The trick to the perfect roasties is easier than you might think
Roasties are an absolute must for any roast dinner, providing the perfect crunchy accompaniment to succulent meats. Baker and chef Mary Berry has a top tip that ensures extra crunchiness - by adding just one special ingredient. According to her recipe: 'A roast potato should be ultra crispy and golden on the outside with fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior, and the semolina adds an extra crunchy coating.
Ingredients: Method: Kick things off by cranking your oven to 220C or 200C and then starting the potatoes in cold salted water in a saucepan. Once boiling, give them five minutes to soften slightly around the edges, and then drain thoroughly. Back in the saucepan, give them a good shake to fluff up those edges key for crispiness, and sprinkle on the semolina during this step.
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