I tried 4 roast potato recipes from celebrity chefs including Mary Berry — winner was easy

I tested roast potato recipes from four celebrity chefs to find which delivers the crispiest exterior and fluffiest middle for your Sunday roast

I tried 4 roast potato recipes from celebrity chefs including Mary Berry – winner was easy(Image: Raylipscombe via Getty Images)

Roast potatoes are the cornerstone of any proper Sunday lunch. Yet with countless recipes floating around online, each championing different ingredients and techniques, working out which will deliver that perfect combination of crispy shell and fluffy centre can feel like a minefield.

So I put four renowned chefs’ methods to the test to find the ultimate winner. The line-up featured Mary Berry, James Martin, Nigella Lawson, and Poppy O’Toole – better known as Poppy Cooks – whose potato tutorials have earned her millions of devoted fans online.

I followed each recipe precisely, and picking the champion was surprisingly straightforward.

Mary Berry’s roast potato recipe:

Mary’s secret weapon is semolina, which supposedly delivers “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

Mary Berry’s roast potatoes before and after cooking(Image: Sophie Harris)

Method:

First, I heated the oven to 220°C/200°C fan, then placed the potatoes into a pan of cold, salted water. After bringing this to the boil, I let it bubble for five minutes before tipping it into a colander to drain.Once thoroughly dried, I returned them to the pan and gave them a vigorous shake to rough up those edges.Next came the semolina, sprinkled generously over the lot, while a large, shallow roasting tin heated up in the oven until properly hot. I then added the fat to the tin and let it sizzle for five minutes before carefully turning the potatoes in the fat and scattering thyme sprigs on top.They roasted for approximately 50 minutes, getting flipped halfway through.

The result? Reasonably crispy with a decent golden colour.

I’d pinned my hopes on these spuds, but they left me feeling utterly let down. Since Mary hadn’t specified which variety to use, I opted for Maris Piper, though as I’d discovered with another dish, they simply crumbled to bits.

The semolina felt like a pointless addition, and frankly, I wasn’t impressed compared to other methods I’d tried.

Nigella Lawson’s roast potato recipe

Nigella also incorporates semolina into her roast potato method, though she suggests using King Edward potatoes instead.

Ingredients to serve five:320g goose fat1kg King Edward potatoesTwo tablespoons of semolina

Nigella’s roast potatoes before and after cooking(Image: Sophie Harris)

Method:I began by heating the oven to 250°C/230°C fan, then added the fat to a large roasting tin and popped it in for 30 minutes to get it properly hot.During this time, I peeled and chopped the potatoes into thirds. I then submerged them in cold, salted water and brought them to the boil, cooking for exactly four minutes.After draining, I returned them to the pan along with the semolina.Nigella then suggested giving the potatoes a good shake before transferring the coated spuds to the oven for roughly an hour, though she advised keeping a close watch in case they needed less time.

These potatoes certainly achieved the most impressive golden colour, yet once again, the semolina proved disappointing. It felt like a completely pointless extra step that made no discernible difference whatsoever. Whilst they tasted decent, I haven’t made them again.

Poppy Cooks’ roast potato recipeIngredients to serve two:Four Maris Piper potatoes, peeled and cut into equal-sized chinks100ml vegetable oilPlenty of salt

Poppy Cooks’ roast potatoes before and after cooking(Image: Sophie Harris)

Method:Pop the chopped potatoes into salted water and simmer for 15 minutes, checking they’re tender enough to slide off a knife. Drain thoroughly and let them steam in the colander with a tea towel draped over the top for another 10 to 15 minutes – this creates that “extra fluffy” texture.Next, I heated the oven to 200°C Fan, poured oil onto a baking tray, and slid it into the oven to heat through. Once the potatoes had finished steaming, I carefully tipped them into the sizzling oil and popped the tray back in for 30 minutes.After giving them a quick turn, they went back in for another 20 minutes.Surprisingly, they still hadn’t taken on much colour at this stage, so I left them for a further 30 minutes before they finally started to brown. Despite sticking to the instructions religiously, I discovered that Maris Piper potatoes don’t hold their shape particularly well for roasting. They tasted decent enough, but lacked the satisfying crunch you really want from a proper roastie.James Martin’s roast potato recipe:

BBC Food describes James’s method as “foolproof” for producing the “best” roast potatoes going.

Ingredients to serve six:10 King Edward potatoes, peeled, cut into large chunks50g goose fatTwo pinches of salt

James Martin’s roast potatoes before and after cooking(Image: Sophie Harris)

Method:

I began by heating the oven to 180°C Fan, then simmered the potatoes in a large pan of salted boiling water for five minutes. After draining, I gave them a vigorous shake to rough up the surfaces.I melted the fat in a roasting tray on the hob, then lightly fried the potatoes on all sides until they began to take on some colour. They were then seasoned with salt and popped in the oven for 30 minutes, then flipped and cooked for another 20 minutes, until they turned a gorgeous golden brown with a perfect crispy finish.I’d never bothered with parboiling spuds on the hob before making roasties, and whilst I can’t say for certain that’s what did the trick, these were hands down the best potatoes I’ve ever rustled up. They were absolutely scrumptious with an amazing crunch on the outside and that wonderfully light, fluffy centre you’re after. Plus, they were a doddle to prepare, and I’ve made them every week for my Sunday roast dinner.