Add this one old-fashioned ingredient to your roast potatoes and they'll be the crispiest ever

Roast potatoes are the champion portion of immoderate roast dinner, but there's thing worse than erstwhile they're soggy and lumpy - however, there's a elemental mode to marque definite they're crispy each time

Roast potatoes are the champion portion of immoderate roast owed to their crispy skin, and determination is thing worse than digging into your Sunday luncheon lone for the potatoes to beryllium soggy and lumpy.

However, it turns retired determination is simply a elemental mode to marque definite you get the crispiest and crunchiest roast potatoes each clip you navigator them - arsenic each you request is 1 elemental ingredient

Mary Berry has shared that the champion mode to get tasty roasties is to overgarment them successful semolina flour, which is chiefly utilized to marque pasta oregon bread.

In her cookbook 'Love To Cook', Mary said: "Something a spot antithetic to accepted roast potatoes. The added semolina gives the potatoes a crispy, crunchy extracurricular and helps to clasp them together.

"I decided to effort retired this look to spot if it was amended to usage semolina flour to heighten the crispiness of roast potatoes - and it turns retired that not lone does it amended the texture but the sensation arsenic well.

"After looking online, I discovered that potatoes person a precocious moisture content, and utilizing semolina flour absorbs excess moisture connected the aboveground of the potatoes to forestall them from turning soggy portion cooking. Semolina flour is besides precocious successful macromolecule truthful it intensifies the browning process truthful it volition effect successful a crispy exterior but volition stay fluffy connected the inside.

"For my ain experiment, I decided to effort and usage 1 saccharine murphy arsenic I was conscionable cooking for myself and similar the taste, but semolina volition enactment connected immoderate benignant of potato. You tin adjacent usage it connected vegetables to marque definite you get a satisfying crunch connected each broadside crockery successful your roast dinner.

How to marque Mary Berry's crispier roast potatoes

• Four tablespoons of sunflower oil
• Two tablespoons of semolina
• 700g of potatoes

Method

To begin, preheat your oven to 200C but if you person a antithetic oven you are champion mounting the somesthesia to 220C for instrumentality oven oregon Mark 7 for state ovens.

Place 2 tablespoons of lipid into a cooking tray and past spot the tray successful the oven for astir 5 minutes until it is highly blistery and the lipid was sizzling.

Roughly chopped up the saccharine potatoes into chunks, past spot them successful a vessel on with 2 tablespoons of lipid and 2 tablespoons of semolina flour. Use a spoon to premix everything unneurotic to marque definite the potatoes were evenly coated and past spot them successful the oven.

Let the potatoes navigator successful the oven for astir 20 minutes and hold until they are aureate and crispy earlier taking them retired of the oven.

After trying them, Bake Off prima Mary said that she recovered the potatoes were crispy portion inactive being fluffy connected the inside. She besides said that she discovered that adding semolina to the potatoes helped marque them tastier arsenic they had a somewhat toasted seed flavour which was perfectly delicious.