Mary Berry Roast Potatoes with Semolina

Key Takeaways

• The semolina coating creates unbeatable crispiness that actually lasts (not like those sad, soft roasties that go floppy after 10 minutes)
• Par-boiling and roughing up the edges is absolutely non-negotiable for that craggy, crispy exterior
• The combo of goose fat and sunflower oil gives you perfect flavour without being too heavy
• You can make these 12 hours ahead which is an absolute lifesaver when you’re juggling Christmas dinner or a big Sunday roast
• Floury potatoes are your friend – Maris Piper or King Edward are the only ones you should be using

Right, let me tell you about the time I served roast potatoes so disappointing that my 14-year-old actually said “Mum, maybe we should just order takeaway next time.” Ouch. That stung more than when I accidentally touched the hot oven rack (which I definitely did while frantically trying to salvage said potatoes).

I’d tried everything. I’d followed recipes from celebrity chefs, food blogs, even my nan’s old handwritten notes. Some came out pale and sad, others were burnt on the outside but somehow still raw in the middle. One batch was so greasy that we had to blot them with kitchen roll like we were treating an oil spill.

Then I stumbled across Mary Berry’s roast potatoes with semolina method, tucked away in her Simple Comforts cookbook. It changed my entire Sunday roast game. These aren’t just good roast potatoes – they’re the kind that make your husband forget he was meant to be watching the football, and have your kids actually asking for seconds of a vegetable. I know, I couldn’t believe it either.

So whether you’re prepping for a special Christmas dinner, your regular Sunday roast, or you just want to know what all the fuss is about with this semolina business, I’ve got you covered. This is everything I’ve learned from making these potatoes roughly a million times (give or take).

Why Mary Berry’s Method Changed My Roast Potato Game Forever

Let’s talk about what makes this recipe different from all the other roast potato recipes floating around out there.

The Semolina Secret

You know how most recipes tell you to dust your parboiled potatoes with flour? Mary Berry says semolina. And listen, I was sceptical at first too. I mean, isn’t semolina what you make pudding with? But here’s the thing – semolina has a coarser texture than plain flour, and when it hits that screaming hot fat in the oven, it creates this incredibly crispy, almost crystalline crust that flour just can’t match.

It’s like the difference between a good crisp and a slightly stale one. Semolina gives you that proper crunch that doesn’t disappear the moment you pile them onto a plate.

My Personal Potato Journey (AKA: All the Mistakes So You Don’t Have To)

The first time I tried these, I made about three rookie errors. I used waxy potatoes (wrong), I didn’t get the oil hot enough (disaster), and I crowded the baking tray because I was trying to save on washing up (penny wise, potato foolish).

They came out sort of… beige. And chewy. The kids politely pushed them around their plates while my husband gave me that look that says “should I order pizza?”

But then I read the recipe properly, bought the right potatoes, heated that fat until it was practically smoking, and gave those spuds room to breathe. The difference was night and day. Proper golden and crunchy on the outside, fluffy as a cloud on the inside. I actually did a little victory dance in the kitchen.

What Makes This Different from Standard Roasties

Most roast potato recipes follow a similar pattern: parboil, drain, roast. Fine. But Mary Berry’s method adds three crucial extras:

1. The aggressive shake after draining – you’re not being gentle here. You want those edges rough and craggy because that’s where the crunch happens.
2. The semolina coating – as we’ve established, this is the game changer for texture.
3. The fat combination – using both goose fat and sunflower oil means you get depth of flavour without it being too heavy or greasy. It’s the goldilocks ratio.

These three things turn ordinary roast potatoes into something people will specifically request when they come round for dinner.

What You’ll Need for Perfect Roast Potatoes with Semolina

Ingredients

Here’s your shopping list (this makes enough for 6 people, or 4 very hungry people, or 2 teenage boys):

• 1kg floury potatoes (Maris Piper or King Edward – don’t mess about with other varieties)
• 50g semolina (find it in the baking aisle, usually near the flour)
• 3 tablespoons goose fat (I buy mine from Waitrose or Tesco, and one jar lasts ages)
• 3 tablespoons sunflower oil (any supermarket own-brand is fine)
• Salt (proper sea salt if you’ve got it, but table salt will do)
• Optional: fresh rosemary or thyme (I like to chuck a few sprigs in for the last 15 minutes)

Why Each Ingredient Matters

Floury potatoes: These have a higher starch content which means fluffier insides. Maris Piper are my go-to because they’re everywhere in the UK and they work brilliantly. King Edward are excellent too. Whatever you do, don’t use new potatoes or Charlotte potatoes for this – save those for boiling or salads.

