Mary Berry Twice Roasted Potatoes are crispy on the outside, fluffy on the inside, and full of flavor. They are easy to make and can be prepared ahead of time, saving you some hassle on the day of your dinner party.
In this article, I’ll show you how to make Mary Berry’s twice roasted potatoes recipe, with detailed instructions and tips.
Let’s get started!
What are Mary Berry Twice Roasted Potatoes?
Mary Berry twice roasted potatoes are a delicious side dish that consists of potatoes that are roasted twice in the oven. The first roasting is done at a low temperature, to make the potatoes soft and tender. The second roasting is done at a high temperature, to make the potatoes crisp and golden. The potatoes are also seasoned with olive oil, salt, pepper, rosemary, garlic, and butter, for extra flavor and aroma.
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Why You Love this Recipe
Mary Berry’s Twice Roasted Potatoes are favored for several reasons:
- Ease of Preparation: These potatoes are straightforward to make, requiring just a few basic ingredients and steps.
- Flexibility: You can tailor the recipe to your taste, using various potatoes and herbs.
- Convenience: The first roasting can be done ahead, making them a time-saver for later.
- Delicious and Comforting: They’re warm, tender inside, crispy outside, and packed with flavor, making them an ideal side dish.
Ingredients Needed to Make Mary Berry Twice Roasted Potatoes
To make twice roasted potatoes, you only need a few simple ingredients.
Here is the list:
- 12 medium-sized waxy potatoes, washed and dried
- 4 tablespoons of olive oil
- Salt and black pepper, to taste
- 4 sprigs of fresh rosemary, leaves stripped and chopped
- 4 cloves of garlic, peeled and sliced
- 2 tablespoons of butter, cut into small pieces
Instructions to Make Mary Berry Twice Roasted Potatoes
Making twice roasted potatoes is easy and straightforward.
Here are the steps:
Step 1: Preheat the oven and roast the potatoes
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
- Prick the potatoes all over with a fork, and place them on a baking sheet.
- Drizzle 2 tablespoons of olive oil over the potatoes, and season with salt and pepper.
- Roast the potatoes for 1 hour, or until they are soft when pierced with a knife.
- Remove the potatoes from the oven, and let them cool slightly.
Step 2: Cut and season the potatoes
- Increase the oven temperature to 220°C (200°C fan) / 425°F / Gas Mark 7.
- Cut the potatoes in half, and place them cut-side up on the same baking sheet.
- Drizzle the remaining 2 tablespoons of olive oil over the potatoes, and sprinkle with the rosemary and garlic.
- Dot the butter over the potatoes and season with more salt and pepper.
Step 3: Roast the potatoes again
- Roast the potatoes for 15 minutes, or until they are golden and crisp on the edges.
- Remove the potatoes from the oven, and transfer them to a serving platter.
- Enjoy your twice roasted potatoes while they are hot, or keep them warm in a low oven until ready to serve.
How to serve Mary Berry Twice Roasted Potatoes?
These potatoes are incredibly versatile and can complement a range of main courses. Here are some pairing ideas:
- Meat Dishes: They pair beautifully with roast chicken, turkey, duck, beef, lamb, or pork, accompanied by suitable sauces like gravy, horseradish, mint, or apple sauce.
- Seafood: Try them with grilled or baked fish, like salmon or cod, enhanced with lemon and parsley.
- Vegetarian Options: They’re also great with vegetarian or vegan dishes like nut roast or mushroom Wellington.
- Salad Pairings: Serve alongside a fresh green salad, coleslaw, or a hearty potato salad.
What Do I Serve With Mary Berry Twice Roasted Potatoes?
Mary Berry’s Twice Roasted Potatoes complement a wide array of main courses:
- Meat Dishes: Ideal with roast chicken, turkey, or duck, accompanied by gravy and cranberry sauce. They also pair well with roast beef, lamb, or pork, alongside horseradish sauce, mint sauce, or apple sauce.
- Fish: Perfect with grilled or baked fish like salmon, cod, or trout, enhanced with lemon and parsley.
- Vegetarian and Vegan Options: Complement vegetarian dishes like nut roast, lentil loaf, or mushroom Wellington.
- Salads: Serve alongside green salad, coleslaw, or potato salad for a balanced meal.
Pro Tips to Make Perfect Mary Berry Twice Roasted Potatoes
To ensure the best outcome with Mary Berry’s Twice Roasted Potatoes, consider these expert tips:
- Choose Quality Potatoes: Opt for fresh, preferably organic potatoes for enhanced flavor.
- Clean and Dry Thoroughly: Ensure the potatoes are well-washed and dried.
- Even Pricking: Prick the potatoes deeply for even cooking.
- Avoid Overcrowding: Leave space between potatoes on the baking sheet for proper crisping.
