Mary Berry’s Roast Potatoes With Semolina are famous for their extra-crispy texture, thanks to the addition of semolina. This technique ensures that the potatoes have a golden, crunchy exterior while staying perfectly soft and fluffy on the inside. Ideal as a side dish for a Sunday roast or any special occasion, these roast potatoes are a must-try for anyone looking to elevate their potato game.
What are Mary Berry Roast Potatoes With Semolina?
Mary Berry’s Roast Potatoes With Semolina follow the classic roasting method but with a twist. After parboiling the potatoes, they are coated with semolina before being roasted. This step helps the potatoes achieve a superior crispiness while locking in the softness of the center. Mary Berry’s recipe is simple yet effective, making it perfect for home cooks looking to create a delicious, golden side dish that will impress at any dinner table.
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Why You Should Try This Recipe
- Extra crispy: The semolina coating ensures the potatoes achieve an ultra-crispy texture.
- Fluffy interior: Despite their crispy exterior, the inside of the potatoes stays soft and tender.
- Perfect for special meals: These potatoes are a wonderful side dish for roasts or holiday feasts.
- Simple ingredients: Basic pantry staples like potatoes, semolina, and oil are used to create an indulgent dish.
- Impressively easy: Although they seem fancy, this recipe is straightforward and accessible for all skill levels.
Ingredients Needed to Make Mary Berry Roast Potatoes With Semolina
- Potatoes (1.5 kg, floury potatoes like Maris Piper or King Edward): Best for creating that soft interior.
- Semolina (3 tablespoons): Coats the potatoes to give them a crunchy finish.
- Olive oil (4 tablespoons): Helps the potatoes achieve a golden-brown crust.
- Salt (to taste): Essential for seasoning.
- Fresh rosemary (optional, a few sprigs): Adds a fragrant touch.
- Garlic cloves (4, smashed): Infuse the oil with a subtle garlic flavor.
Equipment
- Large saucepan for parboiling the potatoes
- Roasting tray for the oven
- Colander for draining the potatoes
- Tongs or spatula for turning the potatoes during roasting
Step-by-Step Instructions to Make Mary Berry Roast Potatoes With Semolina
Step 1: Preheat the oven
- Preheat your oven to 200°C (400°F).
- Place the roasting tray with olive oil inside the oven to heat up. Hot oil ensures a crispy result.
Step 2: Parboil the potatoes
- Peel the potatoes and cut them into large, even-sized chunks.
- Place them in a large saucepan, cover with cold salted water, and bring to a boil.
- Boil for 8-10 minutes until the potatoes are just starting to soften but still hold their shape.
Step 3: Drain and coat the potatoes
- Drain the potatoes in a colander and let them steam dry for a couple of minutes.
- While the potatoes are still hot, sprinkle the semolina over them and toss gently to coat the edges evenly. This step helps to create a crispy texture.
Step 4: First roast
- Carefully remove the hot roasting tray from the oven and add the potatoes, turning them in the hot oil to coat them evenly.
- Add the smashed garlic cloves and rosemary sprigs, if using, to infuse extra flavor.
Step 5: Roast to perfection
- Roast the potatoes for 40-50 minutes, turning them halfway through to ensure they crisp up on all sides.
- Once golden brown and crispy, remove them from the oven.
Step 6: Serve
- Serve the crispy semolina-coated roast potatoes hot alongside a Sunday roast or any main dish of your choice.
What Goes Well With Mary Berry Roast Potatoes With Semolina
- Roast chicken: The crispy potatoes complement the tenderness of roast chicken beautifully.
- Lamb: Serve with a rich, flavorful roast lamb for a classic pairing.
- Gravy: These potatoes are perfect for soaking up gravy, adding extra flavor to every bite.
- Roasted vegetables: Pair with roasted carrots, parsnips, or Brussels sprouts for a full roast dinner.
- Stuffing: A side of stuffing goes well with these potatoes for a hearty, festive meal.
- Salad: A crisp, green salad with a tangy dressing can add freshness to balance the richness of the potatoes.
Expert Tips for Making the Best Mary Berry Roast Potatoes With Semolina
- Choose the right potatoes: Floury potatoes like Maris Piper or King Edward are best for achieving that perfect fluffy inside and crispy outside.
- Heat the oil: Ensure the oil is hot before adding the potatoes to help them crisp up immediately.
- Use semolina generously: Coating the potatoes in semolina gives them that signature crunchy texture, so don’t be shy about it.
- Turn halfway: Turning the potatoes during roasting ensures they brown evenly on all sides.
- Add garlic and herbs: For an extra flavor boost, add garlic cloves and rosemary sprigs to the oil while roasting.
Easy Variations of Mary Berry Roast Potatoes With Semolina
- Garlic and herb twist: Add more garlic and rosemary for extra depth of flavor.
- Cheesy roast potatoes: Sprinkle-grated parmesan or pecorino cheese over the potatoes in the last 10 minutes of roasting for a cheesy finish.