Semolina: This is your secret weapon. It’s coarser than flour so it creates better texture, and it goes gorgeously golden in the oven. Plus, a bag costs about £1 and lasts for multiple batches. I found mine in the baking aisle at Asda, right next to the regular flour.

Goose fat: Yes, it’s a bit pricey (about £3-4 for a jar), but you only need a few tablespoons per batch and the flavour is incomparable. It’s what makes these taste like proper Sunday roast potatoes rather than just “oven chips but bigger.” If you’re vegetarian, see my substitutions below.

Sunflower oil: This is your sensible partner to the indulgent goose fat. It has a high smoke point so it can handle the intense heat without burning, and it keeps the potatoes from being too heavy. I always keep a bottle in the cupboard anyway for general cooking.

Where to Buy Semolina in the UK

If you’re standing in the supermarket scratching your head, here’s where to look:

• Tesco: Baking aisle, usually near the flour and cornflour
• Sainsbury’s: Same, baking section
• Asda: Definitely in stock, I buy mine there
• Waitrose: Yep, they stock it too (slightly fancier packaging, same product)
• Amazon: If you can’t find it locally, you can grab a bag on Amazon 

Don’t buy the ready-made semolina pudding mix – you want plain, fine semolina. It should just say “semolina” on the packet.

Substitution Options (For When You Can’t Get Everything)

No goose fat?

• Use all sunflower oil (it’ll still be crispy, just less rich)
• Try duck fat instead (very similar to goose fat)
• Vegetable shortening works in a pinch
• Vegetarians: use olive oil or vegetable oil, but you’ll miss some of that deep savoury flavour

No semolina?

• Fine polenta (cornmeal) is your best bet – similar texture
• Plain flour in a real emergency, though it won’t be quite as crispy
• Ground rice works surprisingly well

Different potatoes?

• Desiree potatoes can work but they’re less fluffy
• Yukon Golds (if you can find them) are decent
• Honestly though, just get Maris Piper – they’re in every supermarket

Semolina vs Plain Flour for Roast Potatoes – The Honest Comparison

Right, because I know someone’s going to ask whether you can just use flour instead of semolina, here’s the proper breakdown from someone who’s tried both many, many times.

Feature	Semolina	Plain Flour
Crispiness	Extremely crispy, stays crunchy longer	Crispy but can go soft quicker
Texture	Coarse, creates more surface area	Fine, smoother coating
Golden Colour	Deep golden, almost sparkly	Golden but less intense
Cost	Around 1 pound per bag	Slightly cheaper
Availability	Every major UK supermarket	Everywhere
Gluten Free Option	No (unless you buy special)	No (unless you buy special)

My honest verdict: Semolina is genuinely better. The difference isn’t massive, but it’s noticeable enough that once you’ve tried semolina, you won’t want to go back to flour. That said, if you only have flour in the cupboard and cannot be bothered to pop to Tesco, your roasties will still be lovely. Just not quite as spectacular.

I did a side-by-side test with my lot (because I’m that sad), and even my 8-year-old could tell which ones were the semolina batch. They were crunchier and stayed that way even after sitting on the table for 10 minutes while we all argued about who was having the last Yorkshire pudding. 

The Science Behind the Crispiest Roast Potatoes (I Promise This Won’t Be Boring)

Right, I’m not a scientist, but I’ve done enough reading and experimenting to understand why this method works so bloody well.

Why Semolina Works Magic

Semolina has larger, more irregular particles than flour. When you coat those roughed-up potato edges with semolina and hit them with hot fat, something called the Maillard reaction happens – that’s the chemical process that makes things brown and delicious. The semolina particles create more surface area for this to happen, which means more crispy bits.

It’s like the difference between smooth pebbles and rough gravel – the rough stuff has way more texture and character.

The Role of Starchy Potatoes

Floury potatoes (high starch, low moisture) are essential because:

• They fall apart more easily when you shake them after boiling, creating those craggy edges
• The starch gelatinises on the surface during par-boiling, creating a layer that crisps up beautifully
• They stay fluffy inside rather than going gluey or dense

This is why waxy potatoes (like Charlotte or new potatoes) are rubbish for roasting – they hold their shape too well and don’t develop the texture you want.

