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Freeze-ahead roast potatoes

Published: 15 Dec 16
Updated: 18 Mar 24

Get ahead and save time when planning a big roast dinner by prepping and freezing your spuds in advance. This freezable roast potato recipe makes perfectly cooked and crispy tatties every time.

Would you rather keep stress to a minimum on Christmas day? We’ve got plenty more make-ahead sides too.

Easy
Online only

Test kitchen approved

Serves 6-8
Hands-on time 20 mins, oven time 1 hour 15 mins, plus freezing

Get ahead and save time when planning a big roast dinner by prepping and freezing your spuds in advance. This freezable roast potato recipe makes perfectly cooked and crispy tatties every time.

Would you rather keep stress to a minimum on Christmas day? We’ve got plenty more make-ahead sides too.

Freezable

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Ingredients

2kg potatoes, peeled and cut into large chunks
2 tbsp plain flour
5 tbsp duck or goose fat or sunflower oil

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Method

Put the potatoes in a pan of well-salted boiling water and cook at a brisk boil for about for around 8 minutes, until they’re halfway cooked.
Drain, leave to steam for a minute, then return to the pan. Add the flour and some salt and toss gently, trying not to break them up. Tip out onto baking tray, leave to cool completely, then freeze.
Once ready to cook, heat the oven to 200°C and add the fat, or oil, to your largest baking tray, or two smaller ones – the potatoes must be able to cook in a single layer. Put the tray(s) in the oven for 6-7 minutes until the fat is smoking. Carefully tip the frozen potatoes into the tray, turning them to coat in the hot fat – be careful as the oil may spit.