Mary Berry Roast Potatoes with Semolina Recipe

Name: Mary Berry Roast Potatoes with Semolina Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1.5 kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks; 2 tbsp fine semolina; 1 tsp fine sea salt, plus extra to finish; 1/2 tsp freshly ground black pepper; 5 tbsp goose fat, duck fat, beef dripping, or vegetable oil; 2 sprigs rosemary (optional); 3 garlic cloves, lightly crushed (optional); Maldon sea salt, to serve (optional)

These roast potatoes are everything you want on a Sunday dinner plate: crisp, golden edges with a fluffy, steamy centre. The semolina coating is the quiet trick that makes them extra crunchy, without any fuss or fancy ingredients. This is an easy, reliable recipe that suits beginners, but still feels properly special. Total time is about 1 hour 15 minutes, most of it hands-off while the oven does the work.

What Are Semolina Roast Potatoes Like?

Semolina roast potatoes have an especially crisp, craggy exterior thanks to a light dusting of semolina after parboiling. As the potatoes roast in hot fat, the coating turns golden and crunchy, while the inside stays tender and fluffy. They taste rich and savoury with deep roasted flavour, and they hold their crunch beautifully on the table.

Ingredients

For the potatoes

1.5 kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks
1 tsp fine sea salt (for the water), plus extra to finish

For the crunchy semolina coating

2 tbsp fine semolina
1/2 tsp freshly ground black pepper

For roasting

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

Kitchen Equipment

Large saucepan
Colander
Large roasting tin (metal works best)
Fish slice or sturdy spatula (for turning)

How to Make Mary Berry Roast Potatoes with Semolina

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Put a large roasting tin on the middle shelf to heat up while you parboil the potatoes.
Parboil the potatoes: Add the peeled, chunked potatoes to a large pan of cold water with 1 tsp salt. Bring to the boil, then simmer for 8 to 10 minutes, until the outside is just starting to soften.
Drain and rough them up: Drain in a colander, then give the colander a good shake to scuff the edges. This is what creates all those crispy ridges later.
Steam-dry: Leave the potatoes in the colander for 5 minutes so excess moisture evaporates. Drier potatoes roast better and crisp faster.
Coat with semolina: Sprinkle over the semolina and black pepper (and a small pinch of extra salt if you like). Toss gently until the potatoes look lightly dusted and slightly fluffy on the outside.
Heat the fat: Carefully remove the hot tin from the oven and add the goose fat (or oil). Return the tin to the oven for 2 minutes, until the fat is shimmering hot.
Add the potatoes: Tip the potatoes into the hot fat. They should sizzle as they hit the tin. Turn them carefully so each piece is coated. Add rosemary and crushed garlic now if using.
Roast until crisp: Roast for 50 to 60 minutes, turning twice during cooking, until deeply golden and crisp all over. If they are colouring too quickly, drop the oven to 210°C (190°C fan) for the final 15 minutes.
Rest and cool slightly: Remove from the oven and let the potatoes sit in the tin for 5 minutes. This short rest helps the crust set so they stay crunchier when served.
Assemble and serve: Lift the potatoes onto a warm serving platter, leaving excess fat behind. Taste, season with a little extra salt (Maldon is lovely here), and serve straight away.

Tips

Why aren’t my roast potatoes crispy?

The usual culprits are moisture and a roasting tin that was not hot enough. Make sure you steam-dry the potatoes after draining, and always preheat both the tin and the fat so the potatoes sizzle on contact.

How do I stop the potatoes sticking to the tin?

Use a sturdy metal roasting tin, heat the fat properly, and do not try to move the potatoes too early. Give them 20 minutes before the first turn so a crust can form, then they will release more easily.

Can I make them extra crunchy with more semolina?

A light coating is best. Too much semolina can taste dusty and prevent the surface from browning evenly. Stick to 2 tablespoons for 1.5 kg potatoes, and focus on roughing up the edges well.

What’s the best fat to use for flavour?

Goose fat gives a classic roast dinner flavour and excellent crisping. Duck fat is rich and savoury, beef dripping is deeply traditional, and vegetable oil is a good everyday option that still turns out crisp.

Serving Suggestions

Serve alongside roast chicken, roast beef, or lamb with gravy.
Add a side of buttered peas, honey-glazed carrots, or braised red cabbage.
Pair with a vegetarian nut roast and onion gravy for a proper Sunday-style plate.
Use leftovers in a breakfast hash with fried eggs.

Storage

Room temperature

Leave to cool completely, then keep in a covered container for up to 12 hours. For best results, reheat to restore crispness rather than serving at room temperature.

Refrigerator

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

Freezing

Freeze cooled roast potatoes in a single layer on a tray, then transfer to a freezer bag or container for up to 2 months. Reheat from frozen at 220°C (200°C fan) for 20 to 30 minutes, turning once, until hot throughout and crisp.

Nutrition

Calories: 330 kcal
Carbohydrates: 46 g
Protein: 5 g
Fat: 14 g
Saturated Fat: 4 g
Sodium: 520 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact potatoes and fat used.

FAQs

Why use semolina on roast potatoes?

Semolina lightly coats the outside of the parboiled potatoes, creating a dry, slightly gritty surface that turns extra crisp in hot fat. It boosts crunch without making the potatoes heavy.

What potatoes are best for Mary Berry-style roast potatoes?

Choose floury potatoes such as Maris Piper or King Edward. They rough up well after parboiling and bake into fluffy centres with crisp edges.

Can I parboil the potatoes ahead of time?

Yes. Parboil, drain, rough up, and steam-dry the potatoes, then cool completely. Cover and refrigerate for up to 24 hours. Coat with semolina just before roasting for the best texture.

How do I reheat roast potatoes and keep them crispy?

Reheat on a preheated metal tray in a hot oven at 220°C (200°C fan). Avoid the microwave if you want crisp edges, as it softens the crust.

Can I make these roast potatoes in an air fryer?

Yes, but cook in batches so you do not overcrowd the basket. Toss the parboiled, semolina-coated potatoes with a little oil, then air fry at 200°C for about 18–25 minutes, shaking a couple of times, until crisp and golden.