Temperature Science

When you put potatoes into screaming hot fat (I’m talking 200°C+), the outside crisps up immediately while the inside stays tender. If the fat isn’t hot enough, the potatoes just sit there absorbing oil and getting greasy rather than crisping. This is why preheating that roasting tin is absolutely crucial.

Step-by-Step: How to Make Mary Berry Roast Potatoes with Semolina

Right, enough theory. Let’s get cooking.

Step 1: Prep Your Potatoes (10 minutes)

Peel 1kg of potatoes and cut them into chunky, even pieces. I usually aim for about 5cm chunks – not too small (they’ll shrink) and not too big (they won’t cook properly in the middle).

Top tip: Cut them all roughly the same size so they cook evenly. I learned this the hard way when half my batch was perfect and half was still rock hard in the middle.

Chuck them straight into a large pan of cold, salted water as you cut them. This stops them going brown and means they all start cooking at the same temperature.

Step 2: Par-Boil (8-10 minutes)

Put the pan on the hob, bring it to the boil, then simmer for about 8-10 minutes. You want the edges to start going soft and fluffy while the centres are still firm. Stick a knife in one – it should go in about halfway before meeting resistance.

How to tell they’re ready: The edges should look slightly fuzzy and they should be just starting to break apart. If they’re completely falling to bits, you’ve gone too far.

Step 3: Drain and Rough Up (5 minutes)

This is where the magic starts. Drain the potatoes in a colander and let them sit for a minute to steam dry. Then put the lid back on the pan (or use a baking tray) and give them a really good shake. I mean properly aggressive – you want them to bash against each other and roughen up those edges.

You should see the outside go all fluffy and craggy. That’s what you want.

Important: Don’t skip the drying step. Wet potatoes won’t crisp properly.

Step 4: Coat with Semolina

While the potatoes are still in the pan (or colander), sprinkle over the semolina (50g) and shake again until everything’s coated. They should look like they’ve been dusted with slightly sparkly sand.

Step 5: Heat Your Fat (10 minutes while potatoes rest)

While you’re doing all this, your oven should be preheating to 220°C (200°C fan/Gas 7). Put your roasting tin in there with the 3 tablespoons of goose fat and 3 tablespoons of sunflower oil.

Leave it in there for at least 10 minutes. You want the fat to be smoking hot – properly sizzling. This is non-negotiable.

My roasting tin: I use a big metal one, roughly 35cm x 25cm. It’s old and battered and I wouldn’t swap it for anything. Metal heats up better than ceramic or glass for this.

Step 6: The Crucial Transfer

This is slightly terrifying the first time you do it because the fat is properly hot, but don’t panic. Carefully tip your semolina-coated potatoes into the smoking hot fat. They should sizzle immediately – if they don’t, your fat wasn’t hot enough.

Give them a gentle turn with a spatula to coat them in the fat, then spread them out in a single layer. Don’t overcrowd – they need space to crisp.

Safety note: Get the kids out of the kitchen for this bit. Hot fat + excitable children = recipe for disaster.

Step 7: Roast (45-55 minutes)

Pop the tray back in the oven and set a timer for 20 minutes. At this point, open the oven and give them a turn with a spatula. This helps them brown evenly.

Roast for another 20-25 minutes, then check them. They should be deep golden brown and crispy. If they need longer, give them another 10 minutes.

Timing note: My fan oven runs hot so mine are usually done in 45 minutes. Your mileage may vary. Just keep an eye on them after the 40-minute mark.

Step 8: Season and Serve

As soon as they come out, sprinkle with sea salt (and fresh herbs if you’re using them). Serve immediately while they’re still piping hot.

The kids will hover: Mine literally circle the kitchen like tiny vultures waiting to nick a crispy corner. I’ve learned to budget a few extra potatoes for “quality control.”

My Top Tips for Roast Potato Success (Hard-Won Through Many Failures)

Equipment Matters

• Use a proper metal roasting tin: My cheap old one works better than my fancy ceramic dish ever did
• Bigger is better: Overcrowding = steaming rather than roasting
• A colander is essential: For draining and shaking
• Good oven gloves: That tin will be nuclear hot

Timing and Temperature

• Don’t rush the fat heating: 10 minutes minimum in a scorching oven
• Check your actual oven temperature: Mine runs 10 degrees hot, so I’ve adjusted
• Turn them halfway: This is the difference between evenly golden and patchy brown
• Serve immediately: These are best straight from oven to table

Common Mistakes to Avoid (All Things I’ve Done)

Using cold fat: Makes them greasy and floppy. The fat MUST be smoking hot.

