Mary Berry's Unexpected Secret Ingredient For Crispy Roast Potatoes And Parsnips

Mary Berry suggests adding semolina to roast parsnips and potatoes for extra crispiness. The moisture content of the vegetables and semolina creates a fluffy interior and crispy exterior when baked. To achieve the perfect roast, par-boil the vegetables, coat them in oil, salt, pepper, and semolina, then bake until golden and crisp.

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