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.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4
- Category: Side Dish
- Method: Roasting
- Cuisine: British
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.