Achieving the perfect roast potato—crispy on the outside and fluffy inside—can be surprisingly challenging. Common mistakes include skipping the crucial step of fluffing the potatoes after par-boiling and failing to preheat the oil in the roasting tin, both of which are essential for that coveted crunch.
Mary Berry, renowned for her exceptional expertise in potato recipes, shares her tried-and-true method that promises ultra-crispy, golden roast potatoes with a light, fluffy center. According to Berry, par-boiling the potatoes and then roughing up their surfaces before roasting is key to creating that irresistible crunch.
But the game-changer? Adding semolina. This unexpected ingredient forms an extra crispy coating, elevating the roast potatoes to a new level of texture and flavor. With these simple yet effective tips, you can finally master the art of the perfect roastie.