This Mary Berry Roast Potatoes with Semolina recipe is a crispy and fluffy recipe, which calls for floury potatoes and fine semolina. It’s the perfect side dish for any roast dinner, ready in about an hour and 15 minutes.
Mary Berry Roast Potatoes with Semolina Ingredients
- 1.5kg (3lb 5oz) floury potatoes, such as Maris Piper or King Edward
- 4-5 tbsp goose fat, duck fat, or vegetable oil
- 3 tbsp fine semolina
- Salt to taste
How To Make Mary Berry Roast Potatoes with Semolina
- Prep the oven and fat: Preheat your oven to 220°C/200°C Fan/Gas Mark 7. Add the goose fat or oil to a large, sturdy roasting tin and place it in the preheating oven to get very hot.
- Peel and parboil the potatoes: Peel the potatoes and cut them into evenly sized pieces (about the size of a large egg). Rinse them under cold water, place them in a large saucepan, and cover with salted cold water. Bring to a boil and cook for about 10 minutes until the outside is soft but the inside is still firm.
- Drain and rough up the edges: Drain the potatoes well in a colander. Give the colander a few firm shakes to rough up the edges of the potatoes. This is the key to a fluffy, crispy finish.
- Coat with semolina: Sprinkle the semolina over the roughed-up potatoes and toss gently in the colander until each potato is evenly coated.
- Roast the potatoes: Carefully remove the hot roasting tin from the oven. One by one, place the semolina-coated potatoes into the hot fat. Turn each one over to ensure it’s fully coated in fat. Roast for 45-60 minutes, turning them over halfway through, until they are golden brown and wonderfully crisp.
Recipe Tips
- What are the best potatoes for roasting? Always use a floury or “mealy” potato variety. Maris Piper, King Edward, and Russet potatoes are excellent choices because their high starch content breaks down to create a fluffy interior.
- How do you get the extra crispy coating? The secret is twofold: shaking the parboiled potatoes to create rough, fluffy edges, and then coating them in semolina. The semolina draws out moisture and creates an incredibly crunchy crust when roasted in hot fat.
- Can I prepare these potatoes in advance? Yes, you can parboil, drain, and rough up the potatoes in the morning. Let them cool completely, then cover and refrigerate until you’re ready to roast them later in the day.
- Why must the fat be hot? Adding the potatoes to sizzling hot fat is crucial. It immediately starts to seal and crisp up the outside of the potato, preventing it from absorbing too much oil and becoming greasy.
What To Serve With Roast Potatoes
These roast potatoes are the ultimate side dish for a classic British roast. Serve them with:
- A roast chicken, leg of lamb, or a joint of beef
- Rich, homemade gravy
- Steamed or roasted vegetables like carrots, broccoli, and Brussels sprouts
- Yorkshire puddings
How To Store Roast Potatoes
- Refrigerate: Store any leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray in a hot oven (200°C/400°F) for 10-15 minutes until hot and re-crisped.
- Freeze: While best enjoyed fresh, you can freeze leftover roast potatoes. Once cool, place them on a tray in the freezer until solid, then transfer to a freezer bag. Reheat from frozen in a hot oven for 20-25 minutes.
Roast Potatoes Nutrition Facts
- Calories: 250 kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 8g
- Sodium: 200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use plain flour instead of semolina?
Yes, if you don’t have semolina, a light dusting of plain flour will also help create a crispy exterior. The texture won’t be quite as grainy and crisp, but it’s a good substitute.
Why are my roast potatoes not crispy?
There are a few common reasons: the oven or fat wasn’t hot enough when you added the potatoes, you didn’t drain them properly after parboiling (too much moisture leads to steam), or the potatoes were overcrowded in the roasting tin.
Do I have to use goose fat?
No, while goose or duck fat provides a rich, traditional flavour, you can achieve excellent results with a neutral vegetable oil, sunflower oil, or even lard.
Try More Recipes:
- Mary Berry Slow Roast Lamb Shoulder with Potatoes Recipe
- Mary Berry Slow Roasted Lamb Recipe
- Mary Berry Soda Bread Recipe
Mary Berry Roast Potatoes with Semolina Recipe
Description
A classic, creamy, and comforting soup with the perfect balance of sweet parsnips and tart apples, with a hint of warming spice.
Ingredients
Instructions
- In a large saucepan, melt the butter and sauté the onion for 5-7 minutes until soft. Add the garlic and cook for one more minute.
- Add the chopped parsnips and apple to the pot and stir.
- Pour in the stock, bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the vegetables are very tender.
- Carefully puree the soup with an immersion blender or in a traditional blender until completely smooth.
- Stir in the cream and gently reheat the soup without boiling.
- Season generously with salt and pepper to taste before serving.
Notes
- The most important tip for a silky-smooth soup is to be very careful when blending the hot liquid; an immersion blender is the safest and easiest option.
- For the best flavor balance, use a tart cooking apple like a Bramley or Granny Smith to cut through the natural sweetness of the parsnips.
- Do not boil the soup after you’ve added the cream, as this can cause it to curdle. Just heat it gently until it’s warm enough to serve.
- This is a perfect make-ahead soup, as the flavors will continue to develop and become even better the next day in the refrigerator.
Mary Berry Roast Potatoes with Semolina Recipe
