Mary Berry roast potatoes with semolina are wonderfully crisp on the outside and fluffy in the centre. The semolina creates a light, golden crust that gives these potatoes their signature crunch. This classic British side dish is simple to prepare and perfect for Sunday roasts or festive meals. The recipe is beginner friendly and takes around 1 hour from start to finish.
Ingredients
For the Roast Potatoes
- 1.5kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks
- 3 tbsp semolina
- 4 tbsp goose fat or vegetable oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Optional Flavourings
- 2 garlic cloves, lightly crushed
- 1 small sprig fresh rosemary
- 1 small sprig fresh thyme
How to Make Mary Berry Roast Potatoes with Semolina
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a large roasting tray in the oven with the goose fat or oil so it heats thoroughly while you prepare the potatoes.
- Parboil the potatoes: Place the peeled potato chunks into a large saucepan and cover with cold salted water. Bring to the boil and simmer for 8 to 10 minutes until the edges begin to soften but the centres remain firm.
- Drain and rough up: Drain the potatoes in a colander and allow them to steam dry for a minute. Shake the colander gently to rough up the edges. This creates a fluffy surface that will crisp beautifully in the oven.
- Coat with semolina: Sprinkle the semolina evenly over the potatoes along with the salt and pepper. Toss carefully until all the pieces are lightly coated.
- Transfer to the hot tray: Carefully remove the hot roasting tray from the oven. Add the potatoes and turn them in the hot fat so they are evenly coated. Add garlic and herbs if using.
- Roast until crisp: Roast for 40 to 50 minutes, turning the potatoes halfway through cooking. They should become deep golden and wonderfully crisp on the outside.
- Serve: Remove from the oven, sprinkle with a little extra sea salt and serve immediately while hot and crunchy.
Tips for the Best Semolina Roast Potatoes
Why add semolina to roast potatoes?
Semolina coats the rough potato surface and forms a delicate crunchy crust during roasting. It helps the potatoes turn golden and crisp without becoming heavy.
Which potatoes work best?
Floury varieties such as Maris Piper or King Edward are ideal. They break up slightly when shaken, creating the fluffy edges needed for crisp roasting.
How do I make them extra crispy?
Ensure the roasting fat is very hot before adding the potatoes. Turning them halfway through cooking also helps all sides crisp evenly.
Why parboil the potatoes first?
Parboiling softens the outer layer of the potato. When shaken and coated with semolina, this layer becomes beautifully crunchy in the oven.
Serving Suggestions
- Serve with a traditional Sunday roast chicken or roast beef
- Perfect alongside roast lamb and seasonal vegetables
- Pair with rich gravy or onion gravy
- Great with Yorkshire puddings and roasted carrots
Storage
Room Temperature
Roast potatoes are best enjoyed fresh from the oven. If needed, they can sit at room temperature for up to 2 hours before serving.
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven for about 10 minutes to restore their crispness.
Freezing
Freeze cooked roast potatoes in a sealed container for up to 1 month. Reheat directly from frozen in a hot oven until heated through and crisp.
Nutrition
- Calories: 290 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 3 g
- Sodium: 420 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Why do roast potatoes use semolina?
Semolina creates a light coating on the potatoes that becomes crisp and golden in the oven. It helps produce the classic crunchy texture without needing extra oil.
Can I make these roast potatoes with vegetable oil instead of goose fat?
Yes, vegetable oil works very well and still produces crisp results. Just ensure the oil is fully heated in the roasting tray before adding the potatoes.
Do I have to peel the potatoes?
Peeling is traditional for this recipe because it helps create fluffy edges after parboiling. However, you can leave the skins on for a more rustic texture.
How do I stop roast potatoes sticking to the tray?
Make sure the roasting fat is hot before adding the potatoes and turn them halfway through roasting. Using a heavy roasting tray also helps prevent sticking.
Mary Berry Roast Potatoes with Semolina Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesGolden, crisp roast potatoes coated in semolina for extra crunch. A classic Mary Berry style side dish perfect for Sunday roasts.
Ingredients
1.5kg floury potatoes, peeled and cut into chunks
3 tbsp semolina
4 tbsp goose fat or vegetable oil
1 tsp sea salt
½ tsp black pepper
2 garlic cloves (optional)
Fresh rosemary or thyme sprigs (optional)
Directions
- Preheat oven to 220°C (200°C fan) and heat the oil or goose fat in a roasting tray.
- Parboil potato chunks in salted water for 8 to 10 minutes.
- Drain and shake in a colander to rough up the edges.
- Sprinkle semolina, salt and pepper over the potatoes and toss to coat.
- Transfer to the hot roasting tray and turn to coat in the fat.
- Roast for 40 to 50 minutes, turning halfway, until golden and crisp.
- Season with extra salt and serve immediately.
Notes
- Use floury potatoes for the best fluffy texture.
- Heating the oil first helps prevent sticking.
- Turn the potatoes halfway through roasting for even crispness.
