Mary Berry Roast Potatoes Recipe [Tips & Tricks]

If you’ve ever wondered how to make roast potatoes that are perfectly crispy on the outside and fluffy on the inside, Mary Berry’s roast potatoes recipe is an absolute must-try. The queen of British cooking has perfected the art of roast potatoes, and her method guarantees golden, crispy edges and a soft, pillowy center that will have you going back for seconds (or thirds!).

Whether you’re preparing a Sunday roast or a holiday feast, this recipe takes the humble potato to a whole new level. Trust me, once you try these, you’ll never want to make roast potatoes any other way!.

Mary Berry Roast Potatoes Recipe

Ingredients Needed

To make Mary Berry’s perfect roast potatoes, you’ll need a selection of basic yet essential ingredients that come together to create a delicious, golden, crispy masterpiece. Here’s what you’ll need:

• Potatoes (1.5 kg / 3.3 lbs): The key ingredient for this recipe. Mary recommends using starchy potatoes, such as Maris Piper or King Edward, as they yield a crispy exterior while maintaining a fluffy, soft interior. You can also use Yukon Golds if you’re in the U.S.
• Goose fat or vegetable oil (3-4 tablespoons): The fat is critical to getting the potatoes crisped up perfectly. Goose fat is Mary Berry’s preferred option for its rich flavor, but vegetable oil works just as well for a lighter touch. Alternatively, you could use duck fat for a slightly richer taste.
• Salt (to taste): Salt enhances the natural flavors of the potatoes and is essential for seasoning them to perfection.
• Freshly ground black pepper (to taste): A generous amount of black pepper adds a bit of heat and depth, complementing the potatoes’ mild flavor.
• Fresh rosemary or thyme (optional): For an added herbal touch, you can toss in a few sprigs of rosemary or thyme, which infuse the potatoes with a fragrant, savory aroma.
• Garlic (optional): A couple of garlic cloves, smashed but left in their skins, can be added to the roasting pan to infuse a subtle garlicky flavor.

These ingredients are simple and humble, yet they combine to create roast potatoes that are nothing short of spectacular.

Equipment Needed

The right equipment is essential for achieving those perfectly crispy edges and fluffy interiors. For Mary Berry’s roast potatoes, you’ll need:

• A large roasting tin: Ideally, use a deep, heavy-duty roasting tray that allows the potatoes to spread out in a single layer. This ensures even roasting and helps the potatoes achieve that signature crispness.
• A sharp knife and chopping board: To peel (if desired) and cut the potatoes into even-sized chunks.
• A saucepan or pot: For parboiling the potatoes before roasting them. You’ll need something that allows them to cook evenly and hold enough water to cover the potatoes.
• A slotted spoon: To drain the potatoes after parboiling and to transfer them safely to the roasting tin.
• A spoon or baster: For drizzling the goose fat or oil evenly over the potatoes.
• Oven gloves: Safety first! Always wear oven gloves when handling hot pans or trays.
• Tongs: These are useful for turning the potatoes during the roasting process to ensure they brown evenly.

The right tools will help streamline the process and ensure a more consistent and professional result.

How To Make Mary Berry’s Roast Potatoes

Making Mary Berry’s roast potatoes is an easy process, but it’s all about timing and technique to get them just right. Here’s how to do it step-by-step:

1. Prepare the Potatoes: Start by peeling the potatoes (if you prefer) and cutting them into equal-sized chunks, about 2-3 inches in diameter. The uniformity of the pieces is key to ensuring they cook evenly.

2. Parboil the Potatoes: Place the chopped potatoes into a large pot of salted water and bring it to a boil. Let them cook for about 8-10 minutes until they are just tender but not fully cooked. This step is vital because it helps to create a fluffy inside. Once parboiled, drain them well in a colander and allow them to steam for a couple of minutes to remove excess moisture. This helps the potatoes become crispier when roasted.

3. Rough up the Potatoes: For that classic crispy exterior, give the potatoes a little shake in the colander to rough them up. This creates little nooks and crannies, which will crisp up beautifully when roasted.

4. Preheat the Fat: In a large roasting tin, heat your goose fat (or oil) in the oven while it preheats to 200°C (400°F). The fat should be piping hot when the potatoes hit the pan, as this ensures they start crisping up immediately.