Crowding the tray: I tried to be efficient and roast everything in one tin. They steamed. It was sad. Use two trays if you need to.

Wrong potatoes: Those Charlotte potatoes I grabbed in a rush? Disaster. Starchy floury potatoes only.

Forgetting the salt: Under-salted potatoes are criminal. Be generous.

Opening the oven too much: Every time you open it, you lose heat. Stick to turning them once at the halfway point.

Skipping the roughing up: Smooth potatoes = less surface area = less crisp. Give them a proper battering in the pan.

Variations and Twists on the Classic Recipe

Once you’ve mastered the basic method, here are some ways to mix things up:

Garlic and Herb Roast Potatoes

Add 4-5 whole garlic cloves (unpeeled) to the roasting tin with the potatoes. Toss in a few sprigs of rosemary or thyme in the last 15 minutes. The garlic gets soft and sweet, and the herbs crisp up beautifully.

My 13-year-old, who claims to hate garlic, scarfs these down without complaint.

Parmesan Roast Potatoes

In the last 5 minutes of cooking, sprinkle the potatoes with 50g of grated Parmesan. It forms this incredible crispy crust. Absolutely gorgeous.

Spicy Roast Potatoes

Toss them with a teaspoon of smoked paprika and half a teaspoon of cayenne along with the semolina. Gives them a lovely kick without being overwhelming. The 8-year-old won’t touch these but the teenagers love them.

Vegetarian and Vegan Version

Skip the goose fat and use 6 tablespoons of sunflower oil or vegetable oil instead. They won’t have quite the same depth of flavour, but they’ll still be crispy and delicious. You could add a tablespoon of yeast extract to the oil for extra umami.

Serving Suggestions: What Goes Best with These Roast Potatoes

Traditional Sunday Roast Pairings

These are obviously perfect with:

• Roast chicken with gravy
• Roast beef and Yorkshire puddings
• Roast lamb with mint sauce
• The best roast dinner gravy

But here’s the thing – they’re so good that we’ve started having them with all sorts of meals:

Beyond the Sunday Roast

• Breakfast: Yes, really. Leftover roasties with fried eggs and bacon is my secret weekend treat
• With fish: They’re brilliant alongside roasted salmon or even fish and chips
• Vegetarian main: Serve them as the star alongside roasted vegetables and homemade hummus
• Casual dinner: Sometimes I just make a massive batch and we have them with sausages and beans. The kids think it’s the best meal ever.

What to Do with Leftovers

If you somehow have any left (rare in my house), they’re fantastic:

• Chopped up in a breakfast hash with eggs
• In a bubble and squeak
• Warmed up and stuffed into a sandwich (trust me on this)
• As the base for a quick potato salad

Make-Ahead Magic for Busy Parents (This Changed My Life)

One of the best things about this recipe is that you can prep them in advance. This is particularly brilliant for Christmas dinner when you’re juggling fourteen different things and trying not to have a meltdown.

How Far Ahead You Can Prep

Option 1 – A few hours ahead: Par-boil and coat them with semolina, then leave them in the colander at room temperature (not in the fridge – this makes them go wet). Roast when needed.

Option 2 – Day before (my preferred method): Roast them fully, then let them cool. Store in the fridge overnight. Twenty minutes before serving, pop them back in a really hot oven (220°C) to reheat and re-crisp. They’ll be 95% as good as fresh, which is pretty bloody impressive.

Freezing Tips

You can freeze fully roasted potatoes:

1. Let them cool completely
2. Spread them on a baking tray and freeze until solid (this stops them sticking together)
3. Transfer to a freezer bag
4. They’ll keep for up to a month
5. Reheat from frozen at 220°C for 15-20 minutes

Honestly, they’re not quite as good from frozen as fresh, but in a pinch they’ll do.

Reheating Methods

Oven (best method): 220°C for 15-20 minutes until piping hot and crispy again. Give them a little drizzle of oil if they look dry.

Air fryer (second best): 180°C for 8-10 minutes. They crisp up beautifully.

Microwave (only if desperate): They’ll warm up but go soft. If you must microwave, then transfer to a hot oven for 5 minutes to crisp the outsides again.

