Mary Berry Roast Potatoes with Semolina Recipe
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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
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1.5kg floury potatoes (Maris Piper or King Edward)
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4 tbsp vegetable oil, goose fat, or duck fat
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2 tbsp semolina
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2 tsp sea salt
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1 tsp black pepper
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2–3 sprigs fresh rosemary or thyme (optional)
Instructions
Peel and cut potatoes into even-sized chunks. Place in a saucepan of salted cold water.
Bring to a boil and simmer for 8–10 minutes until the edges soften but the centres remain firm.
Drain well, then shake in the colander to fluff up the edges. This rough texture helps the semolina stick.
Sprinkle semolina over the potatoes and toss until each piece is lightly coated.
Place oil or fat into a roasting tray and preheat in the oven at 200°C (180°C fan) until sizzling hot.
Add potatoes carefully to the hot fat, turn to coat, and roast for 40–45 minutes, turning halfway, until golden and crunchy.
Sprinkle with sea salt and herbs before serving immediately.