Mary Berry Twice Roasted Potatoes Recipe

Mary Berry’s twice-roasted potatoes are a delightful dish that brings a little extra joy to any meal.

These potatoes are cooked to perfection, offering a crisp exterior with a fluffy interior that’s hard to resist.

One key trick to getting that irresistible crunch is coating the potatoes in semolina before roasting.

I love how versatile this recipe is, allowing you to prepare them in advance and simply reheat before serving.

Follow these steps closely, and you’ll find this dish quickly becoming a favorite on your dinner table.

How to Make Mary Berry Twice Roasted Potatoes

Ingredients

• 2 lbs Potatoes (cut into halves or quarters)
• 4 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Black Pepper
• 2 tsp Rosemary (chopped)
• 2 cloves Garlic (minced)

Step-by-Step Instructions

Step 1:

Preheat your oven to 425°F (220°C).

Scrub the potatoes clean, then cut them into halves or quarters.

Step 2:

In a large saucepan, add the potatoes and cover them with cold salted water.

Bring to a boil and cook for about 5 minutes until they begin to soften around the edges.

Drain and let them steam dry for a few minutes.

Step 3:

Heat a large roasting pan in the oven for about 5 minutes.

Add the olive oil and return it to the oven until it’s smoking hot.

Step 4:

Carefully add the potatoes to the hot oil.

Turn them to ensure they are well-coated in oil.

Step 5:

Sprinkle the salt, black pepper, rosemary, and garlic over the potatoes.

Spread them out in the pan so they roast evenly.

Step 6:

Roast the potatoes in the oven for about 1 hour, turning them halfway through, until they are golden brown and crispy.

Serve hot and enjoy!

Tips and Tricks for Making This Recipe

Use Starchy Potatoes

For the crispiest results, use starchy potatoes like Yukon Gold or Russets.

They fluff up nicely when cooked.

Preheat the Oil

Heating the oil in the oven before adding the potatoes helps to make the exterior extra crispy.

Don’t skip this step!

Season Generously

Don’t be shy with seasoning.

Use enough salt and pepper, and feel free to add extra herbs like thyme for added flavor.

Turn Halfway Through

Turning the potatoes halfway through the cooking process ensures they brown evenly on all sides.

Keep an eye on them to prevent burning.

What to Serve with Mary Berry Twice Roasted Potatoes

Grilled Asparagus

A classic choice that’s simple to prepare.

Toss spears with olive oil, salt, and pepper.

Grill them until they are tender and slightly charred.

Sauteed Garlic Green Beans

A vibrant side that brings a crunch to the meal.

Sautee green beans with garlic and a touch of butter.

They pair wonderfully with the potatoes.

Caesar Salad

A fresh salad can balance the richness of the roasted potatoes.

Crunchy croutons and a creamy dressing make it a delightful accompaniment.

Roasted Brussel Sprouts

An unexpected choice that complements the earthiness of the potatoes.

Roast them with a drizzle of honey and a pinch of chili flakes.

You’ll love the combination!

Tomato and Mozzarella Salad

A bright, refreshing twist.

Combine ripe tomatoes with fresh mozzarella and basil.

Just drizzle with olive oil and balsamic vinegar for a simple but delicious side.

Variations and Substitutions

Herb Options

You can switch up the herbs to suit your taste.

Try using rosemary, thyme, or a mix of both!

Fresh or dried herbs both work great.

Cheese Choices

Feel free to experiment with different cheeses.

Cheddar, Gruyère, and Parmesan are all fantastic options.

Try mixing cheeses for a richer flavor.

Potato Varieties

Use any type of potato you like.

Yukon Gold potatoes work well, but Russet potatoes are classic.

Fingerling potatoes can offer a unique twist.

Flavor Enhancers

Adding garlic and onion powder can intensify the flavor.

A sprinkle of paprika or cayenne pepper adds a bit of heat.

Try adding bacon bits or chopped scallions for a flavorful punch.

Dairy Alternatives

Substitute butter with olive oil or ghee for different textures.

You can use cream cheese, sour cream, or even Greek yogurt instead of double cream.

Vegan Modifications

Skip the butter and use vegan buttery spread.

Replace cheese with vegan cheese alternatives.

Use coconut milk or almond milk instead of dairy cream.

How to Store Leftover Mary Berry Twice Roasted Potatoes

Cool Completely

Before storing leftover twice roasted potatoes, you need to let them cool completely.

Place the cooled potatoes in an airtight container to preserve their flavor and texture.

Refrigeration

Once in an airtight container, place the potatoes in the refrigerator.

They can be stored for up to 3-4 days.

Avoid storing them too long, as they may lose their crispiness and become soggy.

Freeze for Longer Storage

For longer storage, you can freeze the leftover potatoes.

First, spread them out on a baking sheet to freeze them individually.

Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.

Common Mistakes to Avoid

Inadequate Parboiling

When parboiling your potatoes, be sure to boil them long enough to soften the edges.

If the edges aren’t softened, they won’t absorb the fat and won’t crisp up nicely in the oven.

Boiling them for about six minutes usually does the trick!

Skipping the Preheated Pan

Always preheat your roasting pan and the fat before adding the potatoes.

Adding them to a cold pan will result in a less crispy outer layer.

Preheat both the pan and the fat for at least five minutes to get that perfect texture.

Overcrowding the Pan

Make sure not to overcrowd the roasting pan, or the potatoes won’t have space to crisp up.

Give each potato enough room, so they can roast evenly.

Spread them out in a single layer.

Enjoy your perfectly roasted potatoes!