Why These Roast Potatoes are Perfect for January 2026

I know what you’re thinking. January. New Year resolutions. Why am I banging on about roast potatoes when everyone’s meant to be eating kale and doing Dry January?

Here’s the thing though. After the madness of Christmas, when you’ve eaten your body weight in Quality Street and are thoroughly sick of turkey sandwiches, sometimes you just want proper comfort food. But you also want something that feels a bit healthier and more balanced than the endless parade of buffet food we all lived on between Christmas Eve and New Year’s Day.

The Post-Christmas Reset

These roast potatoes are actually brilliant for January meal planning because:

• They’re filling and satisfying without being heavy or overly indulgent
• Potatoes are ridiculously cheap which helps when you’re recovering from the financial hangover of Christmas
• You can batch cook them on a Sunday and reheat through the week for quick dinners
• They work with lighter proteins like roast chicken breast or white fish, not just heavy Sunday roast meats
• They freeze beautifully so you can meal prep for those evenings when you just cannot face cooking

January Meal Prep Ideas Using These Roasties

I’ve been making these every Sunday in January and using them through the week in different ways:

Monday: Chop them up and add to a breakfast hash with eggs and whatever veg needs using up

Tuesday: Serve alongside grilled salmon and green beans for a lighter midweek dinner

Wednesday: Mix into a big salad with chicken, feta, and a lemon dressing

Thursday: Reheat and serve with sausages and onion gravy (we’re not completely virtuous)

The make-ahead element is genuinely a lifesaver when you’re trying to get back into the school run routine and everyone’s exhausted from going back to work. Having a batch of these in the fridge means you’re always 20 minutes away from a proper meal rather than reaching for the Deliveroo app. 

Troubleshooting: When Things Don’t Go to Plan

Problem: Potatoes Are Pale and Won’t Brown

Likely causes:

• Fat wasn’t hot enough when you added them
• Oven temperature too low
• Too much moisture on the potatoes before roasting

Fix: Crank up the heat, give them longer, and make sure you dried them properly after draining.

Problem: They’re Crispy But Greasy

Likely causes:

• Too much fat in the tin
• Fat wasn’t hot enough (they absorbed it rather than crisping in it)

Fix: Next time, make sure the fat is smoking hot. You want them to sizzle, not soak.

Problem: Burnt Outside, Raw Inside

Likely causes:

• Cut too big
• Oven too hot
• Didn’t par-boil long enough

Fix: Cut smaller next time and make sure you give them a proper par-boil. When in doubt, boil for an extra minute or two.

Problem: Stuck to the Tin

Likely causes:

• Fat wasn’t hot enough
• Used a non-stick tin that’s past its best
• Didn’t turn them halfway through

Fix: Really heat that fat properly. A well-used metal tin actually works better than non-stick for this. And definitely turn them once during cooking.

Getting the Kids Involved (Making It Fun Rather Than Stressful)

I try to get my three involved in cooking when I can, and this recipe has some decent jobs for different ages:

For Little Ones (Ages 5-8)

• Washing the potatoes before you peel them
• Measuring out the semolina (with supervision)
• Shaking the pan with the semolina coating (they love this – just hold it steady for them)
• Setting the timer

For Middle Kids (Ages 9-12)

• Peeling potatoes (with a good safety chat first)
• Cutting them under supervision
• Draining and shaking
• Turning them halfway through cooking (with oven gloves!)

For Teenagers (13+)

They can basically do the whole thing themselves once they’ve watched you a few times. My 14-year-old made these for the first time last month and was insufferably proud when they turned out well.

Safety notes:

• Hot fat is dangerous – I keep small children away from this step
• Oven gloves are non-negotiable
• Sharp knives need proper supervision

Scaling for Large Gatherings (Christmas Dinner, I’m Looking at You)

If you’re feeding a crowd, here’s how to scale up:

For 10-12 People

• Double the recipe (2kg potatoes, 100g semolina, 6 tbsp each of fat and oil)
• Use two large roasting tins
• Everything else stays the same

For 15-20 People (Proper Big Do)

• Triple the recipe
• Use three tins or cook in batches
• The par-boiling can happen in batches too
• Honestly, at this point I’d consider doing some in advance and reheating

Christmas Dinner Tip

I always do my roast potatoes the morning of Christmas Day, then reheat them while the turkey rests. Means one less thing to stress about and they’re still gorgeous.

Frequently Asked Questions About Mary Berry Roast Potatoes

Can you use olive oil instead of sunflower oil for roast potatoes?

