Mary Berry’s Christmas Roast Potatoes is made with old potatoes, semolina, goose fat or vegetable oil, and thyme sprigs. This delicious Christmas Roast Potatoes recipe creates a tasty side dish that takes about 1 hour to prepare and can serve up to 6 people.
Mary Berry Christmas Roast Potatoes Ingredients
- 1.5 kg (3 lb 5 oz) old potatoes, peeled and cut into medium-sized cubes
- 40 g (1½ oz) semolina
- 4 tbsp goose fat or vegetable oil
- 3 thyme sprigs
- Salt, to taste
How To Make Mary Berry Christmas Roast Potatoes
- Preheat the oven to 220°C (200°C Fan)/Gas 7.
- Prepare the potatoes: Put the potatoes in a saucepan of cold salted water. Bring to a boil and cook for about 5 minutes, until starting to soften around the edges.
- Drain and roughen: Drain the potatoes in a colander until completely dry. Return them to the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.
- Heat the roasting tin: Preheat a large shallow roasting tin in the oven until hot. Add the goose fat or oil to the tin and heat for 5 minutes until smoking.
- Roast the potatoes: Carefully add the potatoes to the hot tin, turn in the fat until coated, and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time.
- Serve hot: Serve piping hot.
Recipe Tips
- Use a large colander: Ensure the potatoes drain thoroughly in a large colander to help them crisp up in the oven.
- Shake the potatoes well: After boiling, shake the potatoes in the pan to roughen their edges, which creates a crispier texture.
- Preheat the roasting tin: Make sure the roasting tin is hot before adding the potatoes to get a crispy coating.
- Turn the potatoes halfway: Turn the potatoes halfway through cooking to ensure even browning and crispiness.
- Serve immediately: Roast potatoes taste best when served hot and straight from the oven.
What To Serve With Christmas Roast Potatoes?
These crispy Christmas Roast Potatoes pair well with roast beef, grilled chicken, pork chops, or turkey. They can also be served alongside steamed vegetables, a fresh salad, or a savory gravy for a delicious dinner.
How To Store Leftovers Christmas Roast Potatoes?
- Refrigerate: Let the leftover Christmas Roast Potatoes cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the potatoes to cool completely before freezing. Place them in an airtight container or freezer bag and freeze them for up to 3 months. Thaw the potatoes in the refrigerator overnight before reheating.
How To Reheat Leftovers Christmas Roast Potatoes?
- In The Oven: Preheat your oven to 200°C (180°C Fan)/Gas 6. Spread the potatoes on a baking sheet and bake for 15–20 minutes, or until they are heated through and crispy.
- In The Microwave: Place the potatoes in a microwave-safe dish and cover them with a microwave-safe lid or plastic wrap. Heat on high for 2–3 minutes, stirring halfway through, until hot.
- On the Stovetop: Heat a non-stick pan over medium heat. Add a small amount of oil and cook the potatoes, turning occasionally, for 5–10 minutes until they are heated through and crispy.
Mary Berry Christmas Roast Potatoes Nutrition Facts
Serving Size: 1 serving (based on 6 servings total)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 800mg
- Total Carbohydrate: 32g
- Dietary Fiber: 3g
- Sugars: 1 g
- Protein: 4g
Mary Berry Christmas Roast Potatoes
Description
Mary Berry’s Christmas Roast Potatoes is made with old potatoes, semolina, goose fat or vegetable oil, and thyme sprigs. This delicious Christmas Roast Potatoes recipe creates a tasty side dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 220°C (200°C Fan)/Gas 7.
- Prepare the potatoes: Put the potatoes in a saucepan of cold salted water. Bring to a boil and cook for about 5 minutes, until starting to soften around the edges.
- Drain and roughen: Drain the potatoes in a colander until completely dry. Return them to the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.
- Heat the roasting tin: Preheat a large shallow roasting tin in the oven until hot. Add the goose fat or oil to the tin and heat for 5 minutes until smoking.
- Roast the potatoes: Carefully add the potatoes to the hot tin, turn in the fat until coated, and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time.
- Serve hot: Serve piping hot.
Notes
- Use a large colander: Ensure the potatoes drain thoroughly in a large colander to help them crisp up in the oven.
- Shake the potatoes well: After boiling, shake the potatoes in the pan to roughen their edges, which creates a crispier texture.
- Preheat the roasting tin: Make sure the roasting tin is hot before adding the potatoes to get a crispy coating.
- Turn the potatoes halfway: Turn the potatoes halfway through cooking to ensure even browning and crispiness.
- Serve immediately: Roast potatoes taste best when served hot and straight from the oven.
Mary Berry Christmas Roast Potatoes