Twice-Roasted Potatoes
by Mary Berry on Dec 19, 2022
A roast potato should be ultra-crispy and golden on the outside with a fluffy light middle. Best to use less starchy potatoes, such as Yukon Gold. Par boiling them ahead and roughing them up before roasting gives a lovely crunchy outside. Semolina gives an extra crunchy edge.
This recipe appears in Mary Berry's Ultimate Christmas.
This recipe appears in Mary Berry's Ultimate Christmas.
- Servings
- 6 servings
- Course
- Side Dish
Tags
Ingredients
- 3 lbs potatoes
- ¼ cup semolina
- 4 tbsp fat or oil
Instructions
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Put the potatoes into cold salted water. Bring up to the boil and boil for about 5 minutes until starting to soften around the edges. Drain in a colander, until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.
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Preheat a large shallow roasting pan until hot. Add the fat and heat for 5 minutes until smoking. Add the potatoes, turn in the fat until coated, scatter over the thyme. Return to the oven and roast for about 45-55 minutes until golden brown and crisp, turning over halfway through the cooking time.
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Serve piping hot.