Mary Berry shares her tip for making extra crispy roast potatoes using semolina.
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.
' This tempting side dish is a breeze to whip up for six people, taking less than an hour. Plus, you can get ahead by part-roasting them for 35 minutes and finishing them off in the oven for 20 minutes when it's time to serve, reports the Express.
**Ingredients:**
**Method:**
Kick things off by cranking your oven to 220C or 200C (if it's a fan oven) 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.
Preheat a large shallow roasting tin in the oven until hot, then add the fat to the dish and heat for five minutes until it starts to smoke. Next, carefully add the potatoes, turning them in the fat until they're coated, and scatter in the thyme sprigs. Put the dish back in the oven and roast for about 45 to 55 minutes until the potatoes are golden brown and crispy. Remember to turn the potatoes halfway through cooking to ensure an even coating before serving them with your chosen meal
ROASTPOTATOES SEMOLINA CRUNCHY MARYBERRY RECIPES
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