchiest, most delicious roast potatoes with golden, crispy exteriors.
Undoubtedly, the crowning glory of any Sunday roast, getting your roast potatoes spot-on, is absolutely essential. If you’re chasing those perfectly crispy roasted spuds with crackly, golden shells and fluffy, melt-in-your-mouth middles, then you’ve come to the right place.
I’ve honestly never produced roast potatoes quite as crunchy and scrumptious as these, and it’s entirely down to Mary Berry’s straightforward recipe featuring one surprising ingredient. The trick that transforms these spuds into perfection? A modest sprinkling of semolina over the potatoes once they’ve been parboiled.
It might sound bonkers, but this secret ingredient roughens up the surface of the potatoes so they roast into crunchy brilliance every single time.
Extra texture creates additional surface area, which leads to deeper caramelisation and phenomenal crispiness in the oven.
Should you not have semolina to hand, plain flour will do the job. You’ll still achieve fantastic roast potatoes with soft, pillowy centres, though they won’t quite match the crunchiness.
Beyond delivering crispiness, semolina contributes a delicate, nutty flavour that complements the wholesome taste of potatoes beautifully.
Besides semolina, I opted for goose fat to roast the potatoes in, as Mary Berry favours this over oil.
I’d previously never tried goose fat for making roast potatoes, and it genuinely elevated them to another level. Goose fat possesses a wonderfully rich flavour that enhances roast potatoes magnificently.
It also boasts a high smoking point, allowing it to tolerate considerably higher temperatures than most standard oils, which delivers crispier roast potatoes.
Ingredients
- Maris Piper potatoes, peeled and quartered
- Four tablespoons of goose fat
- 30g of semolina
- Salt, to taste
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Method
I kicked things off by cranking up my oven to 200C Fan, then popped the peeled and chopped spuds into a saucepan filled with cold, salted water.
I brought the water to a rolling boil and let it bubble away for around 10 minutes, until the edges started to soften up a bit.
I drained the potatoes in a colander until they were bone dry, then chucked them back into the saucepan and gave them a good shake to roughen up the edges. I sprinkled over the semolina and salt, then shook everything again until they were nicely coated.
I heated a large, shallow roasting tin in the oven until piping hot, then added the goose fat to the tin and left it to heat for eight minutes until it was smoking.
Next, I carefully tipped in the potatoes, making sure to roll them around in the fat until they were well coated.
I slid the tray back into the oven and roasted the potatoes for roughly 50 minutes until they were golden brown and crispy. I made sure to turn the potatoes halfway through the cooking time.
To serve, I dusted the roasties with a sprinkle of sea salt to draw out that last bit of moisture, just to give them an extra hit of crispiness.

