Mary Berry's game changing recipe for roast potatoes will guarantee 'crispiest ever'

Chefs including Mary Berry and Gino D’Acampo have shared their top advice for creating the best roast potatoes for your next Sunday dinner - here is everything you need to know

Mary Berry has a game-changing recipe for roast potatoes that will ensure you have the most crispy and golden spuds.

The former Great British Bake Off star and several other chefs have shared their top advice for cooking the ultimate Sunday roast. According to the TV chef, the perfect roast potatoes don't just come from mid-creation, it is also about prepping in advance. Mary previously recommended cooking them “ahead – slightly under – then on the day you can re-roast them”.

Mary earlier revealed her classic recipe and said: “I like them cut up reasonably small. I bring them to the boil in salted water on the stove, just for about eight or 10 minutes, then drain the water off and shake them in the pan so they fluff up on the sides. Then you can either toss them in a bit of semolina if you’ve got it or a little bit of flour. I use not a lot of oil – it can be sunflower or something like that – toss them in that, and then roast them.”

But she isn't the only one to lend her advice. Nadiya Hussain says you should add baking powder to give your spuds an extra crunch. She explained that it is important to sprinkle some of it on after the potatoes are boiled to make sure they are "really crispy and crunchy”.

“When you have parboiled for seven to 10 minutes – until they’re cooked on the outside – drain them and give them a smash around in the pan," she said. "At that point, season them really, really well – and then get some baking powder. Sprinkle on some baking powder, and you will hear your potatoes sizzle.

"Swish it around, and that reaction when you’ve got that sizzling baking powder – that hits the hot oil and you get that instant crunch.” If you are unsure how much baking powder to use, the chef recommended to try one-and-a-half to two teaspoons per kilo-and-a-half of spuds.

However, Gino D’Acampo stands by a completely different method, and it all starts with cooking his potatoes with vegetables. "I do my roast potatoes very different from everybody else,” he said. "I do a recipe – Italian roast potatoes. I get new potatoes – the small ones – I leave the skin on, I put them on a tray, then I slice some red peppers, yellow peppers, green peppers, then I put cloves of garlic and lots of rosemary on top, olive oil, salt and pepper. Mix everything together, it goes into the oven at 180 degrees for one-hour-and-20-minutes, shake them every 20 minutes – the job is done.”