Mary Berry Roast Potatoes with Semolina Recipe

Mary Berry’s Roast Potatoes with Semolina are the ultimate crispy potatoes that steal the show at any Sunday roast or festive dinner. The trick lies in parboiling the potatoes first, roughing them up, then dusting them with semolina before roasting in hot oil or fat. The semolina coating creates an irresistible crunch while the insides stay fluffy and soft. This recipe is simple but guarantees perfect golden potatoes every time.

What are Mary Berry Roast Potatoes with Semolina?

These are classic British roast potatoes taken up a notch with a coating of fine semolina. After parboiling, the potatoes are drained, shaken to roughen their edges, then tossed in semolina before roasting. This extra step makes the exterior extra crisp, creating the perfect contrast with the fluffy centre. Mary Berry’s method has become a go-to for home cooks who want reliable, crunchy potatoes for any special occasion.

Try Other Mary Berry Recipes

• Mary Berry Malteser Cake
• Mary Berry Apple and Almond Cake
• Mary Berry Twice Cooked Roast Potatoes
• Mary Berry Make Ahead Roast Potatoes

Why This Recipe is Worth Trying

• Extra crispy texture – Semolina gives a crunch that flour alone can’t match.
• Simple and budget-friendly – Only a few ingredients needed.
• Perfect side dish – Works with roast meats, poultry, or vegetarian mains.
• Make-ahead friendly – Parboil and coat in advance, then roast when needed.
• Foolproof method – A trusted Mary Berry technique.

Essential Ingredients to Make Mary Berry Roast Potatoes with Semolina

• 1.5kg floury potatoes (Maris Piper or King Edward)
• 4 tbsp vegetable oil, goose fat, or duck fat
• 2 tbsp semolina
• 2 tsp sea salt
• 1 tsp black pepper
• 2–3 sprigs fresh rosemary or thyme (optional)

Handy Kitchen Tools for Best Results

• Large saucepan
• Colander
• Roasting tray
• Measuring spoons
• Wooden spoon or spatula

Step-by-Step Guide to Making Mary Berry Roast Potatoes with Semolina

Step 1: Prepare the potatoes

Peel and cut potatoes into even-sized chunks. Place in a saucepan of salted cold water.

Step 2: Parboil the potatoes

Bring to a boil and simmer for 8–10 minutes until the edges soften but the centres remain firm.

Step 3: Drain and rough up

Drain well, then shake in the colander to fluff up the edges. This rough texture helps the semolina stick.

Step 4: Coat with semolina

Sprinkle semolina over the potatoes and toss until each piece is lightly coated.

Step 5: Heat oil in tray

Place oil or fat into a roasting tray and preheat in the oven at 200°C (180°C fan) until sizzling hot.

Step 6: Roast until crisp

Add potatoes carefully to the hot fat, turn to coat, and roast for 40–45 minutes, turning halfway, until golden and crunchy.

Step 7: Season and serve

Sprinkle with sea salt and herbs before serving immediately.

What I Got Wrong (And How I Fixed It)

• Didn’t heat oil enough – Potatoes stuck to the tray. Heating the oil until it sizzles solved it.
• Used too much semolina – Made them heavy. A light dusting gave perfect crunch.
• Crowded tray – Prevented crisping. Using two trays ensured even roasting.

Healthier Ways to Make Mary Berry Roast Potatoes with Semolina

• Roast with olive oil instead of animal fat.
• Reduce oil slightly and roast at high heat for crispiness.
• Add garlic cloves and herbs for flavour without extra salt.
• Use smaller potato chunks to cut roasting time.

Ingredient Substitutions for Mary Berry Roast Potatoes with Semolina

• Semolina → Use fine polenta or cornmeal for a similar crunch.
• Goose fat → Swap with sunflower or rapeseed oil.
• Maris Piper potatoes → Russets or King Edwards work well too.
• Fresh herbs → Try sage, thyme, or oregano.

Pairing Ideas: What to Serve With Semolina Roast Potatoes

• Roast chicken with gravy – A classic pairing.
• Slow-roast lamb – Crispy potatoes balance the richness.
• Vegetarian nut roast – A hearty meat-free main.
• Beef Wellington – Elegant and indulgent with crunchy sides.
• Christmas turkey dinner – A must-have festive side.

Expert Tips for Roast Potato Success

• Floury potatoes only – They give the best fluffy centre.
• Shake after boiling – Creates edges for crunch.
• Heat oil until sizzling – Ensures crisp exteriors.
• Turn halfway – Gives even colour and texture.
• Serve straight from the oven – Best enjoyed fresh and hot.
• Add herbs at the end – Prevents burning.

Creative Ways to Customize Roast Potatoes with Semolina

• Toss with parmesan cheese after roasting for extra flavour.
• Sprinkle with paprika or cayenne pepper for a spicy twist.
• Drizzle with truffle oil before serving.
• Add roasted onion wedges or garlic cloves to the tray.
• Mix in lemon zest and parsley before serving for freshness.

Storing Roast Potatoes the Right Way

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze cooked roast potatoes for up to 1 month.
• Re-crisp in the oven before serving.

How to Reheat Roast Potatoes with Semolina

• Oven method – Reheat at 200°C for 15 minutes until crisp.
• Air fryer method – 8–10 minutes at 180°C.
• Microwave method – Softens potatoes, but quick for reheating.
• From frozen – Roast directly from frozen, adding 10 minutes to cooking time.

Nutritional Breakdown (per serving)

• Calories: ~270 kcal
• Protein: 5g
• Carbohydrates: 48g
• Fat: 9g
• Fibre: 5g
• Sodium: 420mg

FAQs

Why do you put semolina on roast potatoes?

Semolina helps create an extra crispy coating on roast potatoes. After parboiling, the rough edges catch the semolina, which toasts in the oven, giving a golden, crunchy texture.

Should you add semolina before or after roasting potatoes?

Semolina should be added after parboiling and draining the potatoes, just before roasting. Tossing them in semolina at this stage ensures the coating sticks and crisps up in the oven.

Can I use polenta instead of semolina for roast potatoes?

Yes, fine polenta or cornmeal can be used instead of semolina. Both create a similar crunchy coating, though semolina gives a slightly lighter texture.

How do you stop roast potatoes with semolina from sticking to the tray?

To prevent sticking, preheat the oil in the roasting tray until very hot before adding the potatoes. This immediate sizzle helps form a crust and stops them from sticking.

Wrapping It Up

Mary Berry’s Roast Potatoes with Semolina are the secret to achieving the crispiest, most golden potatoes every time. With just a handful of ingredients and a simple technique, these potatoes make the perfect accompaniment to any roast dinner. Once you try them, they’ll become your go-to recipe for holidays, celebrations, and family meals.

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