Golden roast potatoes

Golden roast potatoes

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(21 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, questions and tips

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1st Oct, 2010
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??
18th Jun, 2010
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.
4th Apr, 2010
My family requests these all the time! Great with grilled steaks! :)
19th Dec, 2009
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!
22nd Nov, 2009
I also use semolina for that extra crunch!! Tha family loved them but they don't know what my secret is!!! Ssshhh!!!
12th Nov, 2009
best roasties have also replaced flour with semolina powder Wow
27th Oct, 2009
these are the best roast potatoes ever, the flour really crisps them up. i make them with the sunday dinner every week now!! y
28th Dec, 2008
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.
20th Nov, 2008
Thanks UKGal - that makes sense i'll maybe give it a bash this weekend
17th Nov, 2008
I use 2 tbsp of semolina instead of flour. Makes them even crunchier.


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