You can, but olive oil has a lower smoke point so it might burn at the high temperature needed. Extra virgin will definitely burn and taste bitter. If you want to use olive oil, choose regular olive oil rather than extra virgin and watch them carefully. Sunflower or vegetable oil is much safer and gives better results.

Why do roast potatoes go soggy?

Soggy roast potatoes usually happen because the fat was not hot enough when you added them, you did not rough up the edges enough after draining, you crowded the tin so they steamed rather than roasted, or you did not dry them properly after par-boiling. Make sure you follow all the steps properly, especially the aggressive shaking and the scorching hot fat.

Can you make roast potatoes for vegetarians and vegans?

Yes. Just swap the goose fat for vegetable oil or olive oil. Use 6 tablespoons total instead of the fat and oil combination. They will still be crispy and delicious, just slightly less rich in flavour. You could add some nutritional yeast to the semolina for an umami boost that vegetarians and vegans will love.

Can you cook Mary Berry roast potatoes in an air fryer?

I have tried this and honestly, they are not quite as good in the air fryer. The air fryer does not get them as evenly golden as the oven does. However, the air fryer is brilliant for reheating them. Pop them in at 180 degrees C for 8 to 10 minutes and they crisp up beautifully.

What is the best potato for roasting in the UK?

Maris Piper is the absolute best potato for roasting in the UK. They are widely available in every supermarket and they work perfectly every time. King Edward potatoes are also excellent. Both are floury potatoes with high starch content, which is what you need for fluffy insides and crispy outsides. Do not use waxy potatoes like Charlotte, Jersey Royals, or new potatoes.

How long can you keep par-boiled potatoes before roasting?

You can leave par-boiled potatoes at room temperature for up to 2 to 3 hours after coating them with semolina. Do not refrigerate them as this adds moisture which makes them go soggy. If you need to prep further ahead, roast them fully and reheat them instead.

Why does Mary Berry use semolina instead of flour for roast potatoes?

Mary Berry uses semolina instead of flour because semolina has a coarser, grittier texture than plain flour. When it hits the hot fat in the oven, it creates more surface area for the Maillard reaction, which is the chemical process that makes things brown and crispy. This gives you a much crunchier coating that lasts longer than flour.

Can you add herbs and garlic to roast potatoes?

Absolutely. You can throw in a few sprigs of fresh rosemary or thyme and some whole, unpeeled garlic cloves to the roasting tin. Add them about 15 to 20 minutes before the end of cooking so the herbs get crispy but do not burn. The garlic goes sweet and soft and you can squeeze it out and eat it with the potatoes.

How do you make roast potatoes extra crispy?

To make extra crispy roast potatoes, use floury potatoes like Maris Piper, par-boil them until the edges start to fluff up, shake them aggressively in the pan to roughen the outsides, coat them in semolina rather than flour, and make absolutely sure your fat is smoking hot before you add the potatoes. Give them plenty of space in the roasting tin so they roast rather than steam. 

Your New Go-To Roast Potato Recipe

Look, I have been making roast potatoes for nearly two decades now, and I can honestly say that Mary Berry’s semolina method is the one that gets requested most often in our house. Not just for Sunday roasts or Christmas dinner, but for random Tuesday nights when someone’s had a rubbish day and needs proper comfort food.

The beauty of this recipe is that it works. Reliably. Every single time. As long as you use floury potatoes, get that fat properly hot, and give those spuds a good roughing up after draining, you will end up with roasties that are crispy, golden, and absolutely delicious.

Yes, it takes a bit longer than just chucking some oven chips in. Yes, you have to wash up a roasting tin afterwards. But the difference in taste and texture is so enormous that it is completely worth the extra effort. Plus, once you have made them a few times, the whole process becomes second nature.

Whether you are cooking for a big family gathering, meal prepping for the week ahead, or just making Sunday lunch a bit more special, these roast potatoes will not let you down. They are the kind of recipe that becomes part of your regular rotation rather than something you only make on special occasions.

So grab yourself some Maris Pipers, a bag of semolina from the baking aisle, and give them a proper go. Start with a single batch just to get your confidence up. But I reckon by the time you have made them twice, you will be doubling the recipe and wondering how you ever managed without them.

And if you do make them, I would genuinely love to know how you get on. Did your kids eat them? Did you accidentally burn the first batch like I did? Did your husband ask you to make them every single week? Pop a comment below and let me know. 

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