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Golden, crunchy potatoes make the perfect accompaniment to roast dinners, but they can also deemed the ultimate comfort food when prepared alone.<\/p>\n
With hundreds of methods promising to produce the crispiest potatoes, cooks can become unnecessarily intimidated by the relatively easy cooking process.<\/p>\n
Fortunately, Mary Berry\u00a0has previously shared her pearls of wisdom on the matter, confessing her “top tip” for the crispiest potatoes in a clip posted to TikTok.<\/p>\n
The method, which was discussed by the cooking icon on the @PBS TikTok page, involves sprinkling semolina on the potatoes to help them crisp up while roasting.<\/p>\n
She started off her video by declaring: \u201cMy top tip for very best crisp potatoes is parboil them, in the usual way for about five minutes.\u201d<\/p>\n
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Berry recommends draining the water off before roughing up the root vegetable in a cylinder, as this encourages starch to coat the outer layer.<\/p>\n
A mere dusting of the potatoes’ semolina will crisp the exterior while ensuring the inside remains fluffy and pillowy.<\/p>\n
Though this method commonly uses flour, many cooks favour semolina because it sticks better to the outside of the spud, ultimately producing a better crunch.<\/p>\n
While dressing the potato with semolina, pre-heat a baking tray with olive oil or fat in the oven for a few minutes, then carefully put the potatoes into the hot fat – which will sizzle as they go in – before rolling them over so they are completely coated.<\/p>\n<\/p>\n
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