- Generous Seasoning: Season well to bring out flavors, experimenting with various herbs and spices.
- Serve Promptly: For optimal crispiness, serve immediately or keep warm in the oven if necessary.
Variations of Mary Berry Twice Roasted Potatoes
Enhance your Twice Roasted Potatoes with these creative twists:
- Cheesy Potatoes: Add grated cheese like cheddar or parmesan before the second roast for a cheesy touch.
- Bacon Version: Sprinkle cooked, crisp bacon for a smoky flavor.
- Sour Cream Addition: Serve with a sour cream and chive mix for a creamy contrast.
- Spicy Twist: Incorporate chili flakes or fresh chili for heat.
- Lemon Infusion: A squeeze of lemon juice before the second roast adds a zesty flavor.
How do I store Mary Berry Twice Roasted Potatoes Leftovers?
Proper storage is key to preserving the quality of Mary Berry’s Twice Roasted Potatoes:
- Refrigerator Storage: Store in the fridge for up to 3 days. Ensure the potatoes are completely cooled before placing them in a tightly sealed container. Label the container with the date for reference.
- Freezer Storage: Potatoes can be stored in the freezer for up to 3 months. Cool them thoroughly before sealing in a container. Again, label with the date. For convenience, consider freezing in individual portions for easier reheating later.
How do I reheat Mary Berry Twice Roasted Potatoes Leftovers?
Choose from these methods to reheat the leftovers while preserving their texture and flavor:
- Microwave Reheating: Fast and easy, although it might slightly reduce crispiness. Place the potatoes in a microwave-safe dish, cover with a damp paper towel, and heat for a few minutes. Check and stir every 30 seconds until hot and soft.
- Oven Reheating: Ideal for maintaining texture and flavor. Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Lay the potatoes on a baking sheet, drizzle with olive oil, and bake for 10 to 15 minutes until hot and crisp, flipping halfway through.
- Air-fryer Reheating: A quicker alternative to the oven, using less oil. Preheat the air-fryer to 200°C / 390°F. Place the potatoes in the basket, lightly spray with oil, and air-fry for 5 to 10 minutes, shaking them halfway through, until they’re hot and crisp.
Nutrition Value
The nutrition value for this recipe, per serving, is as follows:
- Calories: 328 kcal
- Fat: 15 g
- Carbohydrates: 46 g
- Protein: 5 g
- Fiber: 5 g
- Sodium: 101 mg
- Potassium: 1060 mg
- Vitamin C: 51 mg
- Calcium: 34 mg
- Iron: 2 mg
FAQs
What kind of potatoes are best for twice roasted potatoes?
For the best results with twice roasted potatoes, medium-sized waxy varieties like Yukon Gold, Charlotte, or Nicola are ideal. These types have thin skins, a buttery-flavored yellow flesh, and maintain their structure well during roasting without falling apart. It’s advisable to avoid starchy potatoes like Russet, Idaho, or King Edward, as their thick skins and dry texture can lead to a crumbly, mushy outcome post-roasting.
What’s the difference between twice roasted potatoes and regular roasted potatoes?
The key difference lies in the cooking method. Twice roasted potatoes are cooked twice at varying temperatures – first at a low temperature to soften them, followed by a high-temperature roast for crispness and color. In contrast, regular roasted potatoes undergo a single roasting session, typically at a high temperature, resulting in a cooked and browned outcome without the distinct two-phase texture of twice roasted potatoes.
What kind of potatoes are best for twice roasted potatoes?
The best kind of potatoes for twice roasted potatoes are medium-sized, waxy potatoes, such as Yukon Gold, Charlotte, or Nicola. These potatoes have a thin skin, a yellow flesh, and a buttery flavor. They also hold their shape well, and don’t fall apart when roasted. Avoid starchy potatoes, such as Russet, Idaho, or King Edward, as they have a thick skin, a white flesh, and a dry texture. They also tend to crumble and turn mushy when roasted.
How do I make twice roasted potatoes ahead of time?
You can make twice roasted potatoes ahead of time, by doing the first roasting up to a day in advance, and storing the potatoes in the fridge or freezer. Then, you just need to do the second roasting before serving, which takes about 15 minutes. To store the potatoes in the fridge, let them cool completely, and place them in an airtight container. To store the potatoes in the freezer, let them cool completely, and place them in a freezer bag or a container. Label the container with the date, and use it within 3 months.
Final Words
Twice roasted potatoes are a simple yet delicious side dish that will impress your guests. They are crispy on the outside, fluffy on the inside, and full of flavor. They are easy to make and can be prepared ahead of time, saving you some hassle on the day of your dinner party. Follow this step by step guide to make Mary Berry’s twice roasted potatoes recipe, and enjoy them with your favorite main course. Bon appétit!
