Mary Berry Roast Potatoes With Semolina​ Recipe

Mary Berry Roast Potatoes With Semolina make the best British side dish for a Sunday roast. These crisp potatoes use goose fat and fine semolina for a crunch that lasts until they reach the table.

If you do nothing else, let the potatoes steam dry in the colander for a full two minutes after draining. That’s the difference between a soggy roastie and one that stays crisp throughout the cooking process. The dry surface allows the fat and semolina to form a proper crust that won’t slide off in the oven. I’ve ruined more than a few batches by rushing this part and ending up with mash.

I’ve tried a few versions of roasties and this one from Mary Berry is the one I keep going back to because of the semolina. It adds a gritty texture that catches the hot fat and browns beautifully. Just make sure the fat is actually sizzling before the potatoes go in or they’ll just absorb the oil. It’s my favourite way to finish off a Sunday lunch.

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Mary Berry Roast Potatoes With Semolina Ingredients

• 1.5kg (3lb 5oz) floury potatoes (such as Maris Piper or King Edward), peeled
• 100g (4oz) goose fat or lard (or vegetable oil for a vegetarian option)
• 2 tbsp fine semolina
• Salt and black pepper

How To Make Mary Berry Roast Potatoes With Semolina

1. Prepare the potatoes: Peel the potatoes and cut any large ones so they’re all a similar, even size to help them cook at the same rate. Rinse them under cold running water in a colander to remove the extra starch that makes them sticky. Making them a uniform size is the only way to make sure they all finish roasting at the same time.
2. Parboil the potatoes: Put the potatoes in a large pan and cover them with cold salted water so they cook through evenly. Bring the water to a boil and cook for exactly 7 minutes. You want the outside to be soft but the middle should still have some bite to it.
3. Preheat the fat: Put the goose fat or lard into a large, sturdy roasting tin that won’t warp in the high heat of the oven. Place the tin in the oven and heat to 200°C (400°F/Gas Mark 6) until the fat is sizzling and starting to smoke slightly. Do not skip this step or the potatoes won’t get that immediate sear they need for a proper crunch.
4. Drain and shake: Drain the potatoes well and let them sit in the colander for two full minutes to steam dry properly. Give the colander a firm shake to rough up the edges of the potatoes until they look fuzzy and a bit mashed on the surface. This creates a fluffy surface that the fat can cling to which is essential for a good result.
5. Coat with semolina: Sprinkle the semolina, salt, and pepper over the shaken potatoes while they’re still hot from the pan. Toss them gently in the colander so every piece is covered in a thin, even layer of the dry mixture. This semolina coating is what gives them that specific gritty crunch that doesn’t go soft.
6. Roast the potatoes: Carefully put the potatoes into the hot fat in the tin and turn them over to coat every single side. Roast for 45 to 60 minutes and use a metal spatula to turn them every 20 minutes or so. You’ll know they’re done when they are dark golden and sound hollow when you tap them with a spoon.
7. Serve immediately: Take the potatoes out of the tin using a slotted spoon and drain them on a piece of kitchen roll to remove any excess grease. Serve them straight away while they’re at their crispiest and hottest. They’ll stay hot for a few minutes but they are best eaten the very moment they come out of the oven.

Recipe Tips

• Choose the right spuds. Stick to Maris Piper or King Edward because they have the high starch content needed to get that fluffy interior and craggy exterior.
• Watch the clock carefully. Parboiling for exactly 7 minutes keeps the middle stable while softening the outside just enough to rough up.
• Rough up the edges well. Don’t be too gentle when shaking the colander because those broken bits become the best crunchy parts once they hit the hot fat.
• Heat the fat until smoking. Cold fat will just soak into the potato and make it greasy, so make sure the tin is properly hot before adding the potatoes.
• Give them plenty of space. Use a large enough tin so the potatoes aren’t touching each other or they’ll steam and stay soft instead of roasting to a crisp.
• Prep the potatoes early. You can parboil and coat them in semolina a few hours before you need them and leave them in a cool place until you’re ready to roast.

What To Serve With Roast Potatoes With Semolina

These roasties are the natural partner for a classic roast beef or a whole roast chicken. They work just as well with a rich gravy and plenty of seasonal greens.

Try serving them alongside honey-glazed carrots or some buttered cabbage. The crunch of the semolina crust cuts through the richness of any meat dish.

How To Store Roast Potatoes With Semolina

Fridge

Keep leftovers in a sealed container in the fridge for up to two days. They will lose their crunch but the flavour stays good.

Reheat

Put them back in a hot oven at 200°C (400°F/Gas Mark 6) for 10 minutes. Avoid the microwave as it turns the crust soft and chewy.

Freeze

Freeze the roasted potatoes in a single layer before bagging them up for up to a month. Roast them straight from frozen for 15 minutes to bring back the texture.

Mary Berry Roast Potatoes With Semolina Nutrition Facts

Per serving (1 of 6):

• Calories: 310kcal
• Protein: 4g
• Fat: 15g
• Carbohydrates: 40g
• Sugar: 2g
• Sodium: 120mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

What are the best potatoes for Mary Berry Roast Potatoes With Semolina?

Use a floury variety like Maris Piper or King Edward for the fluffiest results. These types break down just enough on the outside to create a crisp crust.

Can I use vegetable oil instead of goose fat?

Yes, vegetable oil works fine for a vegetarian version though it has a slightly different flavour. Make sure the oil is very hot before adding the potatoes.

How do I stop the potatoes sticking to the tin?

Make sure the fat is sizzling hot before you add the potatoes and use a sturdy metal roasting tin. Glass or ceramic dishes do not get hot enough to prevent sticking.

Can I make Mary Berry Roast Potatoes With Semolina in an air fryer instead of the oven?

No, this specific method works best in a traditional oven where the potatoes can sit in a pool of hot fat. An air fryer will cook them but you will not get the same deep crunch from the semolina.

Try More Recipes:

• Mary Berry Mince Pies​ Recipe
• Mary Berry Lemon Meringue Pie​ Recipe
• Mary Berry Ginger Flapjacks​ Recipe