Mary Berry Twice Cooked Roast Potatoes​ Recipe

Mary Berry Twice Cooked Roast Potatoes​ Recipe

The ultimate Mary Berry Twice Cooked Roast Potatoes recipe is made with floury potatoes, rich goose fat, salt, and pepper, and is designed to be prepared ahead of time. This recipe creates exceptionally crisp and golden potatoes with fluffy centers, making your roast dinner preparations much easier. It’s the perfect stress-free side dish for a big family lunch or Christmas dinner, serving 8-10 people.

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Mary Berry Twice Cooked Roast Potatoes Ingredients

  • 2.5kg (5½ lb) floury potatoes (such as Maris Piper or King Edward), peeled
  • 175g (6oz) goose fat or duck fat (or vegetable oil for a vegetarian option)
  • Salt and freshly ground black pepper

How To Make Mary Berry Twice Cooked Roast Potatoes

  1. Prepare the potatoes: Peel the potatoes and cut them into evenly sized pieces. A medium-sized potato should be cut in half, and larger ones into quarters.
  2. Parboil the potatoes: Place the cut potatoes into a large saucepan and cover with cold, salted water. Bring to a boil and cook for about 10 minutes until the outsides are soft but the centers are still firm.
  3. Rough up the edges: Drain the potatoes well in a colander. Return them to the empty, dry saucepan, place the lid on, and shake the pan firmly to rough up the surfaces of the potatoes. This is the key to a crispy finish.
  4. Do the first roast: Preheat your oven to 200°C/Fan 180°C/Gas 6. Spoon half of the goose fat into a large roasting tin and heat it in the oven until sizzling hot. Carefully add the potatoes to the tin, turn them over to coat in the fat, and season with salt and pepper. Roast for 30 minutes.
  5. Cool and store (make-ahead step): Remove the potatoes from the oven and let them cool completely in the tin. Once cool, you can cover the tin and store it in a cool place (like a garage or utility room, or the fridge if you have space) for up to 2 days.
  6. Do the second roast: When you are ready to serve, preheat the oven to 220°C/Fan 200°C/Gas 7. Drizzle the remaining goose fat over the potatoes.
  7. Cook until golden and crisp: Place the tin in the hot oven and roast for another 30-40 minutes, turning them halfway through, until the potatoes are golden brown, crisp, and piping hot. Serve immediately.
Mary Berry Twice Cooked Roast Potatoes​ Recipe
Mary Berry Twice Cooked Roast Potatoes​ Recipe

Recipe Tips

  • Use floury potatoes: For the fluffiest interiors, always choose a floury potato variety like Maris Piper, King Edward, or Rooster. Waxy potatoes will not give you the same desired result.
  • Don’t skip the shaking: Shaking the parboiled potatoes is the most important step for creating a craggy, roughed-up surface. These uneven edges catch the hot fat and become incredibly crispy during roasting.
  • The first cook is crucial: The initial 30-minute roast cooks the potato through and forms a base crust. This make-ahead step not only saves time but also helps to dry out the surface of the potato, leading to an even crispier final result.
  • Use a high heat for the final roast: The second cook is done at a higher temperature. This high heat is what makes the potatoes puff up, turning them deeply golden and exceptionally crunchy without overcooking the inside.

What To Serve With Roast Potatoes

These twice-cooked roast potatoes are the quintessential side dish for a classic British Sunday roast. They are the perfect partner for roast chicken, turkey, roast beef with all the trimmings, or succulent roast lamb. For a festive meal, they are an absolute must-have. They also complement other main courses like a rich beef casserole, honey-glazed ham, or a vegetarian nut roast with plenty of gravy.

How To Store Roast Potatoes Leftovers

  • Refrigerate: The make-ahead step is the primary storage method. After the first cook, the potatoes can be stored, covered, in a cool place or the refrigerator for up to 2 days. If you have leftovers after the second cook, let them cool completely and store them in an airtight container in the fridge for up to 2 days.
  • To Reheat: To revive their crispiness, spread the leftover potatoes on a baking tray and reheat in a hot oven (200°C/400°F) for about 10-15 minutes until hot and crispy again. An air fryer also works brilliantly for reheating. Avoid using a microwave as it will make them soft.

Mary Berry Twice Cooked Roast Potatoes Nutrition Facts

  • Calories: 400 kcal
  • Total Fat: 18g
  • Saturated Fat: 7g
  • Cholesterol: 25mg
  • Sodium: 350mg
  • Total Carbohydrate: 55g
  • Dietary Fiber: 6g
  • Sugars: 3g
  • Protein: 7g

Frequently Asked Questions

  • Why cook the potatoes twice? The twice-cooked method is designed to achieve two things: maximum crispiness and convenience. The first roast cooks the potato and sets the crust, and the second, high-heat roast makes them incredibly crunchy. It also allows you to do most of the work ahead of time.
  • Can I freeze these potatoes? Yes. You can freeze them after the first 30-minute roast. Let them cool completely, then open-freeze them on a baking tray before transferring to a freezer bag. You can then roast them directly from frozen for the second cook, adding about 15-20 minutes to the final cooking time.
  • Can I use oil instead of goose fat? Absolutely. While goose or duck fat gives a rich, traditional flavour, you can use vegetable oil, sunflower oil, or rapeseed oil for a vegetarian version. Ensure the oil is very hot before adding the potatoes.

Try More Recipes:

Mary Berry Twice Cooked Roast Potatoes​ Recipe

Course: SidesCuisine: British
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes
Calories

400

kcal

Mary Berry’s clever Twice Cooked Roast Potatoes recipe is the perfect make-ahead side dish. Potatoes are parboiled, shaken, and roasted once ahead of time, then roasted again at a high heat just before serving for an unbelievably crisp, golden finish and a fluffy interior.

Ingredients

  • 2.5kg (5½ lb) floury potatoes (e.g., Maris Piper)

  • 175g (6oz) goose fat or duck fat

  • Salt and freshly ground black pepper

Directions

  • Parboil and shake: Boil potatoes for 10 minutes. Drain well and shake in the pan to rough up the edges.
  • First roast: Preheat oven to 200°C/Fan 180°C/Gas 6. Heat half the fat in a roasting tin. Add potatoes, coat in fat, season, and roast for 30 minutes.
    .
  • Make-ahead step: Cool the potatoes completely. Cover and store in a cool place for up to 2 days.
  • Second roast: Preheat oven to 220°C/Fan 200°C/Gas 7. Drizzle remaining fat over potatoes.
  • Serve: Roast for 30-40 minutes, turning once, until crisp and golden. Serve immediately

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