- Spicy roast potatoes: Add a pinch of smoked paprika or chili flakes to the semolina for a hint of spice.
- Vegan option: Swap olive oil with a plant-based alternative for a fully vegan version of this dish.
- Lemon zest: For a fresh twist, add lemon zest over the roasted potatoes just before serving.
Best Practices to Store Mary Berry Roast Potatoes With Semolina
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the roasted potatoes after they are cooked. Reheat in the oven to regain their crispiness.
- Reheat once: Reheat in the oven at 180°C (350°F) to maintain the crispy texture.
Best Practices to Reheat Mary Berry Roast Potatoes With Semolina
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes until crispy and hot.
- Microwave method: While faster, this may soften the crispy exterior, so the oven is preferred for reheating.
How Can I Make Mary Berry Roast Potatoes With Semolina Healthier?
- Use less oil: Reduce the amount of oil or use a light spray of oil to cut down on fat.
- Add vegetables: Roast carrots, parsnips, or other root vegetables alongside the potatoes for a more nutritious meal.
- Reduce salt: Lower the salt content and season with herbs like thyme or rosemary for added flavor.
- Use olive oil: For a healthier option, use heart-healthy olive oil instead of goose fat or other fats.
Nutrition Value (per serving):
- Calories: 290
- Fat: 15g
- Carbohydrates: 32g
- Protein: 4g
FAQs
Why use semolina on roast potatoes?
Using semolina on roast potatoes adds extra crispiness. The semolina coats the potatoes, creating a crunchy exterior while keeping the inside fluffy and soft. It’s a simple trick that elevates the texture of traditional roast potatoes.
Can I make Mary Berry Roast Potatoes With Semolina ahead of time?
Yes, you can prepare the potatoes ahead of time by parboiling and coating them with semolina. Store them in the fridge, and when you’re ready, roast them in the oven for the final crisping. This helps save time without compromising on texture.
Can I use something other than semolina for roast potatoes?
Yes, you can substitute semolina with cornmeal or polenta for a similar crispy coating. These alternatives will still help give your roast potatoes a golden, crunchy finish.
How do I keep my roast potatoes crispy?
To keep roast potatoes crispy, avoid overcrowding them on the tray. Make sure the oil is hot when you add the potatoes, and turn them halfway through roasting to ensure all sides crisp up evenly. Reheating them in the oven also helps retain their crunch.
Final Words
Mary Berry’s Roast Potatoes With Semolina are a delicious upgrade to your traditional roast potatoes, offering a crispy, golden texture that everyone will love. Perfect for holiday meals or any family dinner, these potatoes are sure to become a go-to side dish.
Give this recipe a try, and enjoy the irresistible crunch and softness in every bite!
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Mary Berry Roast Potatoes With Semolina
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
Mary Berry’s Roast Potatoes With Semolina follow the classic roasting method but with a twist. After parboiling the potatoes, they are coated with semolina before being roasted. This step helps the potatoes achieve a superior crispiness while locking in the softness of the center. Mary Berry’s recipe is simple yet effective, making it perfect for home cooks looking to create a delicious, golden side dish that will impress at any dinner table.
Ingredients
- Potatoes (1.5 kg, floury potatoes like Maris Piper or King Edward): Best for creating that soft interior.
- Semolina (3 tablespoons): Coats the potatoes to give them a crunchy finish.
- Olive oil (4 tablespoons): Helps the potatoes achieve a golden-brown crust.
- Salt (to taste): Essential for seasoning.
- Fresh rosemary (optional, a few sprigs): Adds a fragrant touch.
- Garlic cloves (4, smashed): Infuse the oil with a subtle garlic flavor.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 200°C (400°F).
- Place the roasting tray with olive oil inside the oven to heat up. Hot oil ensures a crispy result.
Step 2: Parboil the potatoes
- Peel the potatoes and cut them into large, even-sized chunks.
- Place them in a large saucepan, cover with cold salted water, and bring to a boil.
- Boil for 8-10 minutes until the potatoes are just starting to soften but still hold their shape.
Step 3: Drain and coat the potatoes
- Drain the potatoes in a colander and let them steam dry for a couple of minutes.
- While the potatoes are still hot, sprinkle the semolina over them and toss gently to coat the edges evenly. This step helps to create a crispy texture.
Step 4: First roast
- Carefully remove the hot roasting tray from the oven and add the potatoes, turning them in the hot oil to coat them evenly.
- Add the smashed garlic cloves and rosemary sprigs, if using, to infuse extra flavor.
Step 5: Roast to perfection
- Roast the potatoes for 40-50 minutes, turning them halfway through to ensure they crisp up on all sides.
- Once golden brown and crispy, remove them from the oven.
Step 6: Serve
- Serve the crispy semolina-coated roast potatoes hot alongside a Sunday roast or any main dish of your choice.
