Mary Berry’s Twice Cooked Roast Potatoes are the perfect combination of crispy on the outside and fluffy on the inside, making them the ideal side dish for any roast dinner. By boiling the potatoes first and then roasting them, you achieve that golden, crunchy exterior that everyone loves. This method ensures that the potatoes soak up all the flavors and get extra crispy, making them irresistible.
What are Mary Berry Twice Cooked Roast Potatoes?
Mary Berry’s Twice Cooked Roast Potatoes are a classic side dish that starts with boiling the potatoes to soften their centers before roasting them to achieve a perfectly crispy, golden exterior. Mary Berry’s method guarantees the best of both textures—soft, fluffy insides and irresistibly crunchy outsides. Seasoned simply with salt, fresh herbs like rosemary, and cooked in hot olive oil or goose fat, this recipe brings out the natural flavors of the potatoes, making them a perfect accompaniment to any roast dinner or festive meal.
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Why You Should Try This Recipe
- Crispy perfection: The twice-cooked method guarantees crispy, golden roast potatoes every time.
- Easy to prepare: With just a few steps, you can make these potatoes a standout side dish.
- Ideal for gatherings: Perfect for holiday meals, Sunday roasts, or dinner parties.
- Simple ingredients: Uses basic pantry staples to create a delicious dish.
- Great texture: The balance of soft insides and crispy outsides makes these potatoes irresistible.
Ingredients Needed to Make Mary Berry Twice Cooked Roast Potatoes
- Potatoes (1.5kg, peeled and cut into evenly sized chunks): Waxy potatoes like Maris Piper or King Edward are ideal for roasting.
- Olive oil or goose fat (4 tablespoons): This helps the potatoes achieve a golden, crispy crust.
- Salt (to taste): Essential for seasoning and enhancing the flavor of the potatoes.
- Fresh rosemary or thyme (1 tablespoon, chopped): Adds an aromatic herbal note to the roast potatoes.
- Garlic cloves (optional, 2-3 crushed): Adds a subtle hint of flavor to the potatoes.
Equipment Needed
- Large pot for boiling the potatoes
- Roasting tin for the oven
- Sharp knife for chopping the potatoes
- Colander for draining the potatoes
- Spatula for turning the potatoes during roasting
Instructions to Make Mary Berry Twice Cooked Roast Potatoes
Step 1: Boil the potatoes
- Peel the potatoes and cut them into evenly sized-chunks. Place them in a large pot of salted water and bring to a boil. Simmer the potatoes for about 10 minutes, or until they are just starting to soften but still firm in the center. Drain the potatoes in a colander and let them sit for a few minutes to steam dry.
Step 2: Rough up the edges
- Once drained, give the potatoes a gentle shake in the colander to rough up the edges. This step helps create that crispy texture when the potatoes are roasted.
Step 3: Preheat the oven
- Preheat your oven to 200°C (400°F). Place the roasting tin in the oven to heat up along with the olive oil or goose fat. Let it heat for about 5 minutes until it’s hot and shimmering.
Step 4: Roast the potatoes
- Carefully add the boiled potatoes to the hot oil in the roasting tin, ensuring they are evenly coated. Season generously with salt and add fresh rosemary or thyme. If using garlic, place the crushed cloves around the potatoes. Roast the potatoes in the oven for 30-40 minutes, turning them halfway through to ensure even crisping.
Step 5: Serve
- Once the potatoes are golden and crispy, remove them from the oven. Let them rest for a minute before serving hot as a side to your favorite roast.
What Goes Well With Mary Berry Twice Cooked Roast Potatoes
- Roast chicken: A classic combination that never fails.
- Roast beef: The crispy potatoes complement the richness of the beef.
- Lamb chops: Serve alongside lamb for a deliciously balanced meal.
- Grilled fish: These potatoes pair well with the lightness of grilled fish.
- Vegetarian dishes: A perfect side for hearty vegetarian mains like nut roasts or stuffed peppers.
- Green vegetables: Add a side of steamed greens for a fresh, healthy contrast.
Expert Tips for Making the Best Mary Berry Twice-Cooked Roast Potatoes
- Choose the right potatoes: Waxy varieties like Maris Piper or King Edward work best for roasting.
- Don’t skip the roughing-up step: Shaking the potatoes in the colander helps create those crispy edges.
- Heat the oil first: Ensure the oil or fat is hot before adding the potatoes for that crispy finish.
- Turn halfway through: Flip the potatoes halfway during roasting for even browning.
- Season generously: Potatoes love salt, so be generous with the seasoning for the best flavor.
Easy Variations of Mary Berry Twice Cooked Roast Potatoes
- Spicy version: Add a pinch of chili flakes or smoked paprika to the seasoning for a spicy twist.
- Garlic-infused: Toss in a few crushed garlic cloves along with the potatoes for a garlicky flavor.
- Herb swap: Use fresh thyme, sage, or oregano instead of rosemary for a different herbal note.
- Cheesy finish: Sprinkle some grated parmesan over the potatoes during the last 10 minutes of roasting for a cheesy crust.
- Crispy skin-on version: Leave the skin on the potatoes for added texture and nutrition.
