Everyday Meals

Mary Berry shares her recipe for perfectly ’crunchy’ golden roast potatoes

James Martin gives advice on cooking roast potatoes

Roast potatoes are the best part of any Sunday dinner for most people, and Mary Berry has perfected her recipe to make sure your roast potatoes are always delicious.

It may be simple enough to make roast potatoes but can be disappointing if they come out flavourless or soggy.

There is a science for making sure this ultimate comfort food has a perfect crispy-crunchy coating, and Mary Berry has explained her top recipe for making roast potatoes that take less than 30 minutes to prepare.

This recipe takes less than 30 minutes of preparation time, and can only require five simple ingredients.

After sharing the recipe with BBC Food, Mary Berry has confessed her secret to the best roast potatoes is “boiling and roughing them up before roasting” which helps gives them a “lovely crunchy exterior.”

READ MORE: Chef’s ‘simple’ and ‘comforting’ air fryer roast dinner is ‘revolutionary

Mary Berry’s roast potato recipe


  • 1kg (or 2lb 3oz) of potatoes cut into chunks

  • 50kn (2oz) semolina

  • Four tablespoons of goose fat or sunflower oil

  • Three thyme sprigs

  • Salt to serve

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In her cooking book ‘Cook and Share’, Mary Berry said: “I like them cut up reasonably small. I bring them to the boil in salted water on the stove, just for about eight or 10 minutes, then drain the water off and shake them in the pan so they fluff up on the sides.

“Then you can either toss them in a bit of semolina if you’ve got it or a little bit of flour. I use not a lot of oil – it can be sunflower or something like that – toss them in that, and then roast them.”

In order to make the potatoes, you need to: 

1, Preheat the oven to 220°C (425°F) for a fan oven or for 200 (400°F) a gas oven. Put the potatoes in a pot of cold salted water and boil for around five minutes until the edges are softened.

2. Drain the potatoes in a colander until they are dry and then place them back into a pot and shake them in order to roughen up the edges. Add your semolina and shake them around the pot again until fully coated.

3. Preheat your roasting tin until very hot, and then add your cooking fat before placing in the oven without the potaies for five minutes. Then, add the potatoes and turn them around until fully covered.

4. Place your thyme in the roasting tin alongside the potatoes and place in the oven to cook for around 45 to 55 minutes. Make sure to check on them halfway through in order to turn them.

5. Serve your golden and perfectly crispy potatoes that should be cooked to perfection.

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