Golden roast potatoes

Golden roast potatoes

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

Difficulty and servings

Easy

Serves 8

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Freezable

Method

  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.
Try

Get ahead

If freezing ahead, simply follow the recipe to the end of step 1, then let the potatoes cool. Line 2 baking trays or sheets with greaseproof paper. Arrange the potatoes on the paper, making sure none of them are touching each other, then place in the freezer. Once frozen solid, tip the potatoes into a bag to free up some freezer space. Can be frozen for up to 1 month. Cook for 30 mins at 190C/fan 170C/gas 5 before turning the oven up.

Per serving

224 kcalories, protein 5g, carbohydrate 37g, fat 7 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.04 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo oana

    12 December 2007

    oana rated and commented on this recipe

    5 stars

    Just great!!!

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  • Binder photo irene

    14 December 2007

    irene commented on this recipe

    if you add some mustard powder to the flour it just gives it a little bit extra zing then 10minutes befor they are ready poke the potatoes with a fork and squeez over some lemon juice

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  • Binder photo Jo

    17 December 2007

    Jo commented on this recipe

    25kg of potatoes? Must have lots of guests round for Christmas dinner!!

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  • Binder photo PeteNikki

    29 December 2007

    PeteNikki commented on this recipe

    I did these Christmas day in goose fat, my guests said best roast potatoes they have ever had. Thank you

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  • Binder photo SREHAN

    26 February 2008

    SREHAN commented on this recipe

    Fantastic - turned out beautifully - have made them three times since!

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  • Binder photo SREHAN

    26 February 2008

    SREHAN rated this recipe

    5 stars

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  • Binder photo Angela M

    01 April 2008

    Angela M commented on this recipe

    Have made many times and they always come out perfect.

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  • Binder photo Angela M

    08 April 2008

    Angela M rated this recipe

    5 stars

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  • Binder photo Yum Yum!!!

    04 November 2008

    Yum Yum!!! commented on this recipe

    Has anyone ever tried these from frozen.....when it says 'Cook for 30 mins at 190C/fan 170C/gas 5 before turning the oven up' does this mean cook in the oil or fat for 30mins, then turn the oven up and cook for another 30 minutes?..........im nervous and confused....this year is the first xmas dinner i've ever made! :o/

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  • Binder photo UKgal

    06 November 2008

    UKgal commented on this recipe

    It means rather than cook for 20 mins (when not frozen) before turning the oven temp up cook them for an additional 10 (so 30 mins in total) before turning the oven temp up. They need the extra 10 mins when they are frozen. By the way the tip on the mustard powder is a good one but don't over do it. Hope that helps.

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  • Binder photo gertrudew

    12 November 2008

    gertrudew commented on this recipe

    This is a great idea. Is it necessary to use fat when cooking the pre-cooked potatoes from frozen?

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  • Binder photo Clare

    17 November 2008

    Clare commented on this recipe

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

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  • Binder photo Yum Yum!!!

    20 November 2008

    Yum Yum!!! commented on this recipe

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

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  • Binder photo Wendy

    28 December 2008

    Wendy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo laureana

    27 October 2009

    laureana rated and commented on this recipe

    5 stars

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

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  • Binder photo alan

    12 November 2009

    alan rated and commented on this recipe

    5 stars

    best roasties have also replaced flour with semolina powder Wow

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  • Binder photo stephilou

    22 November 2009

    stephilou rated and commented on this recipe

    5 stars

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

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  • Binder photo Patsy

    19 December 2009

    Patsy commented on this recipe

    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!

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  • Binder photo SweetUnique

    06 January 2010

    SweetUnique rated this recipe

    5 stars

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  • Binder photo Mark Chapman

    04 April 2010

    Mark Chapman commented on this recipe

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

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Difficulty and servings

Easy

Serves 8

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Freezable

Can be cooked from frozen

Ingredients

  • 2½ kg Desirée or King Edward potatoes
  • 2 tbsp flour
  • 5 tbsp goose fat or sunflower oil
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Per serving

224 kcalories, protein 5g, carbohydrate 37g, fat 7 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.04 g

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