Best Practices to Store Mary Berry Twice Cooked Roast Potatoes
- Refrigeration: Store leftover potatoes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze fully cooked roast potatoes in a freezer-safe container for up to 2 months. Reheat from frozen in a hot oven until crispy.
- Reheat only once: Reheat gently in the oven to regain crispiness, but avoid reheating more than once to maintain texture.
Best Practices to Reheat Mary Berry Twice Cooked Roast Potatoes
- Oven method: Reheat the potatoes in a preheated oven at 200°C (400°F) for 10-15 minutes until heated through and crispy again.
- Stovetop method: Reheat in a hot skillet with a little oil, turning occasionally to crisp up the sides.
- Microwave method: Although not ideal, you can reheat in short intervals in the microwave, though they may lose some crispiness.
How Can I Make Mary Berry Twice Cooked Roast Potatoes Healthier?
- Use olive oil: Opt for olive oil instead of goose fat for a healthier fat option.
- Reduce the fat: Cut back on the amount of oil or fat used for a lighter version.
- Leave the skin on: Keeping the skin on the potatoes adds fiber and nutrients while also providing extra texture.
- Skip the cheese: Avoid the cheesy variations if you’re looking to cut down on calories or fat.
Nutrition Value (per serving):
- Calories: 280
- Fat: 10g
- Carbohydrates: 40g
- Protein: 4g
FAQs
Can I prepare Mary Berry Twice Cooked Roast Potatoes in advance?
Yes, you can prepare them ahead of time. Boil the potatoes, let them cool, and store them in the fridge for up to 24 hours. When ready to serve, roast them in hot oil until crispy and golden.
How do I make Mary Berry Twice Cooked Roast Potatoes extra crispy?
To make them extra crispy, rough up the edges of the potatoes after boiling by shaking them in the colander. Ensure the oil is hot before roasting, and turn the potatoes halfway through for even browning.
What type of potatoes should I use for Mary Berry Twice Cooked Roast Potatoes?
Waxy potatoes like Maris Piper or King Edward are ideal for this recipe. They hold their shape well during boiling and develop a fluffy interior with a crispy exterior when roasted.
Can I freeze Mary Berry Twice Cooked Roast Potatoes?
Yes, you can freeze them after the first cooking step. Boil the potatoes, let them cool, and freeze them in a single layer. When ready to cook, roast them from frozen in hot oil until golden and crispy.
Final Words
Mary Berry’s Twice Cooked Roast Potatoes are the ultimate side dish, offering crispy, golden exteriors and fluffy, soft centers. Perfect for any roast dinner or special occasion, these potatoes are a crowd-pleaser that you can easily prepare with just a few simple steps. Give this method a try, and enjoy the delicious, crispy results!
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Mary Berry Twice Cooked Roast Potatoes
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4
- Category: Side Dish
- Method: Boiling and roasting
- Cuisine: British
Description
Mary Berry’s Twice Cooked Roast Potatoes are a classic side dish that starts with boiling the potatoes to soften their centers before roasting them to achieve a perfectly crispy, golden exterior. Mary Berry’s method guarantees the best of both textures—soft, fluffy insides and irresistibly crunchy outsides. Seasoned simply with salt, fresh herbs like rosemary, and cooked in hot olive oil or goose fat, this recipe brings out the natural flavors of the potatoes, making them a perfect accompaniment to any roast dinner or festive meal.
Ingredients
- Potatoes (1.5kg, peeled and cut into evenly sized chunks): Waxy potatoes like Maris Piper or King Edward are ideal for roasting.
- Olive oil or goose fat (4 tablespoons): This helps the potatoes achieve a golden, crispy crust.
- Salt (to taste): Essential for seasoning and enhancing the flavor of the potatoes.
- Fresh rosemary or thyme (1 tablespoon, chopped): Adds an aromatic herbal note to the roast potatoes.
- Garlic cloves (optional, 2-3 crushed): Adds a subtle hint of flavor to the potatoes.
Instructions
Step 1: Boil the potatoes
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot of salted water and bring to a boil. Simmer the potatoes for about 10 minutes, or until they are just starting to soften but still firm in the center. Drain the potatoes in a colander and let them sit for a few minutes to steam dry.
Step 2: Rough up the edges
Once drained, give the potatoes a gentle shake in the colander to rough up the edges. This step helps create that crispy texture when the potatoes are roasted.
Step 3: Preheat the oven
Preheat your oven to 200°C (400°F). Place the roasting tin in the oven to heat up along with the olive oil or goose fat. Let it heat for about 5 minutes until it’s hot and shimmering.
Step 4: Roast the potatoes
Carefully add the boiled potatoes to the hot oil in the roasting tin, ensuring they are evenly coated. Season generously with salt and add fresh rosemary or thyme. If using garlic, place the crushed cloves around the potatoes. Roast the potatoes in the oven for 30-40 minutes, turning them halfway through to ensure even crisping.
Step 5: Serve
Once the potatoes are golden and crispy, remove them from the oven. Let them rest for a minute before serving hot as a side to your favorite roast.