5. Roast the Potatoes: Carefully add the potatoes to the hot fat, ensuring they are evenly spread out in a single layer. Use a spoon or tongs to baste them with the hot fat. Roast the potatoes in the preheated oven for around 45-50 minutes. Turn them halfway through the cooking time for an even golden brown. The outside of the potatoes should be crispy and golden, and the insides should be light and fluffy.

6. Season and Serve: Once roasted, remove the potatoes from the oven and season generously with salt and freshly ground black pepper. If you want to take it up a notch, sprinkle with some fresh rosemary or thyme. Serve immediately while they’re still crispy and hot!

Expert Tips

1. Choose the Right Potatoes: As mentioned, opt for floury potatoes like Maris Piper or King Edward. These varieties break down more during roasting, which creates a fluffier interior.

2. Parboiling is Essential: Don’t skip this step. Parboiling softens the potatoes just enough to allow them to crisp up perfectly in the oven. If you’re in a rush, you can skip the roughing-up step, but the texture will be less crispy.

3. Use Hot Fat: Make sure your fat is preheated in the oven before adding the potatoes. This is a crucial step for achieving that crisp, golden exterior. Never add cold or room-temperature fat to the potatoes.

4. Don’t Overcrowd the Pan: Make sure the potatoes have enough room to breathe while roasting. If they are crowded in the pan, they will steam instead of roast, which results in soggy potatoes.

5. Turn Them Often: Turn the potatoes at least once or twice during the roasting process to ensure they brown evenly. Use tongs or a spoon to do this carefully.

6. Rest After Roasting: Once you’ve removed the potatoes from the oven, let them rest for a few minutes before serving. This helps to keep their crispness intact and lets the steam settle.

Mary Berry’s roast potatoes are the perfect accompaniment to any meal. With the right ingredients, equipment, and a bit of know-how, you can achieve crispy, golden potatoes that are soft and fluffy on the inside. The key is in the technique-parboiling, roughing up the potatoes, and ensuring the fat is hot enough to crisp them up in the oven.

By following these simple steps and expert tips, you can elevate your roast potatoes from ordinary to extraordinary. Whether you’re serving them alongside a Sunday roast, as part of a holiday feast, or just as a comforting weeknight side, Mary Berry’s roast potatoes will always be a crowd-pleaser.

So, next time you’re craving a golden, crispy treat, give Mary Berry’s recipe a try-you won’t be disappointed!

Easy Recipe Variations For Mary Berry’s Roast Potatoes

Mary Berry’s roast potatoes are a beloved classic, often praised for their crispy, golden exterior and fluffy, melt-in-the-mouth interior. However, while her recipe is already perfect in its simplicity, there’s always room to get creative. The following easy variations allow you to add a twist to the traditional roast potatoes, taking them from delicious to extraordinary with minimal effort.

1. Garlic And Herb Roast Potatoes

   Adding garlic and fresh herbs such as rosemary, thyme, or sage to your roast potatoes is a fantastic way to elevate their flavor profile. For this variation, chop a few garlic cloves and toss them with the potatoes before roasting.

   You can also add whole sprigs of rosemary or thyme to infuse the oil and potatoes with an aromatic fragrance. This addition brings a savory depth to each bite, with the garlic softening into a deliciously sweet and rich flavor as it roasts.

2. Crispy Parmesan And Herb Crust

   A parmesan crust gives the potatoes an irresistible crunch. After tossing your potatoes in oil and seasoning them as per Mary Berry’s original recipe, sprinkle freshly grated parmesan cheese over them during the last 10 minutes of roasting.

   This will form a crispy, golden layer over the potatoes, with the cheesy flavor adding a savory richness that complements the crispness of the potato’s exterior. Freshly chopped parsley or chives can be added afterward for a burst of color and freshness.

3. Spicy Roasted Potatoes

   If you love a bit of heat, add a spicy kick to your roast potatoes by incorporating chili flakes, smoked paprika, or cayenne pepper. Toss the potatoes in olive oil, then sprinkle your chosen spice mix and a pinch of salt.

   Smoked paprika, in particular, adds a depth of smoky flavor, while cayenne pepper delivers the heat. You can also experiment with curry powder or cumin for a more exotic, earthy taste that pairs wonderfully with the crispy, soft potatoes.

