The three ingredients Mary Berry adds to her roast potatoes to make them extra crunchy

Tucking into delicious food is one of the highlights of the festive period, and Christmas dinner is perhaps the best moment of all.

It can take a lot of preparation, though, from cutting up carrots to stuffing the turkey. Luckily chefs and cooks have shared several tips and recipes over the years to make things easier, the Express reports.

Mary Berry is someone who knows how to make a crowd-pleasing homecooked meal and when it comes to Christmas dinner she has some advice for cooks. She’s known for her excellent roast potatoes.

Her recipe is much easier than you’d expect, and only requires three extra ingredients alongside potatoes and salt. Her secret is goose fat or vegetable oil, some thyme sprigs and semolina.

She said: "A roast potato should be ultra crispy and golden on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating."

Now that the ingredients are out of the way, you'll have to find out her tip on how to get them super crispy, and it's actually very simple: it's baking the potatoes twice.

She added: "You can prepare the potatoes up to 12 hours ahead of serving. The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes."

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