Roast potatoes are an essential element of a traditional Sunday dinner, often devoured eagerly due to their crispiness. A well-prepared roast potato can make or break the meal experience, as nobody enjoys a soggy spud. Renowned baker Mary Berry, known for her role on the Great British Bake Off, has shared a valuable tip to elevate your roast potatoes to a new level of crunchiness.
In her cookbook ‘Love to Cook’, Mary Berry recommends coating your potatoes with semolina for a delightful crispy texture and a golden finish. This technique not only enhances the crunchiness but also helps the potatoes absorb moisture and oil during roasting, resulting in a thin, crispy outer layer of perfection.
By following Mary Berry’s advice, you can achieve the desired ultra-crispy and golden exterior with a fluffy interior for your roast potatoes. Additionally, she suggests using goose fat to enhance the flavor, a tip commonly associated with Christmas but available year-round at supermarkets. Properly heating the goose fat and coating the potatoes before roasting are key steps in Mary’s iconic roast potato recipe, ensuring a delectable outcome.
For an exquisite Sunday roast experience, Mary Berry’s expert guidance on achieving the perfect roast potatoes is invaluable, promising a delightful crunch and flavor that will leave your guests impressed.