A perfectly cooked roast potato, or roastie, is the crowning glory of any Easter Sunday roast. The question is, what makes them so special? In our opinion, it’s all about the technique.

The Secret to Mary Berry’s Show-Stopping Roasties

Mary Berry, the renowned queen of cooking, shares her secrets for making the perfect roasties. According to Berry, the key to achieving a deliciously crispy exterior and fluffy interior lies in a combination of par-boiling and roughing up the potatoes before roasting. This technique, which involves soaking the potatoes in hot water for 10 minutes, then scrubbing them with a rough brush, helps to create a lovely crunchy exterior and adds texture to the potatoes.

• • Par-boiling helps to remove excess starch, resulting in a crispy exterior.
• • Roughing up the potatoes adds texture and creates a crunchy exterior.

But that’s not all – Berry also recommends adding a pinch of salt, goose fat or vegetable oil, and a sprinkle of semolina to the potatoes before roasting. The semolina, in particular, adds an extra crunchy coating to the potatoes, making them truly irresistible.

1. • A pinch of salt enhances the flavor of the potatoes.
2. • Goose fat or vegetable oil adds moisture and flavor to the potatoes.
3. • Semolina adds an extra crunchy coating to the potatoes.

And the ultimate cooking hack to achieving peak crispiness lies in a double bake. Berry advises that the potatoes can be part-roasted for 35 minutes until golden, then roasted again in the hot oven for an additional 20 minutes. This technique, which involves roasting the potatoes at a high temperature for a short period of time, helps to achieve a crispy exterior while keeping the interior fluffy.

Preparation is Key

But what’s the best way to prepare the potatoes for roasting? According to Berry, the key is to prepare them up to 12 hours ahead of time. This means that you can par-boil and rough the potatoes, then roast them in the oven, all before the big day.

This means that you can spend the day doing whatever you like, while the potatoes roast in the oven.

“It’s a great way to prepare the potatoes ahead of time,” says Berry. “You can even make them the day before and store them in the fridge until the big day.”

A Double Bake is the Secret to Success

The ultimate cooking hack to achieving peak crispiness lies in a double bake. Example: If you’re cooking for a small group, you can part-roast the potatoes for 25 minutes, then roast again for an additional 15 minutes.

A Delicious Easter Dinner

With Mary Berry’s technique, you’ll be well on your way to creating a delicious Easter dinner that’s sure to impress your guests. Whether you’re serving a traditional roast chicken or beef, or even fancy whipping up your own Yorkshire puddings, Berry’s recipes are sure to help you create a memorable meal. Example: Try pairing Mary Berry’s roast chicken recipe with a delicious spring vegetable medley, and you’ll have a dish that’s sure to delight.

A Slow Cooker Alternative

But if you don’t have time to roast the potatoes in the oven, you can also try using a slow cooker. Chef Poppy O’Toole shares her method on TikTok, which involves cooking the potatoes in a slow cooker for 12 hours. This method, which involves cooking the potatoes at a low temperature for a long period of time, helps to break down the starches and create a tender, fluffy potato. Example: Try cooking a whole leg of lamb in a slow cooker, and you’ll have a delicious, tender roast with minimal effort.

A Show-Stopping Starter

While the roasties are the star of the show, you’ll also want to consider starting your Easter dinner with a delicious starter. Mary Berry shares her recipe for a delicious spring vegetable salad, which is sure to impress your guests.

• • 1 large zucchini, sliced
• • 1 large yellow squash, sliced
• • 1 large red bell pepper, sliced
• • 1/4 cup olive oil
• • 2 tablespoons lemon juice
• • Salt and pepper to taste

This salad is a great way to get your guests started, and it’s sure to be a hit. Example: Try adding some crumbled feta cheese to the salad for a tangy, creamy element.