Mary Berry's 'perfect' roast potato recipe uses 12p ingredient to be 'extra crispy'

With countless roast potato recipes available online, it can be challenging to determine which one will deliver the finest results.

Fortunately, Mary Berry's five-star rated recipe incorporates a special ingredient to achieve that additional crunch. The recipe notes on BBC Good Food explained: "A roast potato should be ultra crispy and golden on the outside with a fluffy light middle.

"Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating." This recipe feeds six people and will be prepared from beginning to end in approximately an hour.

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Ingredients

• 1.5kg potatoes, peeled and cut into medium-sized cubes
• 40g semolina
• Four tablespoons of goose fat or vegetable oil
• Three thyme sprigs
• Salt

Method

Begin by preheating the oven to 220C or 200C Fan and place the potatoes in a saucepan of cold salted water. Bring to the boil and boil for approximately five minutes, until beginning to soften around the edges, reports the Express.

Drain in a colander until completely dry, then return to the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.

Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for roughly five minutes, or until smoking.

Carefully add the potatoes, turn them in the fat until coated and then scatter over the thyme sprigs. Return to the oven and roast for about 45 to 55 minutes until golden brown and crisp, ensuring to turn them halfway through. The recipe notes added: "You can prepare the potatoes up to 12 hours ahead of serving.

"The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes." Semolina can be bought for approximately £1.40 for a 500g bag, and with just 40g required per recipe, this makes it a budget-friendly ingredient.

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