Mary Berry Roast Potatoes with Semolina Recipe

Name: Mary Berry Roast Potatoes with Semolina Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1.5kg potatoes; 2 tbsp semolina; 4 tbsp oil or goose fat; 1 tsp salt; ½ tsp black pepper; garlic and rosemary

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These Mary Berry roast potatoes with semolina are wonderfully crisp on the outside and fluffy on the inside, making them a perfect addition to any roast dinner. The semolina creates a delicate, golden crust that adds extra crunch and flavour. This recipe is simple to follow and ideal for both beginners and experienced home cooks. With a total time of around 1 hour 15 minutes, it delivers consistently delicious results.

Ingredients

For the potatoes

1.5kg Maris Piper or King Edward potatoes, peeled and cut into chunks
2 tablespoons fine semolina
4 tablespoons vegetable oil or goose fat
1 teaspoon salt
½ teaspoon black pepper

Optional flavourings

2 cloves garlic, lightly crushed
1–2 sprigs fresh rosemary

How to Make Mary Berry Roast Potatoes with Semolina Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a large roasting tray inside the oven to heat up so the potatoes start crisping immediately.
Boil the potatoes: Place the peeled and chopped potatoes into a large saucepan of salted water. Bring to the boil and simmer for 8–10 minutes until the edges are slightly softened.
Drain and roughen: Drain the potatoes thoroughly in a colander, then gently shake them to rough up the edges. This helps create that signature crispy texture.
Coat with semolina: Sprinkle the semolina over the potatoes and toss gently until evenly coated.
Prepare the fat: Carefully remove the hot roasting tray from the oven and add the oil or goose fat. Return it to the oven for a couple of minutes until very hot.
Roast the potatoes: Carefully add the potatoes to the hot tray, turning them to coat in the fat. Roast for 45–55 minutes, turning halfway through, until golden and crisp.
Add flavourings: If using garlic and rosemary, add them for the final 15 minutes of cooking.
Season and serve: Sprinkle with salt and pepper, then serve immediately while hot and crispy.

Tips

Why are my roast potatoes not crispy?

Make sure the oil is very hot before adding the potatoes. Also, roughing up the edges after boiling is key to creating a crisp exterior.

Can I prepare the potatoes in advance?

Yes, you can parboil and rough them up earlier in the day. Leave them uncovered in the fridge, then roast when ready.

What type of potatoes work best?

Floury varieties like Maris Piper or King Edward give the fluffiest interiors and crispiest edges.

Is semolina necessary?

It adds extra crunch, but you can skip it if needed. Flour can be used as a light alternative coating.

Serving Suggestions

Serve alongside roast chicken, beef, or lamb
Pair with rich gravy for extra flavour
Add to a Sunday roast platter with vegetables
Enjoy with a simple garlic aioli dip

Storage

Room Temperature

Best served fresh, but can sit at room temperature for up to 2 hours before serving.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze cooked potatoes for up to 1 month. Reheat from frozen in a hot oven until crisp and heated through.

Nutrition

Calories: 280 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Do I have to parboil the potatoes first?

Yes, parboiling softens the edges and helps create the fluffy interior and crispy exterior when roasting.

Can I use olive oil instead of goose fat?

Yes, olive oil works well, though goose fat gives a richer flavour and crispier finish.

How do I keep roast potatoes warm before serving?

Keep them in a low oven at around 120°C for up to 30 minutes, but avoid covering them to maintain crispness.

Can I add other seasonings?

Absolutely, you can add paprika, garlic powder, or herbs for extra flavour.