Mary Berry’s recipe for the perfect roast potatoes makes for a great addition to any roast dinner.
The recipe, which she originally published for Christmas but can be made any time of year, requires just three ingredients and can be prepared early on in the day so for your roast you’ll just have to pop the potatoes in the oven for 20 to 30 minutes.
She wrote: “If you know you are going to be pushed on Christmas Day, then it is possible to half-roast the potatoes the day before. On Christmas Day the potatoes just need to be re-roasted in a hot oven for about 20 minutes.”
Sharing her advice for preparing ahead, Mary added: “Roast the potatoes for only 20 to 30 minutes or until they are a pale gold. Remove any excess fat from the tin and allow the potatoes to cool. Keep in a cool place overnight.
“On Christmas Day re-roast at the same hot temperature for about 30 minutes or until the potatoes are crisp and golden brown. Alternatively you can just parboil and fluff the potatoes ahead.”
Mary Berry’s perfect roast potatoes
Ingredients (serves 8)
- 1.4kg old potatoes, such as desirée, King Edward or Maris Piper, peeled
- Salt
- Three to four tbsp goose fat
Method
Preheat the oven to 220C (fan 200C/gas seven).
Cut the potatoes into even-sized wedges and place in a large pan, cover with cold water, add a little bit of salt and bring to the boil.
Parboil for about five minutes before draining the potatoes in a colander. Then shake the colander to fluff up the edges of the potatoes.
Heat the goose fat in a large roasting tin in the preheated oven until it is piping hot.
Add the potatoes to the fat, making sure to coat completely, then shake the tin to prevent sticking. Continue to roast for about an hour, depending on the size, making sure to turn the potatoes from time to time.
One they are golden and crisp, remove the potatoes from the oven and sprinkle with salt before serving.
