Mary Berry Twice Cooked Roast Potatoes Recipe

Mary Berry’s Twice Cooked Roast Potatoes are the ultimate side dish—crispy on the outside, fluffy inside, and full of rich flavour. Unlike regular roast potatoes, this version involves parboiling the potatoes first before roasting them, giving them extra crunch and golden edges. Perfect for Sunday roasts, festive dinners, or as a comfort side with meat and vegetables, these potatoes will quickly become a family favourite.

What are Mary Berry’s Twice Cooked Roast Potatoes?

Twice cooked roast potatoes are made by first parboiling peeled potatoes until tender on the outside but still firm inside. They are then roughed up, tossed in oil or fat, and roasted at a high temperature until crisp and golden. Mary Berry’s method ensures that the outside becomes beautifully crunchy while the inside stays light and fluffy.

Try Other Mary Berry Recipes

• Mary Berry Malteser Cake
• Mary Berry Apple and Almond Cake
• Mary Berry Roast Potatoes with Semolina
• Mary Berry Make Ahead Roast Potatoes

Why This Recipe is Worth Trying

• Extra crispy results – The two-step cooking process guarantees crunch.
• Simple ingredients – Just potatoes, oil, and seasoning.
• Perfect for entertaining – A side dish everyone loves.
• Works with any roast – Chicken, beef, lamb, or vegetarian mains.
• Make-ahead friendly – Parboil earlier, then roast when needed.

Essential Ingredients to Make Mary Berry Twice-Cooked Roast Potatoes

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

Handy Kitchen Tools for Best Results

• Large saucepan
• Colander
• Roasting tray
• Sharp knife and peeler
• Wooden spoon for tossing

Step-by-Step Guide to Making Mary Berry Twice Cooked Roast Potatoes

Step 1: Prepare the potatoes

Peel the potatoes and cut them into even-sized chunks.

Step 2: Parboil until tender

Place potatoes in salted cold water, bring to a boil, and simmer for 8–10 minutes until the edges are just soft.

Step 3: Drain and rough up

Drain well in a colander, then shake gently to roughen the edges. This helps them crisp during roasting.

Step 4: Heat fat in tray

Place oil or fat in a roasting tray and heat in a preheated oven at 200°C (180°C fan).

Step 5: Roast until golden

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

Step 6: Season and serve

Sprinkle with sea salt and optional herbs before serving.

What I Got Wrong (And How I Fixed It)

• Didn’t dry potatoes enough – Left them soggy; shaking in a colander helped.
• Crowded the tray – Potatoes steamed instead of crisping. Using two trays fixed this.
• Used the wrong variety – Waxy potatoes stayed firm; floury potatoes gave fluffy centres.

Healthier Ways to Make Mary Berry Twice Cooked Roast Potatoes

• Roast with olive oil instead of goose fat.
• Reduce oil slightly and roast at high heat for crispness without excess fat.
• Add garlic and herbs for extra flavour instead of salt.
• Use sweet potatoes for a fibre-rich alternative.

Ingredient Substitutions for Mary Berry Twice Cooked Roast Potatoes

• Maris Piper potatoes → Use King Edward or Russets.
• Goose fat → Swap with sunflower or rapeseed oil.
• Fresh rosemary → Thyme or sage works beautifully.
• Sea salt → Try garlic salt or smoked salt for a twist.

Pairing Ideas: What to Serve With Roast Potatoes

• Classic roast chicken – A timeless pairing.
• Beef with gravy – Potatoes soak up rich flavours.
• Vegetarian nut roast – A hearty meat-free option.
• Roast lamb with mint sauce – Complements the crispy texture.
• Holiday turkey dinner – A must-have festive side.

Expert Tips for Roast Potato Success

• Preheat the oil well – Ensures instant crisping when potatoes go in.
• Don’t skip roughing up – Creates more surface for crunch.
• Turn halfway through – Gives even colour and crispness.
• Serve straight away – Best enjoyed fresh out of the oven.
• Avoid overcrowding – Space ensures roasting, not steaming.
• Use floury potatoes – They crisp best while staying fluffy inside.

Creative Ways to Customize Roast Potatoes

• Toss with Parmesan and garlic after roasting.
• Sprinkle with paprika or chili flakes for spice.
• Add a drizzle of truffle oil before serving.
• Roast with onion wedges for sweetness.
• Mix in whole cloves of roasted garlic for depth.

Storing Roast Potatoes the Right Way

• Store cooled potatoes in an airtight container in the fridge for up to 3 days.
• Freeze cooked roast potatoes on a tray, then transfer to bags for up to 1 month.
• Re-crisp in the oven before serving.

How to Reheat Roast Potatoes

• Oven method – Bake at 200°C for 15 minutes until crisp again.
• Air fryer method – 8–10 minutes at 180°C works well.
• Microwave method – Softens potatoes; use only if quick reheating is needed.
• From frozen – Roast directly from frozen at 200°C for 20–25 minutes.

Nutritional Breakdown (per serving)

• Calories: ~260 kcal
• Protein: 5g
• Carbohydrates: 46g
• Fat: 8g
• Fibre: 4g
• Sodium: 410mg

FAQs

Why are roast potatoes cooked twice?

Roast potatoes are cooked twice to achieve the best texture. Parboiling softens the outer edges, which become crisp when roasted, while the inside stays fluffy.

How do you keep roast potatoes crispy after cooking?

To keep roast potatoes crispy, leave them uncovered after roasting and avoid stacking them. Reheating in a hot oven instead of the microwave also helps maintain crunch.

What type of potato is best for twice-cooked roast potatoes?

Floury potatoes like Maris Piper, King Edward, or Russet are best for twice cooked roast potatoes. They crisp well on the outside while staying fluffy inside.

Should you oil potatoes before or after boiling?

Potatoes should be oiled after boiling. Tossing them in hot oil or fat after parboiling ensures an even coating and helps create golden, crispy edges during roasting.

Wrapping It Up

Mary Berry’s Twice Cooked Roast Potatoes prove that the simplest ingredients often make the best dishes. With a fluffy interior and crisp golden exterior, they are the ultimate side dish for any roast dinner.

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