Golden roast potatoes

Golden roast potatoes

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(20 ratings)

Prep: 20 mins Cook: 1 hr


Serves 8
Don't spend Christmas morning peeling potatoes, make our freeze ahead roasties

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal224
  • fat7g
  • saturates1g
  • carbs37g
  • sugars1g
  • fibre3g
  • protein5g
  • salt0.04g
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  • 2½ kg Desirée or King Edward potato
  • 2 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 5 tbsp goose fat or sunflower oil


  1. Peel the potatoes, then cut into halves, or quarters if large. Bring a large pan of water to the boil, add a little salt, then tip the potatoes into the pan. Bring back to the boil and cook for 7 mins. Drain really well, then return to the pan and sprinkle over the flour. Place a lid on top of the pan, then pick up the pan using oven gloves or a tea towel and give it a few really hard shakes so the potatoes get bashed around (this will make them nice and crisp).

  2. Heat oven to 190C/fan 170C/gas 5. Spoon the goose fat or sunflower oil onto a large, lipped baking tray and leave to heat on the top shelf of the oven for 5 mins. Carefully pull out the tray, make sure its surface is evenly coated with the fat, then tip on the potatoes. Roast for 20 mins, then turn up the oven to 220C/fan 200C/gas 7 and roast for another 30 mins, turning the potatoes once, until golden and crisp. Sprinkle with a little salt and serve straight away.

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Comments (30)

Chez88's picture

Thinking of doing this this year as it's my first time doing Christmas dinner and I'm cooking for for 9 so could someone tell me do you need to defrost potatoes or straight into oven?

sharangoose's picture

Well until I tried this I always thought my goose fat roasties wer the best. I tried them this way but not the frozen bit) and my partner said they were my best ever roasties. Will definitely be doing them this way from now on. Much nicer and cheaper than using goose fat.

itsamee's picture

Liked the idea of getting rid of the peelings and par boiling ahead of the day but wasn't overly impressed with the results. The outsides were beautifully crispy but the insides were too fluffy and insubstantial, what a shame.

veritydixon's picture

This is a great recipe to get ahead! I cooked mine from frozen on Christmas day, having frozen them ahead as suggested. Brilliant, will use again.

stormyraincloud's picture

I've made my roasties like this for years, with flour and mustard powder, and yes they are fabulous :)
Just about to freeze mine for christmas, so much easier than faffing about on the day.

onlyme's picture

I froze my potatoes following this recipe last year as I was cooking Christmas dinner at my brother's house. It was so easy and saved a lot of hassle on the day and the result was lovely - fluffy inside and crispy outside. Perfect!
However, I have just checked the recipe for timings for this year and realised that I didn't read the recipe properly last year (a common failing of mine!). I added the oil to the saucepan after adding the flour and shaking the pan, then I shook the pan again to coat and froze the potatoes when cool. On the day I pre-heated a roasting tin with a small amount of oil and cooked the potatoes from frozen as recipe. I'm doing this again this year as I used less oil and each potato is already coated evenly so no faffing with that!

meliosa's picture

Delicious and simple!

bevrea's picture

this recipe is my xmas saviour we have huge gatherings and ive just frozen 15 yes i did say15kg did this for the first time last year and they worked a treat no-one could tell certainly wouldn't do again if they had however convenient

peterjay's picture

I had 2.5kgs of surplus potatoes so I have just peeled par-boiled, floured and am now cooling ready for the freezer. If they are as good as everyone says, it will be a great time saver when I have visitors.

sdw1971's picture

I tried this recipe for the first time during the week for a dinner party. They were the best roast potatoes EVER! Soft and fluffy on the inside and lovely and crisp on the outside. Everyone absolutely loved them. I will always make them this way from now on.

animalchef's picture

in the oven as we speak,can't wait,they sound delicious,i have done similar before,in goose fat and they were great, this time only using sunflower oil.but i'm sure they will be as good??

fruitymuffin's picture

Unbelievable, the best roast potatoes every. Made these for a dinner party and they just disappeared in minutes. Don't look beyond for a roast potato recipe.

mchapman76's picture

My family requests these all the time! Great with grilled steaks! :)

patsyaplin's picture

Please clarify for me asap as I want to do these tomorrow (20th December) to get ahead. Do I roast these from frozen or thawed after freezing? The recipe is a bit confusing!

stephilou's picture

I also use semolina for that extra crunch!! Tha family loved them but they don't know what my secret is!!! Ssshhh!!!

alanbyrne's picture

best roasties have also replaced flour with semolina powder Wow

laureana's picture

these are the best roast potatoes ever, the flour really crisps them up. i make them with the sunday dinner every week now!! y

wendy40's picture

Since finding this recipe I use it all the time. Freezing them makes it so easy and allows me to get on with other things on the day. Really tasty. I usually use lard which gives great results but this year I used goose fat. It still gives the same crispy roasts but I found that they seemed to be over salty will stick to lard.

nicolaaberdeen84's picture

Thanks UKGal - that makes sense i'll maybe give it a bash this weekend

freya99's picture

I use 2 tbsp of semolina instead of flour. Makes them even crunchier.


Questions (1)

Chez88's picture

Think I will try these this year as it's first time I've made Christmas dinner and I have 9 to cook for so just checking once out the freezer is it straight into oven or do you need to defrost?

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