4. Sweet Potato Variation

   While traditional roast potatoes use regular potatoes, using sweet potatoes provides a delicious and colorful twist. They bring a natural sweetness and vibrant orange color that contrasts beautifully with their crisp edges.

   Sweet potatoes can be roasted similarly to their starchy counterparts, but they will need a slightly different roasting time-typically 10 minutes less than regular potatoes, as they cook faster. For an extra layer of flavor, drizzle them with maple syrup or sprinkle a bit of cinnamon and nutmeg for a subtle hint of sweetness.

5. Lemon And Mint Roast Potatoes

   For a lighter, fresh variation, try adding lemon zest and a few mint leaves. After roasting the potatoes, toss them with some freshly chopped mint and a generous squeeze of lemon juice.

   The citrusy brightness cuts through the richness of the potatoes, while the mint provides a refreshing note that balances the dish. This variation pairs wonderfully with grilled meats or as part of a Mediterranean-inspired meal.

6. Roast Potatoes With Balsamic Glaze

   For a touch of sweetness and acidity, drizzle your roast potatoes with balsamic vinegar or a balsamic reduction right before serving. The vinegar will caramelize slightly as the potatoes finish roasting, creating a glossy, tangy exterior that contrasts perfectly with the soft interior. For added depth, you could also toss the potatoes in a bit of honey before roasting them, making for a savory-sweet pairing that works particularly well alongside roasted meats or even as part of a salad.

Best Practices To Store Leftovers

Once you’ve indulged in a satisfying plate of crispy roast potatoes, you might find yourself with some leftovers that need proper storage to maintain their texture and flavor. Here are the best practices for storing roast potatoes, ensuring you can enjoy them the next day without sacrificing quality.

1. Cool Before Storing

   It’s crucial to let the roast potatoes cool to room temperature before storing them. This helps prevent condensation, which could make the potatoes soggy. Simply spread the potatoes out on a cooling rack for a few minutes, allowing air to circulate and excess moisture to escape.

2. Use An Airtight Container

   Once the potatoes have cooled, transfer them to an airtight container. This keeps them from absorbing odors from other foods in the fridge and helps to retain their original texture. If you’re storing a larger batch, it’s helpful to divide them into smaller portions to make reheating easier.

3. Refrigerate Within Two Hours

   Roast potatoes should be refrigerated within two hours of cooking to minimize the risk of bacterial growth. This is especially important for potatoes that have been cooked with oils or fats, as they can spoil more quickly if left at room temperature for too long.

4. Freezing Roast Potatoes

   For longer-term storage, roast potatoes can be frozen. To do so, arrange them on a baking sheet in a single layer and freeze them for about an hour.

   Once frozen, transfer the potatoes into a freezer-safe bag or container. This method prevents them from sticking together and allows for easy portioning. When you’re ready to enjoy them, reheat directly from the freezer in a hot oven or a frying pan for a crisp exterior.

5. Reheating

   When reheating leftover roast potatoes, aim to restore their crispiness. The best method is to place them on a baking sheet in a hot oven (around 400°F or 200°C) for about 10-15 minutes.

   You can also use a frying pan with a bit of oil to bring back the crisp texture. Microwaving is not recommended for reheating as it can result in sogginess, although it is the quickest method if you’re in a rush.

What Goes Well With Roast Potatoes

Roast potatoes are versatile and can be paired with a variety of dishes to create a well-rounded meal. Here are some classic and imaginative pairings that complement the crispy, fluffy potatoes perfectly:

1. Roast Meats

   The quintessential pairing for roast potatoes is, of course, roast meat. Whether it’s roast beef, chicken, lamb, or pork, the rich, savory flavors of the meat are beautifully enhanced by the potatoes. For instance, a juicy roast beef with Yorkshire puddings and gravy is a timeless British classic, with the potatoes soaking up the delicious gravy for a rich bite.

2. Gravy And Sauces

   Roast potatoes are almost always served with a generous helping of gravy, but there are numerous other sauces that go well with them. A creamy mustard sauce, mint sauce (particularly with lamb), or even a tangy hollandaise sauce can add a unique twist to your roast potatoes, making them more exciting and flavorful.

3. Vegetables

   Roast potatoes pair excellently with roasted or sautéed vegetables. Think roasted carrots, parsnips, Brussels sprouts, or sautéed green beans and peas.

