Mary berry twice roasted potatoes
Mary berry twice roasted potatoes are a delicious and easy side dish that is perfect for any occasion. The recipe involves roasting the potatoes in two stages – first, they are parboiled until just tender, then they are tossed with olive oil and seasonings before being roasted until crispy and golden brown. This method ensures that the potatoes have a fluffy interior while also achieving a perfectly crisp exterior. Mary Berry’s recipe is particularly popular due to its simplicity and versatility – it can be served alongside roast meats or as part of a vegetarian meal. Overall, these twice roasted potatoes are loved for their crispy texture, savory flavor, and ease of preparation!
Why people also love mary berry twice roasted potatoes
People love Mary Berry’s twice roasted potatoes because they are incredibly flavorful and have a crispy texture that is hard to resist. The two-stage roasting method ensures that the potatoes are perfectly cooked through while also achieving a golden brown, crispy exterior. Additionally, the recipe is very versatile and can be easily customized with different seasonings or herbs to suit personal taste preferences. This dish is perfect for entertaining as it can be prepared in advance and reheated just before serving, making it an ideal choice for dinner parties or family gatherings. Overall, people love Mary Berry’s twice roasted potatoes because they are deliciously satisfying yet simple to prepare!
Ingredients:
- 1kg floury potatoes, such as Maris Piper or King Edward
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- A few sprigs of fresh rosemary (optional)
Instructions:
- Preheat your oven to 200°C/180°C fan/gas mark six.
- Peel the potatoes and cut them into even-sized chunks.
- Place the potato chunks in a large saucepan of cold water with a pinch of salt and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for about eight minutes until just tender but not falling apart.
- Drain the potatoes well then return them back to the hot pan, shaking it gently over low heat for one minute until they become dry on their surface.
- Drizzle the olive oil over the potatoes and season with salt and pepper to taste. Toss gently until they are evenly coated in oil.
- Spread out the potatoes on a baking tray lined with parchment paper, making sure there is enough space between each piece for them to roast properly.
- Roast the potatoes in your preheated oven for 25-30 minutes or until golden brown and crispy on all sides, turning them occasionally so that they cook evenly.
- If using rosemary, add it during the last five minutes of cooking time so that it becomes fragrant but doesn’t burn.
Quick Facts
- Prep time: 10 minutes
- Cook time: 35-40 minutes
- Total Time: 45-50 minutes
- Difficulty: Easy
- Yield: Serves 4
Equipment Needed:
- Large saucepan
- Baking tray
- Parchment paper
Servings Suggestions:
These potatoes are a perfect side dish to any roast meat or vegetarian meal. They can also be served as part of a festive holiday spread.
Expert Tips & Tricks:
- Make sure that you don’t overcook the potatoes during the first stage of boiling, otherwise they will fall apart when roasting.
- To achieve maximum crispiness, make sure there is enough space between each potato on your baking tray so that they can cook evenly and get crispy all around.
- For extra flavor, add garlic or other herbs of your choice to the potatoes before roasting.
Nutrition Information:
- Calories: 235kcal
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 31g
- Fiber: 3g
- Sugar: 1g
- Protein: 4g
Presentation:
Serve the twice roasted potatoes on a platter with a sprig of rosemary for garnish. They look especially appealing when they are golden brown and crispy, so make sure to arrange them in an attractive way that shows off their texture.
Variations and substitutions for Mary berry twice roasted potatoes:
- Sweet Potato: Instead of using regular potatoes, try using sweet potato or yam for a healthier twist.
- Seasonings: Experiment with different seasonings such as smoked paprika, garlic powder, onion powder, or cumin to add extra flavor.
- Cheese: For a cheesy version of the recipe, sprinkle grated Parmesan cheese over the potatoes during the last 5 minutes of cooking time.
- Herbs: Use other herbs like thyme or oregano instead of rosemary to change up the flavors.
- Oil Substitutions: If you don’t have olive oil on hand, use vegetable oil or sunflower oil instead.
- Vegan Option: To make this dish vegan-friendly, substitute butter with margarine and omit Parmesan cheese (if used).
- Spicy: Add a pinch of cayenne pepper or red chili flakes to the potatoes for a spicy kick.
- Lemon and Herb: Squeeze fresh lemon juice over the potatoes before serving and sprinkle with chopped parsley or cilantro.
- Garlic Butter: Instead of plain butter, melt garlic butter and toss it with the roasted potatoes before serving.
- Roasted Vegetables: For a one-pan meal, add other vegetables like carrots, onions, or bell peppers to roast alongside the potatoes.
Recommendations and notices:
- Use floury potatoes like Maris Piper or King Edward, which have a fluffy texture that makes them perfect for roasting.
- Make sure to cut the potatoes into evenly sized pieces so that they cook at the same rate.
- Boil the potatoes until they are just tender but still holding their shape; overcooking will cause them to fall apart when you roast them.
- When roasting, make sure there is enough space between each potato on your baking tray so that they can cook evenly and get crispy all around.
- Keep an eye on the oven during cooking time as every oven varies in temperature and cooking time may differ slightly from recipe instructions
- Be careful not to burn yourself when handling hot trays or pans straight out of the oven
- Allow the potatoes to cool for a few minutes before serving as they will be very hot straight out of the oven.
- Leftovers can be stored in an airtight container in the fridge and reheated in the oven or microwave.
- Remember to adjust seasoning according to your taste preference, add more salt if needed but don’t overdo it as potatoes are naturally salty.
- Finally, enjoy these delicious twice roasted potatoes as a side dish with your favorite meat or vegetarian meal!
FAQ for Mary berry twice roasted potatoes
Yes, you can use any floury potatoes like Maris Piper or King Edward.
Yes, you can boil the potatoes in advance and store them in the fridge until ready to roast.
The oven should be preheated to 200°C/180°C fan/gas mark 6.
The first roast takes around 20 minutes while the second one takes about 15-20 minutes.
Absolutely! You can add carrots, onions or bell peppers alongside the potatoes for a delicious one-pan meal.
Make sure to leave enough space between each potato on your baking tray so that they can cook evenly and get crispy all around. Also, avoid overcrowding the tray as this will cause them to steam rather than roast.
Yes, you can use olive oil or any other cooking oil of your choice.
It’s up to personal preference; you can leave the skins on if you like or peel them off before boiling and roasting.
Unfortunately, these potatoes are not suitable for freezing as they may lose their texture and become mushy upon reheating.
