I tried Mary Berry’s, James Martin’s & Nigella’s roast potato recipes – the winner was easy (Image: Sophie Harris)
Roast potatoes are a staple component of any roast dinner. However, with numerous recipes available online that utilise various ingredients and methods, it can be challenging to determine which one will yield a crispy exterior and a light, fluffy middle. I recently tried out four different chefs’ roast potato recipes to see which one was the best.
The chefs included Mary Berry, James Martin, Nigella Lawson, as well as Poppy O’Toole, also known as Poppy Cooks, who has gained millions of followers thanks to her potato recipes. I followed each recipe to its entirety, and the winner was easy to determine.
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Mary Berry’s roast potatoes before and after cooking (Image: Sophie Harris)Mary Berry’s roast potato recipe:
Mary uses semolina in her roastie recipe, which is said to add “an extra crunchy coating”.
Ingredients to serve six:
1.5kg old potatoes, peeled and cut into medium-sized cubes40g semolinaFour tbsp of vegetable oilThree thyme sprigsSalt
Method:
I started by preheating the oven to 220°C /200°C Fan before placing the potatoes in a saucepan of cold salted water. I brought this to a boil and left it for five minutes before draining it in a colander. Once dry, I put them back into the saucepan and shook them to roughen up the edges.
It was now time to sprinkle the semolina over the mixture, before preheating a large, shallow roasting tin in the oven until hot. Then, I added the fat to the tin and heated it for five minutes before turning the potatoes over in the fat and scattering over the thyme sprigs.
These were then cooked for around 50 minutes, and I turned them halfway through. They were slightly crispy and brown.
I had high hopes for these potatoes, but was extremely disappointed. Mary didn’t recommend a certain potato, so I used Maris Piper, but as I learnt with another recipe, they just fell apart. I didn’t feel like the semolina did anything special, and overall, I didn’t enjoy these as much as another recipe.
Nigella’s roast potatoes before and after cooking (Image: Sophie Harris)Nigella Lawson’s roast potato recipe:
Nigella also uses semolina in her roast potato recipe, but recommends using a King Edward potato.
Ingredients to serve 5:
320g goose fat1kg King Edward potatoesTwo tablespoons of semolina
Method:
I started by preheating the oven to 250°C/230°C Fan before adding the fat to a large roasting tin and then placing it in the oven to heat for 30 minutes.
While this was in the oven, I peeled the potatoes and cut them into three. These were then placed into salted, cold water and brought to a boil, cooking for just four minutes. I then drained them before returning them to the saucepan, along with the semolina.
Nigella then recommended shaking the potatoes before putting the coated potatoes into the oven for around an hour, keeping an eye on them in case they need less.
These potatoes definitely caught the colour the most, but again, I was disappointed by the semolina. I didn’t really feel it did anything, and added an unnecessary step, which didn’t make a difference. They were tasty and I would make them again, but they won’t be making it onto my Christmas table.
Poppy Cooks’ roast potatoes before and after cooking (Image: Sophie Harris)Poppy Cooks’ roast potato recipe:
Ingredients to serve two:
Four Maris Piper potatoes, peeled and cut into equal-sized chinks100ml vegetable oilPlenty of salt
Method:
Place the cut potatoes in salted water and boil for 15 minutes, until they are tender enough to fall off the top of the knife. Drain off the potatoes and leave them to steam dry in the colander with a tea towel over for a further 10 to 15 minutes, as this makes them “extra fluffy”.
I then preheated the oven to 200°C Fan before adding the oil to a baking tray and placing it in the oven. Once the potatoes had steamed, they were carefully poured into the hot oil and returned to the oven for 30 minutes. I then gave the potatoes a turn before returning them to the oven for an additional 20 minutes.
After this time, they hadn’t even browned, so they were in the oven for another 30 minutes before some colour appeared. I followed the recipe exactly, but found that Maris Piper potatoes are not suitable for roast potatoes as they’re hard for them to hold their shape. They were tasty, but not as crunchy as I’d have liked for a roast potato.
James Martin’s roast potatoes before and after cooking (Image: Sophie Harris)James Martin’s roast potato recipe:
BBC Food said this recipe by James is “foolproof”, which makes the “best” roasties.
Ingredients to serve six:
10 King Edward potatoes, peeled, cut into large chunks50g goose fatTwo pinches of salt
Method:
I started by preheating the oven to 180°C Fan before simmering the potatoes in a large pan of salted boiling water for five minutes. The potatoes were then drained and briefly shaken to roughen up the edges. I then melted the fat in a roasting tray on the hob before lightly frying the potatoes on each side until they began to brown.
They were then sprinkled with salt and roasted for 30 minutes, after which they were turned over and roasted for an additional 20 minutes, until they were golden brown and crisp.
I’ve never pre-cooked potatoes on the hob to make roast potatoes before, and I’m not sure if that’s what made all the difference, but these potatoes were the nicest I’ve made. They were incredibly delicious and had a great crunch on the outside, with a light and fluffy middle. They were also so easy to make, and I will definitely be serving them on my Christmas table this year.
Dining and Cooking