   These vegetables balance out the richness of the potatoes and add an extra layer of flavor and texture to the plate. For a more substantial side, consider adding a green salad with a tangy vinaigrette to cut through the richness of the potatoes.

4. Fish

   For a lighter option, roast potatoes also work wonderfully with fish dishes. A crispy roast potato side pairs beautifully with grilled or baked salmon, cod, or even a classic fish and chips meal. The contrast between the tender fish and the crispy potatoes creates a satisfying and well-rounded meal.

5. Eggs And Breakfast Dishes

   Roast potatoes are a great addition to a full English breakfast or any brunch spread. They add a hearty, comforting component when paired with scrambled eggs, fried eggs, or even a poached egg, allowing the yolk to run over the crispy edges of the potatoes. Pair with grilled tomatoes, sausages, or bacon for a filling start to the day.

Conclusion

Mary Berry’s roast potatoes are a beloved staple that can easily be adapted to suit different tastes, dietary preferences, and occasions. By incorporating simple ingredients like garlic, fresh herbs, cheese, or spices, you can create endless variations that keep things exciting while still honoring the comfort and deliciousness of the original recipe.

With proper storage and reheating techniques, leftover roast potatoes can be just as satisfying the next day, ensuring that nothing goes to waste. Whether served alongside succulent roast meats, roasted vegetables, or even fish, roast potatoes have earned their place as the perfect side dish for countless meals. With a little creativity and some expert storage tips, you’ll have the flexibility to enjoy these crispy delights time and time again.

FAQs

What Type Of Potatoes Does Mary Berry Recommend For Roast Potatoes?

Mary Berry recommends using starchy potatoes, such as Maris Piper or King Edward, for the best roast potatoes. These varieties produce a fluffy interior and a crispy exterior when roasted.

How Does Mary Berry Achieve Crispy Roast Potatoes?

To achieve crispy roast potatoes, Mary Berry advises parboiling the potatoes first, then shaking them in the pan to roughen up the edges before roasting. This helps to create a crispy outer layer during cooking.

Should I Use Oil Or Butter For Mary Berry’s Roast Potatoes?

Mary Berry suggests using vegetable oil or goose fat for roasting potatoes to achieve a crispy, golden finish. You can also use a mix of both for added flavor, but butter alone is not recommended for roasting.

How Long Should I Roast The Potatoes For In Mary Berry’s Recipe?

Mary Berry recommends roasting the potatoes for around 40-50 minutes at 200°C (180°C fan) or 400°F. It’s important to turn the potatoes halfway through to ensure an even crispiness.

Do I Need To Peel The Potatoes For Mary Berry’s Roast Potatoes Recipe?

Mary Berry suggests leaving the skin on the potatoes for extra texture and flavor. The skin crisps up beautifully when roasted and adds a rustic, satisfying element to the dish.

Can I Prepare Mary Berry’s Roast Potatoes In Advance?

Yes, you can prepare the potatoes in advance by parboiling them and then storing them in the fridge until you’re ready to roast them. This helps to make them even crispier when roasted.

What Is The Best Way To Parboil Potatoes For Mary Berry’s Roast Potatoes?

To parboil the potatoes, place them in a pot of cold water, bring it to a boil, and cook for about 8-10 minutes until the potatoes are slightly softened but not fully cooked. Drain and shake them gently in the pot to roughen the edges.

Can I Add Herbs Or Garlic To Mary Berry’s Roast Potatoes?

Yes, Mary Berry’s roast potatoes can be flavored with herbs such as rosemary or thyme, or you can add crushed garlic cloves to the oil or fat for extra aroma and flavor. Be sure to season them well with salt and pepper too.

What Temperature Should The Oven Be Set To For Mary Berry’s Roast Potatoes?

Mary Berry recommends roasting the potatoes at 200°C (180°C fan) or 400°F. The high temperature ensures that the potatoes become crispy on the outside while staying soft and fluffy on the inside.

Can I Use A Fan-assisted Oven For Mary Berry’s Roast Potatoes?

Yes, a fan-assisted oven is fine. Mary Berry suggests adjusting the temperature to 180°C (350°F) if using a fan-assisted oven, as it tends to cook the food faster. Be sure to check the potatoes halfway through to ensure they’re roasting evenly.