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