Mary Berry names simple ingredient to make roast potatoes 'extra crunchy' Roast potatoes are a Sunday dinner staple - and there's a simple trick to make them even more scrumptious.
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.
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.
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.
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.
