Roast potatoes are a Sunday dinner staple - and there's a simple trick to make them even more scrumptious. If not prepared properly, roasties can turn out soggy, tasteless or even rock-hard. But Mary Berry has revealed that cooking roast potatoes doesn't have to be a challenge, with her secret ingredient being semolina to enhance this starchy side dish. In her cookbook 'Love to Cook', Mary Berry divulged her method for perfect parsnips involves adding semolina for a "lovely crispy outside", a technique that also works wonders on roast potatoes.
She penned: "With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday.". Semolina is a type of flour that absorbs moisture and oil during cooking, which helps dry out the potato skin and forms a thin oily layer around the potatoes, making them even tastier. Dusting your roast potatoes in semolina also stops them from sticking to the baking tray, ensuring they cook evenly to achieve a golden exterior and fluffy interior.
According to Mary Berry, creating these delicious roast potatoes couldn't be simpler, taking just 10 minutes to prepare. She shares her recipe and additional tips for achieving the ultimate crunchy spuds, reports the Express. On the BBC website, the legendary baker said: "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.
You will need:. Method:. All you need to do is preheat the oven to 200C. Cut the potatoes into medium-sized cubes then place in a saucepan of cold water. Bring the saucepan to a boil and cook the potatoes for five minutes until they begin to soften around the edges. Once ready, drain the potatoes in a coriander and pat them down with a paper towel until they are completely dry. Place the potatoes back into the saucepan and give it a good shake. This will rough up the potato edges to help make them even crisper.
Next, add in the semolina and give the saucepan another shake to make sure the potatoes are evenly coated. Place a large roasting tin in the oven and take it out once it is very hot. Add the goose fat or vegetable oil to the pan and heat for five minutes until it is sizzling and smoking. Carefully add in the potatoes, place the thyme sprigs on top, and place the tray in the oven. Cook for 45 to 55 minutes, making sure to turn halfway through the cooking time. Take out the oven once golden and crispy.
