Mary Berry, 85, has a number of years in the industry and started out as a recipe taster. She now has more than 70 published cookbooks and one recipe includes her fluffy crisps roast potatoes.
Firstly, preheat the oven to 220C/fan 200C/gas 7.
Next, cut the potatoes into even-sized pieces and put into a large pan.
Cover with cold water, and add a little bit of salt for taste.
Bring it to the boil and parboil the potatoes for just five minutes.
Shake the tin again to prevent sticking and roast for one hour, depending on size.
Turn the potatoes from time to time until golden and crisp.
Sprinkle the roasties with salt just before serving.
For those who don’t have goose fat and now can’t get hold of any, oil does work too.
Mary recommends not adding too much goose fat as they then can turn soggy.
For those wanting to prepare ahead, reheating the potatoes on Christmas Day is super easy.
The TV chef explained: “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.”
This recipe is taken from Mary’s Christmas Collection.