Step one: Peel and chop your potatoes into even chunks. Please, for the love of butter, do not cut them tiny. You want big, shameful wedges that say “I own this meal.”
Easy Mary Berry Roast Potatoes With Garlic And Rosemary Recipe - Mary
Boil them for about 8–10 minutes—just until the outside is tender. Drain them, then rough them up in the colander. Shake them like you’re angry they exist.
Let them cool on a tray. No lid, no wrap. Just cold, exposed potato shame. Once they’re room temperature, straight into the fridge. They can sit there for up to two days. Inspect them daily if you’re a control freak, but don’t poke them.
The Roast Day Ritual
When you’re ready to serve, preheat your oven to 220°C (425°F). Get a roasting tin with a generous slick of oil—goose fat if you’re feeling opulent, olive oil if you’re a normal person.
Tip the cold potatoes into the hot fat. They should sizzle dramatically. Turn them once to coat, then roast for 45–50 minutes. Don’t fuss with them. Just let them burnin’ in glory.
Flip them halfway through if you must, but Mary says don’t crowd the pan. Give them space. They need room to breathe and get crispy.
