8 Mary Berry Roast Potato Recipes for Christmas

Ask anyone what they love most about Christmas dinner and crispy roast potatoes will be near the top of the list. These eight recipes, inspired by Mary Berry’s no-nonsense approach to a perfect roast, share the same reliable method of par-boiling, roughing up and roasting in hot fat, then take it in different directions with goose fat, beef dripping, cheese, lemon and smoked paprika.

There is also a freeze-ahead version to take the pressure off the day and an air fryer method for when the oven is full. Choose floury potatoes, give them plenty of space in the tin and they will turn out golden, crunchy and fluffy every time.

1. Classic Crispy Roast Potatoes

This is the foundation recipe: floury potatoes, a short par-boil, a good shake and very hot oil. Master this and every other roast potato follows easily.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, such as Maris Piper or King Edward, peeled and cut into large even chunks
• 6 tbsp sunflower oil
• 1 tbsp plain flour
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Put the oil in a large roasting tin and heat for 10 minutes until shimmering.
2. Put the potatoes in cold salted water, bring to the boil and simmer for 8 minutes until the edges are soft.
3. Drain well and leave to steam dry for 2 minutes. Sprinkle over the flour, cover the pan and shake firmly to fluff up the edges.
4. Carefully tip into the hot oil, turn to coat and spread out in a single layer. Roast for 50–60 minutes, turning halfway, until deep golden and crunchy.
5. Sprinkle with sea salt and serve straight away.

2. Goose Fat Roast Potatoes with Rosemary and Garlic

Goose fat gives a richer flavour and an extra-crisp crust, while rosemary and garlic add a fragrant finish. These are the ultimate festive roast potatoes.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into chunks
• 6 tbsp goose fat
• 1 tbsp semolina
• 1 garlic bulb, cloves separated, skin on
• 4 sprigs fresh rosemary
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7 and heat the goose fat in a roasting tin for 10 minutes.
2. Boil the potatoes in salted water for 8 minutes, drain, steam dry, sprinkle with semolina and shake to rough up.
3. Add to the hot fat, turn to coat and roast for 35 minutes.
4. Turn the potatoes, add the garlic cloves and rosemary and roast for 15–20 minutes more until crisp and golden. Season with sea salt.

3. Make-Ahead Freezer Roast Potatoes

Prepare these weeks before Christmas and roast them straight from frozen on the day. They come out every bit as crisp as freshly made ones.

Servings: 8 · Total time: 1 hour 30 minutes, plus freezing

Ingredients

• 2kg floury potatoes, peeled and cut into chunks
• 1 tbsp semolina
• 8 tbsp goose fat or sunflower oil
• Sea salt

Instructions

1. Boil the potatoes in salted water for 8 minutes, drain, steam dry, sprinkle with semolina and shake to rough up the edges.
2. Spread on a lined tray, cool completely and open-freeze until solid. Pack into freezer bags and freeze for up to 1 month.
3. On the day, preheat the oven to 220°C (200°C fan), gas mark 7 and heat the fat in a large roasting tin for 10 minutes.
4. Add the potatoes straight from frozen, turn in the fat and roast for 1 hour to 1 hour 10 minutes, turning halfway, until golden and crisp. Season with salt.

4. Parmesan and Thyme Roast Potatoes

A coating of grated cheese melts into a lacy, golden crust that makes these potatoes extra crunchy and savoury. Add the cheese towards the end so it does not burn.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into chunks
• 6 tbsp sunflower oil
• 1 tbsp plain flour
• 50g Parmesan, finely grated
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7 and heat the oil in a roasting tin for 10 minutes.
2. Par-boil the potatoes for 8 minutes, drain, steam dry, sprinkle with flour and shake to rough up.
3. Roast in the hot oil for 45 minutes, turning halfway.
4. Sprinkle with the Parmesan and thyme, toss gently and roast for 10 minutes more until the cheese is golden and crisp. Season.

5. Lemon and Herb Roast Potatoes

Lemon zest and roasted lemon halves bring a fresh, zingy note that is lovely with turkey or fish. Fresh herbs stirred through at the end keep them bright.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into chunks
• 6 tbsp olive oil
• 1 tbsp semolina
• 1 lemon, zested and cut into quarters
• 2 garlic cloves, crushed
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7 and heat the oil in a roasting tin for 10 minutes.
2. Par-boil the potatoes for 8 minutes, drain, steam dry, sprinkle with semolina and shake.
3. Roast in the hot oil for 30 minutes, then add the lemon quarters and turn the potatoes. Roast for 20–25 minutes more until golden.
4. Toss with the lemon zest, garlic and herbs, squeeze over the roasted lemon and season.

6. Beef Dripping Roast Potatoes

Beef dripping is the old-fashioned British choice for roasties and gives a deep, savoury flavour. They are the perfect partner for a Christmas rib of beef.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into chunks
• 100g beef dripping
• 1 tbsp plain flour
• 1 tsp fresh thyme leaves
• Flaky sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Melt the dripping in a roasting tin in the oven for 10 minutes.
2. Par-boil the potatoes for 8 minutes, drain, steam dry, sprinkle with flour and shake to rough up.
3. Tip into the hot dripping and roast for 50–60 minutes, turning halfway, until deep golden.
4. Scatter with thyme and flaky salt and serve.

7. Smoked Paprika Roast Potatoes

Smoked paprika gives these potatoes a warm colour and gentle smoky flavour that suits beef and chicken. They are a fun twist for anyone who wants something a little different.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into chunks
• 6 tbsp olive oil
• 1 tbsp plain flour
• 2 tsp smoked paprika
• 1 tsp garlic granules
• 3 spring onions, finely sliced
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7 and heat the oil in a roasting tin for 10 minutes.
2. Par-boil the potatoes for 8 minutes, drain and steam dry. Mix the flour with the paprika and garlic granules, sprinkle over and shake to rough up.
3. Roast in the hot oil for 50–55 minutes, turning halfway, until crisp and golden.
4. Season with sea salt and scatter with spring onions.

8. Air Fryer Roast Potatoes

When the oven is packed on Christmas Day, the air fryer makes brilliant roast potatoes using very little oil. Cook them in batches and keep warm while the rest finish.

Servings: 4 · Total time: 45 minutes

Ingredients

• 800g floury potatoes, peeled and cut into even chunks
• 2 tbsp sunflower oil
• 1 tsp semolina
• Sea salt

Instructions

1. Par-boil the potatoes in salted water for 8 minutes, drain, steam dry and shake with the semolina to rough up the edges.
2. Toss in the oil until evenly coated.
3. Preheat the air fryer to 200°C. Add the potatoes in a single layer and cook for 25–30 minutes, shaking the basket every 10 minutes, until deep golden and crisp.
4. Season with sea salt and serve.