I tried Mary Berry, James Martin and Nigella's roast potato recipes — only 1 was tasty

Roast potatoes remain the cornerstone of any proper Sunday roast. Yet, with countless recipes floating about online employing different ingredients and techniques, pinpointing the one that delivers that coveted crispy shell with a pillowy soft centre proves tricky.

Recently, I put the roast-potato methods of four celebrity chefs to the test to crown a champion. The culinary line-up featured Mary Berry, James Martin, Nigella Lawson, and Poppy O'Toole — better known as Poppy Cooks — whose potato prowess has amassed millions of online devotees. Each recipe was executed precisely as instructed.

Mary Berry's roast potato recipe:

Mary incorporates semolina into her roastie formula, supposedly delivering "extra crunchy coating".

Ingredients to serve six:

• 1.5kg old potatoes, peeled and cut into medium-sized cubes
• 40g semolina
• Four tbsp of vegetable oil
• Three thyme sprigs
• Salt

Method:

To kick off, I set the oven to 220°C/200°C Fan before submerging the potatoes in a pan of cold, salted water. After bringing this to the boil, I let it bubble for five minutes before tipping it into a colander.

Following a thorough drying, I returned them to the pan and gave them a vigorous shake to create roughened edges.

Next came sprinkling the semolina across the mixture, whilst a large, shallow roasting tin heated in the oven until piping hot. Subsequently, I added the fat to the tin, allowing it to heat for five minutes before coating the potatoes with the fat and scattering thyme sprigs over the top.

They then roasted for approximately 50 minutes, with a turn at the halfway mark. The result was moderately crispy with a golden-brown finish.

I had lofty expectations for these spuds, but was sorely let down. Mary didn't specify a particular type of potato, so I opted for Maris Piper, only to find they disintegrated, much like in a previous recipe attempt.

The semolina seemed to add no value, and overall, these potatoes were less enjoyable than others I've tried.

Nigella Lawson's roast potato recipe:

In her version, Nigella also incorporates semolina, but she suggests using King Edward potatoes.

Ingredients to serve five:

• 320g goose fat
• 1kg King Edward potatoes
• Two tablespoons of semolina

Method:

I began by cranking up the oven to 250°C/230°C Fan, adding the fat to a large roasting tin, and then popping it in to heat for half an hour.

While that was heating up, I peeled the potatoes and chopped them into thirds. These were then plunged into cold, salted water and brought to the boil, cooking for a mere 4 minutes.

After draining them, I returned them to the saucepan, along with the semolina.

Nigella's next step was to give the potatoes a good shake before transferring the coated spuds into the oven for roughly an hour, keeping a watchful eye on them in case they needed less time.

These potatoes certainly took on the most colour, but once again, the semolina was a letdown. It seemed to add nothing and felt like an unnecessary extra step that made no discernible difference.

They were tasty enough, and I'd consider making them again, but they won't be gracing my Sunday dinner roast table.

Poppy Cooks' roast potato recipe:

Ingredients to serve two:

• Four Maris Piper potatoes, peeled and cut into equal-sized chinks
• 100ml vegetable oil
• Plenty of salt

Method:

Pop the chopped potatoes into salted water and let them bubble away for 15 minutes until they're tender enough to slide off a knife. Drain thoroughly and allow them to steam dry in the colander, covered with a tea towel, for another 10 to 15 minutes – this crucial step ensures they become "extra fluffy".

The oven was then heated to 200°C fan whilst oil was added to a baking tray and placed inside to heat up. Once the potatoes had finished steaming, they were gently tipped into the sizzling oil and popped back in the oven for 30 minutes.

A quick turn was given before they went back in for another 20 minutes.

However, after this period, they remained disappointingly pale, requiring an extra 30 minutes before achieving any golden colour. Despite following the instructions to the letter, Maris Piper potatoes proved unsuitable for roasting as they struggled to maintain their structure.

Whilst flavoursome, they lacked the desired crispness expected from proper roasties.

James Martin's roast potato recipe:

BBC Food hailed this James Martin method as foolproof for creating the "best" roast potatoes.

Ingredients to serve six:

• 10 King Edward potatoes, peeled, cut into large chunks
• 50g goose fat
• Two pinches of salt

Method:

The oven was preheated to 180°C fan whilst the potatoes simmered in a generous pan of salted boiling water for five minutes. After draining, they were given a vigorous shake to create roughened edges.

The fat was then melted in a roasting tin on the hob before the potatoes were lightly fried on each side until golden patches appeared. The spuds were then seasoned with salt and popped into the oven for a 30-minute roast, after which they were flipped over for an extra 20 minutes until they achieved a golden brown crispness.

I've never parboiled potatoes before roasting them, and I can't say for certain if that was the game-changer, but these were hands down the best roasties I've ever whipped up. They were scrumptiously tasty with a delightful crunch on the outside and a light, fluffy centre.

Plus, they were a doddle to prepare, and I served these up on my Christmas dinner last year.