Get Crunchy Roast Potatoes: Mary Berry's Way

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Post on Dec 25, 2024

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Get Crunchy Roast Potatoes: Mary Berry's Way

Mary Berry, the queen of British baking (and much more!), is known for her simple yet incredibly effective recipes. Her roast potatoes are legendary, achieving that perfect balance of fluffy inside and gloriously crisp exterior. This article will guide you through achieving Mary Berry-worthy crunchy roast potatoes, focusing on the key techniques and tips that make all the difference.

Understanding the Key to Extra Crispy Roast Potatoes

The secret to perfectly crunchy roast potatoes isn't some magical ingredient; it's all about technique. Mary Berry's method emphasizes several crucial steps:

• Choosing the Right Potatoes: Not all potatoes are created equal. Starchy potatoes like Maris Piper or King Edward are ideal for roasting. Their high starch content contributes to that fluffy interior and crisp exterior. Avoid waxy potatoes like Charlotte or Jersey Royals, as they'll likely become soggy.

• Parboiling for Fluffy Interiors: Parboiling is essential. This step cooks the potatoes slightly, creating a fluffy interior that's less likely to become mushy during roasting. Don't overcook them at this stage; they should be just tender but still hold their shape.

• Roughing Up the Edges: This is where the magic happens. After parboiling, roughly break the potatoes into uneven pieces. This increases the surface area, allowing for maximum crispiness. Don't be afraid to be a little rough! The more surface area, the better the crunch.

• Drying Thoroughly: This step is often overlooked, but it's crucial. Excess moisture is the enemy of crispiness. After parboiling, thoroughly dry the potatoes with a clean tea towel or kitchen paper. This removes surface moisture, ensuring that the potatoes crisp up beautifully.

Mary Berry's Roast Potato Recipe: A Step-by-Step Guide

This recipe adapts Mary Berry's techniques for optimal results.

Ingredients:

• 1.5 kg starchy potatoes (Maris Piper or King Edward), peeled and cut into roughly 2-3cm pieces
• 2 tbsp goose fat or vegetable oil (goose fat delivers superior flavor and crispiness)
• 1 tsp sea salt
• Freshly ground black pepper to taste

Instructions:

1. Parboil: Place the potatoes in a large pan, cover with cold water, and bring to a boil. Boil for 8-10 minutes, or until slightly tender but still holding their shape.
2. Rough and Dry: Drain the potatoes well and allow them to steam dry for a few minutes. Then, roughly break them up, ensuring some pieces have irregular edges. Thoroughly dry them with a clean tea towel or kitchen paper. This step is critical for achieving crispiness.
3. Roast: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Place the potatoes in a large roasting tin and toss with the goose fat or oil, salt, and pepper until evenly coated.
4. Crisp to Perfection: Roast for 45-60 minutes, turning halfway through, until golden brown and perfectly crisp. The cooking time might vary slightly depending on your oven and the size of your potato pieces.

Tips for Extra-Crunchy Roast Potatoes

• Don't overcrowd the tin: Overcrowding prevents proper air circulation, resulting in soggy potatoes. Use a large roasting tin and ensure the potatoes are spread in a single layer.
• High heat is your friend: Roasting at a high temperature helps to crisp the potatoes.
• Consider adding herbs: Enhance the flavor by adding fresh herbs like rosemary or thyme during the roasting process.
• Serve immediately: Roast potatoes are best served hot and straight from the oven.

Beyond the Basics: Experimenting with Flavors

Once you've mastered the basic recipe, experiment with different flavors:

• Garlic and Rosemary: Add crushed garlic cloves and fresh rosemary sprigs to the roasting tin.
• Lemon and Thyme: Toss the potatoes with lemon zest and fresh thyme before roasting.
• Spicy Roast Potatoes: Add a pinch of cayenne pepper or paprika for a spicy kick.

By following these steps and incorporating Mary Berry's wisdom, you'll consistently produce crispy, fluffy roast potatoes that are the envy of family and friends. Enjoy!

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