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Mary Berry’s roast potato recipe<\/h2>\nIngredients\u00a0<\/h3>\n\n- \n
1kg (or 2lb 3oz) of potatoes cut into chunks<\/p>\n<\/li>\n
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50kn (2oz) semolina<\/p>\n<\/li>\n
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Four tablespoons of goose fat or sunflower oil<\/p>\n<\/li>\n
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Three thyme sprigs<\/p>\n<\/li>\n
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Salt to serve<\/p>\n<\/li>\n<\/ul>\n
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Method\u00a0<\/h3>\n
In her cooking book \u2018Cook and Share\u2019, Mary Berry said: \u201cI 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.<\/p>\n
\u201cThen you can either toss them in a bit of semolina if you\u2019ve got it or a little bit of flour. I use not a lot of oil \u2013 it can be sunflower or something like that \u2013 toss them in that, and then roast them.\u201d<\/p>\n
In order to make the potatoes, you need to:\u00a0<\/h3>\n
1, Preheat the oven to 220\u00b0C (425\u00b0F) for a fan oven or for 200 (400\u00b0F) a gas oven. Put the potatoes in a pot of cold salted water and boil for around five minutes until the edges are softened.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
5. Serve your golden and perfectly crispy potatoes that should be cooked to perfection.<\/p>\n
- \n
- \n
1kg (or 2lb 3oz) of potatoes cut into chunks<\/p>\n<\/li>\n
- \n
50kn (2oz) semolina<\/p>\n<\/li>\n
- \n
Four tablespoons of goose fat or sunflower oil<\/p>\n<\/li>\n
- \n
Three thyme sprigs<\/p>\n<\/li>\n
- \n
Salt to serve<\/p>\n<\/li>\n<\/ul>\n
Don’t miss… <\/strong>
Follow \u2018perfect\u2019 Yorkshire pudding recipe for \u2018gloriously puffed-up\u2019 results[LATEST] <\/strong>
Easy Yorkshire pudding profiteroles are the perfect dessert to follow a roast[REVEAL ] <\/strong>
James Martin’s Yorkshire puddings are ‘legendary’ – easy recipe[INSIGHT ] <\/strong><\/p>\n<\/p>\nWe use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
Method\u00a0<\/h3>\n
In her cooking book \u2018Cook and Share\u2019, Mary Berry said: \u201cI 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.<\/p>\n
\u201cThen you can either toss them in a bit of semolina if you\u2019ve got it or a little bit of flour. I use not a lot of oil \u2013 it can be sunflower or something like that \u2013 toss them in that, and then roast them.\u201d<\/p>\n
In order to make the potatoes, you need to:\u00a0<\/h3>\n
1, Preheat the oven to 220\u00b0C (425\u00b0F) for a fan oven or for 200 (400\u00b0F) a gas oven. Put the potatoes in a pot of cold salted water and boil for around five minutes until the edges are softened.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
5. Serve your golden and perfectly crispy potatoes that should be cooked to perfection.<\/p>\n