Mary Berry Twice-Cooked Roast Potatoes Recipe

Name: Mary Berry Twice-Cooked Roast Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1.5kg Maris Piper or King Edward potatoes, peeled and cut into large chunks; 5 tbsp goose fat or duck fat (or vegetable oil); 1 tsp fine salt (plus extra to finish); 1 tbsp semolina or plain flour (optional, for extra crunch); 2 sprigs rosemary (optional); 4 garlic cloves, lightly crushed (optional); Black pepper, to taste

These Mary Berry-inspired twice-cooked roast potatoes are everything you want on a Sunday dinner plate: shatteringly crisp on the outside, fluffy and steaming in the middle, and deeply savoury from hot fat and good seasoning. The twice-cook method (roast, cool, then roast again) gives you that restaurant-level crunch without any stress at serving time. This is an easy, reliable recipe that suits beginners, and it’s ideal for Christmas dinner prep too. Total time is about 1 hour 30 minutes, including a cooling step that makes the final roast unbelievably crisp.

What Are Twice-Cooked Roast Potatoes?

Twice-cooked roast potatoes are exactly what they sound like: potatoes that are cooked, cooled, then cooked again. In this version, you parboil first (so the centres turn fluffy), roast once (to start the crust), then let them cool before a final high-heat blast. That cooling time is not wasted; it dries the surface and helps the outside crisp up spectacularly in the second roast.

Ingredients

For the Potatoes

1.5kg Maris Piper or King Edward potatoes, peeled and cut into large chunks (about 6 to 7cm)
1 tsp fine salt (for the cooking water)

For Roasting and Seasoning

5 tbsp goose fat or duck fat (or vegetable oil)
1 tbsp semolina or plain flour (optional, for extra crunch)
Black pepper, to taste
Flaky sea salt, to finish

Optional Flavour Boost (Lovely for Sunday Lunch)

2 sprigs rosemary
4 garlic cloves, lightly crushed

How to Make Mary Berry Twice-Cooked Roast Potatoes Recipe

Prepare the oven: Preheat the oven to 220°C (200°C fan). Place a sturdy roasting tin on the middle shelf with the goose fat, duck fat, or oil inside so it can get properly hot.
Parboil the potatoes: Bring a large pan of water to the boil, add 1 tsp fine salt, then add the potatoes. Simmer for 8 to 10 minutes until the edges are just starting to soften. You want them partly cooked, not falling apart.
Drain and steam-dry: Drain the potatoes well in a colander, then tip them back into the hot pan. Leave them for 2 to 3 minutes so the steam can escape. Dry potatoes roast better, and crisp faster.
Rough up the edges: Put the lid on the pan and give the potatoes a gentle shake so the edges get fluffy and craggy. Those rough bits are what turn into the best crunchy corners.
Season and coat: Sprinkle over black pepper and the semolina or flour (if using). Carefully remove the hot tin from the oven, tip in the potatoes, and turn them with a spoon so they are evenly coated in the hot fat.
First roast: Roast for 35 to 40 minutes, turning once halfway through, until the potatoes are pale golden and starting to crisp at the edges. They do not need to be fully bronzed yet.
Cool (the “twice-cooked” secret): Remove the tin from the oven and let the potatoes cool for 20 to 30 minutes. This pause dries the surface and helps the second roast create a thicker, crunchier crust.
Second roast: Return the potatoes to the oven for 20 to 25 minutes until deeply golden, crisp, and piping hot. If using rosemary and garlic, add them for this second roast so they flavour the fat without burning.
Finish and serve: Taste and sprinkle with flaky sea salt, then serve straight away while the outsides are at their crunchiest.

Tips for Perfect Results

How do I get roast potatoes really crispy?

Three things matter most: steam-dry the potatoes after draining, rough up the edges, and make sure the fat is hot before the potatoes go in. If you want extra crunch, add 1 tablespoon semolina or plain flour after roughing up.

Why are my roast potatoes not browning?

This is usually an oven temperature issue or a crowded tin. Roast at 220°C (200°C fan) and use a large tin so the potatoes sit in a single layer with a little space around them. If they are piled up, they steam instead of roast.

How do I stop the potatoes sticking to the roasting tin?

Heat the fat properly first, then turn the potatoes to coat them. Avoid moving them too early. Let them roast for 20 minutes before attempting the first turn so a crust can form and release naturally.

Can I make these ahead for Christmas dinner?

Yes, this method is perfect for it. Do the first roast earlier in the day, cool the potatoes, then do the second roast just before serving. You can even cool them completely and keep them covered in a cool room for a few hours.

Serving Suggestions

Serve with roast chicken, gravy, and steamed greens.
Add to a classic beef roast with Yorkshire puddings.
Pair with baked salmon and a lemony mayonnaise or tartare sauce.
Make them the star of a veggie Sunday lunch with roasted carrots and parsnips.

Storage

Room Temperature

Cool the potatoes quickly and do not leave them out for more than 2 hours. If you are timing a roast dinner, keeping them at room temperature during the short cooling step is absolutely fine.

Refrigerator

Store cooled roast potatoes in an airtight container for up to 3 days. Reheat on a tray in a hot oven (220°C / 200°C fan) for 15 to 20 minutes until crisp and piping hot.

Freezing

Freeze after the first roast for best texture. Cool completely, freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Roast from frozen for the second cook, adding 10 to 15 minutes to the final roasting time.

Nutrition

Calories: 280 kcal
Carbohydrates: 39 g
Protein: 5 g
Fat: 12 g
Saturated Fat: 3 g
Sodium: 420 mg

Nutrition values are estimates and will vary depending on the fat used and exact portion sizes.

FAQs

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

Floury potatoes give the fluffiest centres and crispiest edges. Maris Piper and King Edward are ideal. In a pinch, Yukon Gold-style potatoes work, but they tend to be slightly creamier and a touch less crunchy.

Can I make twice-cooked roast potatoes the day before?

You can do the first roast the day before, cool completely, then refrigerate in an airtight container. Do the second roast just before serving for the best crunch.

Do I have to use goose fat?

No. Goose fat and duck fat give incredible flavour and browning, but vegetable oil works well too. Use an oil with a high smoke point (like sunflower or rapeseed/canola).

Why do you cool the potatoes between roasts?

Cooling dries the surface and firms up the outside, which helps the second roast build a thicker, crisper crust. It also makes timing your meal easier because you can pause the recipe mid-way.

Can I roast these at a lower temperature if the oven is busy?

You can, but they will take longer and may not crisp as well. If your oven is full, roast at 200°C (180°C fan) and allow an extra 15 to 25 minutes, turning more often for even colour.

Should I add flour or semolina to roast potatoes?

It’s optional, but it does help. A light dusting of semolina or plain flour clings to the roughed-up edges and creates an extra crisp shell. Use only a tablespoon so they don’t taste floury.