This Mary Berry Twice-Cooked Roast Potatoes recipe is a crispy and fluffy recipe, which is made with Maris Piper potatoes and goose fat. It’s the perfect side dish for a Sunday roast, ready in about an hour and a half.
Mary Berry Twice-Cooked Roast Potatoes Ingredients
- 1.5kg (3 lbs) floury potatoes, such as King Edward or Maris Piper
- 4-5 tablespoons goose fat, duck fat, or lard
- Sea salt and freshly ground black pepper
How To Make Mary Berry Twice-Cooked Roast Potatoes
- Prep and Par-boil the Potatoes: Preheat your oven to 220°C (200°C Fan, Gas Mark 7). Peel the potatoes and cut them into even-sized pieces. Place them in a large pan of cold, salted water, bring to a boil, and cook for about 10 minutes, until the outsides are soft but the center is still firm.
- Heat the Fat: While the potatoes are boiling, spoon the goose fat into a large, sturdy roasting tin and place it in the hot oven to heat up until it is sizzling hot.
- Fluff the Potatoes: Drain the par-boiled potatoes thoroughly in a colander. Put the lid on the colander or cover it with a tea towel and shake it vigorously for a few seconds. This is the most important step, as it fluffs up the edges of the potatoes, which is the secret to a crispy result.
- Roast Until Golden: Carefully remove the hot tin from the oven. Tip the fluffed potatoes into the sizzling hot fat and turn them over gently to coat. Return the tin to the oven and roast for 45 minutes to 1 hour, turning the potatoes halfway through, until they are deep golden brown, crisp, and crunchy on the outside and fluffy in the middle.
- Serve Immediately: Sprinkle with a little extra sea salt and serve immediately.
Recipe Tips
- How do you get extra crispy potatoes? The two most important secrets are to fluff up the edges after par-boiling by shaking them in a colander, and to roast them in very hot fat. The roughed-up, fluffy edges are what catch the fat and become incredibly crispy.
- What are the best potatoes to use for roasting? A “floury” or starchy potato is essential. In the UK, King Edward or Maris Piper are the gold standard. In the US, a Russet or Idaho potato would be the best equivalent. Waxy potatoes will not give you a fluffy interior.
- Can I use oil instead of goose fat? Yes. While goose or duck fat provides an unbeatable rich flavour, you can substitute it with lard, beef dripping, or a good quality vegetable oil with a high smoke point (like sunflower or rapeseed oil).
- Can I make these ahead of time? Absolutely. This is a classic tip for a stress-free roast dinner. You can par-boil and fluff the potatoes in the morning. Let them cool completely, then cover and keep them in the fridge. They can be roasted as directed just before you are ready to serve.
What To Serve With Roast Potatoes
These are the quintessential side dish for a classic British Sunday roast. They are the perfect accompaniment to:
- A whole Roasted Chicken, Turkey, or a joint of Beef
- A rich, homemade gravy
- Fluffy Yorkshire puddings
- Steamed seasonal greens, like cabbage or broccoli
How To Store Roast Potatoes
- Best Eaten Fresh: Roast potatoes are at their absolute crispiest and best when they are served hot and fresh from the oven.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat: To restore some of their crispiness, reheat them on a baking sheet in a hot oven (200°C/400°F) or in an air fryer for 5-10 minutes.
Roast Potatoes Nutrition Facts
- Serving: 1 serving (1/6th of recipe)
- Calories: 450 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 8g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a common problem and is usually because the roasting tin or the fat was not hot enough when you added the potatoes. It’s crucial that the fat is sizzling before the potatoes go in. Using a sturdy, heavy-bottomed roasting tin also helps.
Yes, this is a non-negotiable step for the Mary Berry method! Shaking the par-boiled potatoes in the colander is what “chuffs” or fluffs up the edges. These tiny cracks and rough surfaces are what absorb the hot fat and become incredibly crisp and crunchy.
Yes. For a simple variation, you can toss a few lightly crushed, unpeeled garlic cloves or a few sprigs of fresh rosemary into the roasting tin with the potatoes for the last 20 minutes of cooking.
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 Twice-Cooked Roast Potatoes Recipe
Description
The perfect classic roast potato—impossibly crispy and golden on the outside, with a light and fluffy interior, all thanks to Mary Berry’s foolproof “twice-cooked” method.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Peel and chop the potatoes into even pieces.
- Par-boil the potatoes in salted water for about 10 minutes until the edges are soft.
- Meanwhile, heat the goose fat in a large roasting tin in the oven until it is smoking hot.
- Meanwhile, heat the goose fat in a large roasting tin in the oven until it is smoking hot.
- Carefully add the fluffed potatoes to the hot fat and turn to coat.
- Roast for 45-60 minutes, turning halfway, until deep golden brown and crispy.
- Sprinkle with sea salt and serve immediately.
Notes
- The most important tip for this recipe is to get the fat smoking hot in the roasting tin before you add the potatoes; this is the secret to a non-stick, crispy result.
- Shaking the par-boiled potatoes to “chuff” or rough up the edges is not optional; it is the key to maximum crispiness.
- For the best fluffy interior, you must use a floury potato variety like a King Edward, Maris Piper, or Russet.
- Don’t overcrowd the roasting tin; give the potatoes space to roast in a single layer to ensure they become crispy all over, not steamy and soft.
