Mary Berry Twice Cooked Roast Potatoes Recipe
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.
- 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 Maris Piper or King Edward potatoes
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4 tbsp vegetable oil, goose fat, or duck fat
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2 tsp sea salt
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1 tsp black pepper
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Fresh rosemary or thyme sprigs (optional)
Instructions
Peel the potatoes and cut into even-sized chunks.
Place potatoes in salted cold water, bring to a boil, and simmer for 8–10 minutes until the edges are just soft.
Drain well in a colander, then shake gently to roughen the edges. This helps them crisp during roasting.
Place oil or fat in a roasting tray and heat in a preheated oven at 200°C (180°C fan).
Add potatoes carefully to the hot fat, turn to coat, and roast for 40–45 minutes, turning halfway, until golden brown and crisp.
Sprinkle with sea salt and optional herbs before serving.