If you're on dinner duties this weekend, you can't go wrong with a potato dish. They're so versatile and delicious, but one of the most popular ways to serve your spuds is by roasting them to perfection.

Despite being a relatively simple dish, there's a lot that can go wrong. One incorrect move and your spuds can end up soggy instead of deliciously crisp, which nobody wants for their dinner. Thankfully, culinary queen Mary Berry has the solution, and it involves adding just one extra storecupboard ingredient.

In her recipe book, Simple Comforts, she shared the secret for crispy, crunchy potatoes that are still nice and fluffy on the inside. A touch of semolina flour, often used to make pasta and pizza dough, creates a golden-brown exterior with so much more texture.

The recipe notes state: "A roast potato should be ultra-crispy and golden on the outside with a fluffy light middle. Par-boiling the potatoes ahead and roughing them up before roasting gives a lovely crispy outside, with the semolina adding extra crunch."

Here's everything you need to make this simple yet delicious side dish.

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Ingredients

• 1kg potatoes, such as Maris Piper or King Edward, cut into medium-sized chunks
• 50g semolina
• Three tbsp goose fat
• Three tbsp sunflower oil
• Salt and pepper

Method

Preheat the oven to 220°C (425°F)/200°C (425°F) fan/Gas 7.

Put the potato chunks in a pan of cold salted water, then bring to the boil and leave for around five minutes until the potatoes are starting to soften around the edges.

Using a colander, drain and leave until they're completely dry. Put them back in the pan and give it a shake to roughen up the edges, then add the semolina and shake again until everything is fully coated.

Meanwhile, heat up the roasting tin in the oven until it's hot. Add the goose fat and oil, and heat for a further five minutes until it's smoking.

Carefully tip in the potatoes, using tongs to turn them in the fat until fully coated. Put the tray in the oven and roast for around 45-55 minutes until crispy and golden, turning them halfway through.

These can be roasted 12 hours ahead, and to reheat them, pop them back into a hot oven for 15-20 minutes. If you can't get your hands on goose fat, Mary says you can substitute for extra sunflower oil.