Freeze-ahead roasties

Freeze-ahead roasties

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(11 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


Serves 8
Save precious time when planning a group meal by prepping and freezing your potatoes in advance

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal417
  • fat20g
  • saturates6g
  • carbs55g
  • sugars2g
  • fibre4g
  • protein6g
  • salt0.05g
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  • 2½ kg/5lb 8 oz Maris Piper, red-skinned or King Edward potatoes, peeled
  • 1 tbsp plain flour
  • 140g duck or goose fat
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  1. Leave small and medium potatoes whole, but halve large potatoes. Tip the potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 mins exactly, then drain in a colander and leave to steam-dry for a few mins. Toss in the colander to rough up the sides.

  2. Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and toss well to combine. Spoon over 100g of the fat and toss to coat evenly. Lay the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months.

  3. When ready to cook, heat oven to 200C/180C fan/gas 6. Pour remaining fat and the oil into a baking tray and put in the oven. When the fat is sizzling, carefully add the potatoes, then roast for 25 mins. Remove tray, then increase oven to 220C/200C fan/gas 7. Turn over the potatoes and return to the oven for a further 40 mins until golden and crisp.

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Comments, questions and tips

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trumpetgirl's picture
25th Dec, 2018
We used plain old Lard but the result was fabulous. Did our potatoes 2 weeks ago & roasted them today. They were the best potatoes & more importantly, they were so easy. No peeling, or pot washing on Christmas day. We also did the parsnip & carrots & they turned out great too.
2nd Jan, 2018
Thoroughly recommend.
17th Dec, 2017
I've made these for the last two years. I use bread-grade maize flour, instead, though - as I have to cater for gluten intolerants. Great results - cooked from frozen - crispy and fluffy roast potatoes with minimal effort. Winner and keeper.
14th Dec, 2017
Can you freeze he potatoes while they're still warm or do they have to be completely cold first before freezing?, thanks
17th Dec, 2017
You have to let them cool, completely, before you put them in the freezer.
24th Feb, 2017
This works so well, I can't believe I didn't think of doing it myself! Nothing tastes like a home made roast potato, but I have occasionally bought the frozen ones for when time was short - never again. You can make a whole batch of these, and you have home made roast potatoes on tap whenever you want them. Brilliant!
23rd Jan, 2017
This makes a perfect roast potato and it's great to be able to prep ahead. Excellent recipe.
maybknot's picture
24th Dec, 2016
I was sceptical as to whether this would work. Wow! These are fantastic. Will be doing these again.
14th Nov, 2014
Did these last year and yes cook from frozen, have used them all year round they make roast pot taste better than doing them fresh. The outsides are crispy and the filling is a fantastic texture. Highly recommend
20th Nov, 2013
I wouldn't think you'd defrost them, don't know. Look at directions on bags of frozen roast potatoes in the supermarket.

14th Dec, 2018
Do I have to use Goode /duck fat?
goodfoodteam's picture
14th Dec, 2018
Thanks for your question. If you want to use oil instead, we'd suggest adding the seasoning and flour but then freezing before adding any fat. Use extra oil in step 3 and continue from there.
13th Dec, 2013
Hi, I'm cooking for vegetarians on Christmas Day. If I were to use oil instead of Goose Fat, would that still be OK to pour over the potatoes prior to freezing? If so, how much and what oil would you recommend? I usually use rapeseed.
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