In her latest cookbook, 'Simple Comforts,' renowned TV chef Mary Berry reveals a clever trick to achieve the perfect roast potatoes balancing a crispy exterior with a fluffy interior. The key ingredient she emphasizes is a pantry staple: semolina flour, which is commonly used in dishes like pasta and pizza dough. This simple addition can transform the texture of roasted potatoes, preventing them from turning out limp, which is a common issue for home cooks.

Berry's approach highlights the versatility of potatoes and how they can serve as a delectable side dish for various meals, especially during weekends when many take the opportunity to cook for family and friends. With the right techniques, such as using semolina flour, home cooks can elevate the humble potato to new culinary heights, achieving restaurant-quality results with minimal effort.

This advice not only serves as a practical cooking tip but also reflects the growing trend among home chefs to seek out simple yet impactful changes in traditional recipes. By incorporating advice from experienced chefs like Berry, amateur cooks can gain confidence in the kitchen and enjoy consistently delicious dining experiences.