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 5.0g, carbohydrate 37.0g, fat 7.0 g, saturated fat 1.0g, fibre 3.0g, sugar 1.0g, salt 0.04 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

Results 21-28

  • Binder photo fruitymuffin

    18 June 2010

    fruitymuffin rated and commented on this recipe

    5 stars

    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.

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  • Binder photo AnimalChef

    01 October 2010

    AnimalChef commented on this recipe

    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??

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  • Binder photo Momble

    27 February 2011

    Momble rated and commented on this recipe

    5 stars

    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.

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  • Binder photo veggieman

    17 August 2011

    veggieman commented on this recipe

    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.

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  • Binder photo bev

    20 November 2011

    bev rated and commented on this recipe

    5 stars

    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

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  • Binder photo Meliosa

    08 April 2012

    Meliosa rated and commented on this recipe

    5 stars

    Delicious and simple!

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  • Binder photo Mildred

    16 December 2012

    Mildred rated and commented on this recipe

    5 stars

    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!

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  • Binder photo StormyRaincloud

    20 December 2012

    StormyRaincloud rated and commented on this recipe

    4 stars

    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.

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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

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

224 kcalories, protein 5.0g, carbohydrate 37.0g, fat 7.0 g, saturated fat 1.0g, fibre 3.0g, sugar 1.0g, salt 0.04 g

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