Mary Berry Roast Potatoes with Semolina Recipe

These semolina roast potatoes are the kind you bring to the table and watch disappear first: shatteringly crisp on the outside, fluffy and steaming within, and deeply savoury from hot fat and good seasoning. The semolina coating is the quiet trick that gives you that crunchy, craggy surface without fuss. It’s an easy, dependable side dish that suits everything from a Sunday roast to a midweek chicken tray bake. Total time is about 1 hour 15 minutes, most of it hands-off while the oven does the work.

Ingredients

For the potatoes

• 1.2kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks
• 2 tbsp semolina
• 1½ tsp fine sea salt (plus extra to finish)
• ½ tsp freshly ground black pepper (optional)

For roasting

• 4–5 tbsp goose fat, duck fat, beef dripping, or vegetable oil
• 1–2 sprigs rosemary (optional)
• 2 garlic cloves, lightly crushed (optional)

Optional for the parboil

• 1 tsp malt vinegar (helps the potatoes hold their shape, optional)

How to Make Semolina Roast Potatoes

Oven preparation

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the potatoes roast evenly and colour beautifully.




• Heat the fat: Add the goose fat (or your chosen fat) to a large, sturdy roasting tin and put it into the oven to get properly hot while you parboil the potatoes.

Mixing and coating

• Parboil the potatoes: Put the potatoes into a large saucepan, cover with cold water, add a generous pinch of salt (and the vinegar if using), then bring to the boil. Simmer for 8–10 minutes until the outside is beginning to soften.




• Drain and rough up: Drain well in a colander, then give the colander a few confident shakes to roughen the edges. Leave for 2 minutes to steam-dry so the coating sticks and the potatoes crisp.




• Coat with semolina: Sprinkle over the semolina, salt, and pepper. Toss gently until every piece looks lightly dusted, especially around the craggy edges.

Baking (roasting)

• Add to the hot tin: Carefully remove the roasting tin from the oven. Tip in the potatoes (they should sizzle), then turn them in the fat so they’re well coated.




• Roast until crisp: Roast for 50–60 minutes, turning once or twice during cooking, until deep golden and crisp all over.




• Optional flavour boost: If using rosemary and garlic, add them for the last 20 minutes so they perfume the fat without burning.

Cooling and serving (assembling)

• Rest briefly: Remove from the oven and let the potatoes sit in the tin for 2–3 minutes. This helps the crust settle and stay crisp when you serve.




• Finish and plate up: Taste and add a final pinch of salt if needed. Transfer to a warm serving dish and serve straight away.

Tips

How do I get roast potatoes really crispy?

Make sure the fat is hot before the potatoes go in, and let the drained potatoes steam-dry. The semolina needs a slightly dry surface to cling to, and the initial sizzle in hot fat starts the crust immediately.

Why are my roast potatoes soggy?

Sogginess usually comes from too much moisture or a crowded tin. Drain thoroughly, allow a short steam-dry, and use a large roasting tin so the potatoes sit in a single layer with space around them.

Can I make them extra fluffy inside?

Use floury potatoes (Maris Piper or King Edward), cut them into larger chunks, and rough up the edges after parboiling. Those roughed-up edges crisp, while the centres stay soft and fluffy.

How do I stop the semolina (or garlic/rosemary) from burning?

Roast on the middle shelf and avoid adding garlic and rosemary too early. If your oven runs hot, turn the heat down to 210°C (190°C fan) for the final 15 minutes once the colour is already good.

Serving Suggestions

• Serve alongside roast chicken, roast beef, or lamb with gravy.
• Add to a vegetarian roast dinner with nut roast and onion gravy.
• Pair with sausages and a mustardy pan sauce.
• Use leftovers in a breakfast hash with eggs and wilted greens.

Storage

Room temperature

Roast potatoes are best eaten straight away. For food safety, don’t leave them out for more than 2 hours, and cool leftovers quickly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat on a baking tray in a hot oven at 220°C (200°C fan) for 12–18 minutes until piping hot and crisp again.

Freezing

Freezing cooked roast potatoes is not ideal as the texture can turn a little dry. If you do freeze them, cool completely, freeze in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a hot oven until fully heated through and crisp.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 38 g
• Protein: 4 g
• Fat: 13 g
• Saturated fat: 4 g
• Sodium: 520 mg

Nutrition values are estimates and will vary depending on the exact potatoes and fat you use.

FAQs

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