Mary Berry Roast Potatoes With Semolina

You know those days when you're rummaging through your pantry, trying to figure out what to make for dinner, and you come across something that makes you go, "Huh, I've never thought to use that before"? Well, that's exactly how I stumbled upon semolina in my quest for the perfect roast potato.

Now, I'm not one to shy away from a culinary challenge, especially when it involves my beloved spuds. So, when I found a recipe by the one and only Mary Berry that included semolina, I knew I had to give it a try. I mean, if it's good enough for Mary, it's good enough for me, right?

Mary Berry's Roast Potatoes with a Twist

So, let's talk about this semolina business. For those of you who, like me, had no idea what it was, semolina is a coarse flour made from durum wheat. It's often used in pasta making, but as it turns out, it also makes for a fantastic addition to roast potatoes.

Now, before we dive into the recipe, let me address the elephant in the room. Yes, Mary Berry's original recipe doesn't include semolina. But hey, where's the fun in that? I like to think of this as my little tribute to the queen of British baking, with a touch of Italian flair.

Why Semolina, You Ask?

Well, my curious friend, semolina does a couple of magical things to our humble potato. First off, it helps to create a crispy, golden crust that's to die for. The coarse texture of the semolina helps to rough up the surface of the potatoes, giving them more area to crisp up in the oven.

Secondly, semolina has a nutty, slightly sweet flavor that pairs beautifully with the earthy taste of potatoes. It's a match made in culinary heaven, if you ask me. Plus, it adds a lovely, golden hue to the potatoes that's sure to impress your dinner guests.

Mary Berry adds 3 ingredients so her roast potatoes are extra crunchy

Alright, Let's Get Cooking!

Now that we've established why semolina is the secret ingredient we never knew we needed, let's get down to business. Here's my adapted version of Mary Berry's roast potatoes, with a semolina twist.

Ingredients:

• 800g potatoes (I like to use Maris Piper or King Edward for their fluffy insides and crispy outsides)
• 3 tbsp semolina
• 4 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Grab a large roasting tin and pour in the olive oil. Pop it in the oven to heat up while you prep the potatoes.
2. Cut the potatoes into even-sized pieces. You don't want any tiny ones that'll burn to a crisp, or massive ones that'll take ages to cook. Parboil them for about 10 minutes until they're just tender.
3. Drain the potatoes and give them a good shake to roughen up the edges. This is where the magic happens. Toss them in the semolina until they're all coated. Season with salt and pepper.
4. Carefully remove the hot roasting tin from the oven. Tip in the potatoes, making sure they're all in a single layer. Spoon over any remaining oil from the tin.
5. Roast for about 45-60 minutes, or until the potatoes are golden brown and crispy. Give them a shake halfway through cooking to ensure even browning.
6. Serve hot, with all your favorite trimmings. And there you have it - Mary Berry's roast potatoes, with a semolina twist!

So, there you have it, folks. My culinary adventure with semolina and the humble potato. I hope you give this recipe a try and love it as much as I do. Happy cooking!