Mary Berry 's recipe for the perfect roast potatoes makes for a great addition to any roast dinner. The recipe , which she originally published for Christmas but can be made any time of year, requires just three ingredients and can be prepared early on in the day so for your roast you'll just have to pop the potatoes in the oven for 20 to 30 minutes. She wrote: "If you know you are going to be pushed on Christmas Day, then it is possible to half-roast the potatoes the day before.
On Christmas Day the potatoes just need to be re-roasted in a hot oven for about 20 minutes." Sharing her advice for preparing ahead, Mary added: "Roast the potatoes for only 20 to 30 minutes or until they are a pale gold. Remove any excess fat from the tin and allow the potatoes to cool.
Keep in a cool place overnight. "On Christmas Day re-roast at the same hot temperature for about 30 minutes or until the potatoes are crisp and golden brown. Alternatively you can just parboil and fluff the potatoes ahead.
" Mary Berry's perfect roast potatoes 1.4kg old potatoes, such as desirée, King Edward or Maris Piper, peeled Salt Three to four tbsp goose fat Preheat the oven to 220C (fan 200C/gas seven). Cut the potatoes into even-sized wedges and place in a large pan, cover with cold water, add a little bit of salt and bring to the boil.
Parboil for about five minutes before draining the potatoes in a colander. Then shake the colander to fluff up the edges of the potatoes. Heat the goose fat in a large roast.