Mary Berry Twice Cooked Roast Potatoes Easy Recipe

If there is one side dish that can make or break a classic British roast, it is the potatoes. After years of cooking roast dinners for family gatherings, Sunday lunches, and festive occasions, I can confidently say that Mary Berry twice cooked roast potatoes easy recipe is one of the most reliable methods for achieving consistently crispy, golden roast potatoes with soft, fluffy centres.

This is not just another roast potato recipe. It is a carefully tested technique that balances simplicity with professional results. Mary Berry’s approach focuses on understanding how potatoes behave during cooking – from parboiling to roughing up the edges and roasting in hot fat. Once you master this method, you will never struggle with soggy or pale roast potatoes again.

In this guide, I will walk you through the full process step by step, share expert tips I’ve learned through experience, and explain why twice cooking works so well. Whether you are preparing a Sunday roast, Christmas dinner, or a comforting family meal, this recipe will become your go-to.

What Are Mary Berry Twice Cooked Roast Potatoes?

 

Mary Berry twice cooked roast potatoes are exactly what the name suggests: potatoes that are cooked in two stages to achieve the perfect texture.

The first stage is parboiling, which partially cooks the potatoes and softens the outer surface. This allows you to rough them up, creating tiny cracks and edges. The second stage is high-temperature roasting in hot oil or fat, which turns those rough edges into irresistibly crispy, golden crusts.

This technique is widely used by professional chefs and home cooks alike because it is predictable, forgiving, and produces restaurant-style roast potatoes every time.

Why Twice Cooking Works So Well

 

From experience, the biggest mistake people make with roast potatoes is skipping the parboiling step. Raw potatoes simply do not crisp evenly in the oven.

Here’s why the twice cooked method works:

• Parboiling gelatinises the starch on the potato surface
• Shaking roughs up the edges, increasing surface area
• Hot fat seals and crisps the exterior quickly
• The inside stays fluffy rather than dense or waxy

This balance of science and simplicity is exactly why the Mary Berry twice cooked roast potatoes easy recipe has stood the test of time.

Best Potatoes for Twice Cooked Roast Potatoes

 

Choosing the right potatoes is just as important as the cooking method. Always use floury potatoes, as they contain more starch and less moisture.

Recommended potato varieties:

• Maris Piper (UK favourite)
• King Edward
• Russet potatoes (ideal substitute outside the UK)
• Yukon Gold (acceptable but slightly creamier)

Avoid waxy potatoes, as they tend to stay firm and do not crisp well.

Ingredients You’ll Need

 

One of the strengths of this recipe is how simple the ingredients are.

• Floury potatoes
• Goose fat, duck fat, or vegetable oil
• Salt
• Optional: rosemary, garlic, semolina

Using goose fat or duck fat gives the most traditional flavour, but high-quality vegetable oil works perfectly for an easy and affordable version.

Mary Berry Twice Cooked Roast Potatoes Easy Recipe – Step by Step

 

Step 1: Prepare the Potatoes

 

Peel the potatoes and cut them into evenly sized chunks. Uniform size ensures even cooking.

Step 2: Parboil

 

Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook for around 7–10 minutes until the edges are just starting to soften.

You should be able to pierce the surface with a knife, but the potatoes should still hold their shape.

Step 3: Drain and Rough Up

 

Drain the potatoes well and return them to the pan. Place a lid on and shake gently. This roughing-up process is essential for crispy roast potatoes.

At this stage, you can sprinkle a small amount of semolina for extra crunch – a trick I often use for festive roasts.

Step 4: Heat the Fat

 

Preheat your oven to a high temperature (220°C / 200°C fan). Place the roasting tray with fat or oil in the oven until very hot.

Step 5: Roast

 

Carefully add the potatoes to the hot fat. Turn them to coat evenly and season with salt. Roast for 40–50 minutes, turning halfway, until golden and crispy.

Expert Tips for Ultra-Crispy Roast Potatoes

 

After making this recipe countless times, these are the tips that make the biggest difference:

• Always start with cold water when parboiling
• Let excess steam evaporate after draining
• Use a spacious roasting tray to avoid overcrowding
• Turn the potatoes only once for maximum crisping
• Season generously at the end, not just the beginning

These small details elevate the Mary Berry twice cooked roast potatoes easy recipe from good to outstanding.

Make-Ahead and Storage Tips

 

One of the reasons I love this recipe is how flexible it is.

• Parboil and rough up the potatoes earlier in the day
• Leave them uncovered in the fridge to dry
• Roast just before serving for maximum crispiness

Leftover roast potatoes can be reheated in a hot oven or air fryer to restore their crunch.

Serving Suggestions

 

These roast potatoes pair beautifully with:

• Roast chicken or turkey
• Roast lamb or beef
• Vegetarian nut roast
• Rich onion gravy
• Seasonal roasted vegetables

They are a staple of Sunday roast dinners and festive meals alike.

Common Mistakes to Avoid

 

• Using waxy potatoes
• Skipping the parboiling stage
• Adding potatoes to cold oil
• Overcrowding the roasting tray
• Turning too frequently

Avoiding these ensures consistent success every time.

Nutritional Information (Approximate)

 

• Calories: Moderate
• Fat: Depends on oil used
• Carbohydrates: Naturally high
• Protein: Low

Roast potatoes can fit into a balanced diet when enjoyed in moderation.

Frequently Asked Questions

 

1. Why are my roast potatoes not crispy?

Usually due to overcrowding or not heating the oil properly.

2. Can I make Mary Berry roast potatoes ahead of time?

Yes, parboil in advance and roast later.

3. What oil is best for roast potatoes?

Goose fat gives best flavour, vegetable oil works well too.

4. Can I use an air fryer?

Yes, but results differ slightly from oven roasting.

5. Do I need semolina?

No, it’s optional for extra crunch.

6. How long should I parboil potatoes?

Around 7–10 minutes until edges soften.

7. Can I freeze twice cooked roast potatoes?

Yes, after parboiling and roughing up.

8. What herbs work best?

Rosemary and thyme are excellent choices.

9. Should I peel the potatoes?

Traditionally yes, but skin-on can work if scrubbed well.

10. Are these suitable for Christmas dinner?

Absolutely – they are a festive favourite.

Final Thoughts

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The Mary Berry twice cooked roast potatoes easy recipe is a timeless classic for good reason. It is simple, reliable, and delivers exceptional results every time. With the right potatoes, proper technique, and a little patience, you can achieve perfectly crispy roast potatoes that rival any restaurant or Sunday carvery.

Once you’ve made them this way, there is no going back – this method truly sets the gold standard for roast potatoes.