Mary Berry Twice Cooked Roast Potatoes​ Recipe

Mary Berry Twice Cooked Roast Potatoes are the ultimate side for a British Sunday roast. This method uses floury Maris Pipers and rich goose fat to create a thick, crunchy crust that stays crisp for hours.

I’ve tried a few versions of roasties and this one from Mary Berry is the one I keep going back to because it solves the soggy potato problem forever. The double roast creates a thick, glass-like shell that doesn’t go soft even when you pour on the warm gravy. Do not skimp on the cooling time between the two cooking stages. It’s the temperature change that forces the starch to set into that signature crunch.

This is one of those recipes that looks harder than it is. The whole thing comes down to the temperature of the goose fat. If it isn’t sizzling and spitting when the potatoes hit the tin, they’ll just soak up the oil and turn heavy. Now I always use a dark metal roasting tin because it holds and distributes the heat much better than ceramic or glass dishes.

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Mary Berry Twice Cooked Roast Potatoes Ingredients

• 2.5kg (5½ lb) Maris Piper or King Edward potatoes, peeled
• 175g (6oz) goose fat or duck fat
• Salt and freshly ground black pepper

How To Make Mary Berry Twice Cooked Roast Potatoes

1. Prepare the potatoes: Peel every bit of skin off and cut the potatoes into chunks about the size of a golf ball. It’s important to keep the sizes consistent so they all finish cooking at the same moment. A medium-sized potato usually needs to be halved, whilst the larger ones should be cut into quarters to make sure they aren’t too bulky.
2. Parboil the potatoes: Place the cut pieces into a deep saucepan and cover them with cold water and a heavy pinch of salt. Bring the pot to a rolling boil on the hob and let them cook for about 10 minutes. You’ll know they’re ready when the outside layer starts to soften and flake, but the centre still feels firm when poked with a knife.
3. Rough up the edges: Drain the potatoes into a colander and let them sit for a minute so the excess steam evaporates. Return them to the empty, dry saucepan, put the lid on tight, and shake the pan firmly up and down. Shake the pan until the surface of every potato is covered in a thick layer of starchy fuzz.
4. Do the first roast: Set the oven to 200°C (400°F/Gas Mark 6) and place a large metal roasting tin inside with half of the goose fat. Once the fat is sizzling and smoking slightly, carefully tip the potatoes into the tin and use a spoon to coat every side. Sprinkle with plenty of salt and black pepper before roasting for 30 minutes until they start to take on a light gold colour.
5. Remove and cool: Take the tin from the oven and leave the potatoes to cool completely at room temperature. You can cover the tin and keep it in the fridge or a very cool larder for up to 48 hours before you need to finish them.
6. Turn up the heat: Crank the oven up to 220°C (425°F/Gas Mark 7) and let it reach full heat before you start the second stage. Drizzle the remaining goose fat over the cold potatoes so they have a fresh layer of oil to fry in. Make sure they aren’t crowded in the tin, otherwise they will steam instead of crisping up.
7. Slide them back in: Place the tin back onto the middle shelf and roast for 30 to 40 minutes. Use a spatula to turn them over halfway through so the bottoms don’t burn and the tops get an even tan. They’re done when the skins are deep brown and the sound of them hitting the serving bowl is a loud, dry crunch.

Recipe Tips

• Choose the right potato. Stick to floury varieties like Maris Piper or King Edward because they have the high starch content needed for a fuzzy surface. Waxy potatoes like Charlotte or Jersey Royals won’t rough up properly and you’ll end up with a smooth, leathery skin.
• Get the fat hot. Cold fat is the enemy of a good roastie. Always wait for the goose fat to sizzle and spit before the potatoes touch the pan. If the fat is cold, the potatoes will just act like a sponge and soak up the oil.
• Use dark metal tins. Heavy metal trays absorb and hold more heat than glass or ceramic baking dishes. This ensures the bottoms of the potatoes get just as crisp as the tops without you having to turn them every ten minutes.
• Don’t crowd the pan. Give every potato plenty of breathing room in the roasting tin. If they are piled on top of each other, the steam gets trapped between the layers and the edges will stay soft and sad.
• Prepare in advance. You can parboil and do the first roast up to two days before your big Sunday lunch. It actually improves the texture by letting the starch dehydrate in the fridge, making the final roast even crunchier.
• Season after draining. Adding salt to the boiling water is the first step, but a second dusting after the first roast helps draw out moisture. It also makes sure the flavour is baked right into the crust rather than just sitting on the surface.

What To Serve With Twice Cooked Roast Potatoes

These roasties are the natural partner for a traditional roast beef with Yorkshire puddings. The thick crust is built to hold onto plenty of rich onion gravy without losing its bite.

Pair them with honey-glazed carrots and buttered cabbage for a balanced plate. They also work well alongside a roast chicken or a leg of lamb seasoned with rosemary and garlic.

How To Store Twice Cooked Roast Potatoes

Fridge

Keep leftovers in an airtight container for up to three days. The crust will soften, but the flavour stays good.

Reheat

Place the potatoes on a baking tray in the oven at 200°C (400°F/Gas Mark 6) for 15 minutes. Using a microwave is faster but it makes the skins chewy and tough.

Freeze

Freeze the potatoes after the first roast for up to three months. You can cook them straight from frozen for the second roast, just add an extra 10 minutes to the time.

Mary Berry Twice Cooked Roast Potatoes Nutrition Facts

Per serving (1 of 10):

• Calories: 345kcal
• Protein: 5g
• Fat: 18g
• Carbohydrates: 42g
• Sugar: 2g
• Sodium: 150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use vegetable oil for these potatoes?

Yes, sunflower or rapeseed oil works well if you want a vegetarian version. It doesn’t have the same depth as goose fat, but you’ll still get a great crunch.

Why are my roasties always soggy?

Usually, the pan was too crowded or the fat wasn’t hot enough. Make sure the potatoes aren’t touching each other and wait for the fat to sizzle before adding them.

Is it possible to freeze Mary Berry Twice Cooked Roast Potatoes?

Yes, you should freeze them after the first roast and the cooling stage. This allows you to finish the second roast straight from the freezer on the day.

What is the best potato to use?

Maris Piper is the gold standard for this method. It has the perfect balance of starch to create a fluffy middle and a rugged, crispy exterior.

Try More Recipes:

• Mary Berry Roast Potatoes With Semolina​ Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​
• Mary Berry Miso Salmon​ Recipe