Freeze-Ahead Roast Potatoes

Freeze ahead roast potatoes, cooked and ready to be eaten

Freeze-ahead roast potatoes taste (and look) better than fresh ones. Prepare to be converted ...

Tweaked from BBC Good Food


  • 2.5kg Maris Piper potatoes, or similar
  • a pinch of salt
  • 2 tbsp plain flour
  • 5 tbsp goose fat, or sunflower oil


  1. Peel the potatoes then cut into large pieces.
  2. Bring a large pan of slightly salted water to the boil and tip the prepared potatoes into it. Bring back to the boil and cook for 7 minutes.
  3. Drain really well and then return to the pan, sprinkling over the flour.
  4. Place a lid on the pan and give it a couple of really good shakes to distribute the flour and to rough up the edges a bit.
  5. At this stage the potatoes can be frozen on a couple of baking trays lined with baking parchment. Place the trays in the freezer and when the potatoes are solid, tip them into a large plastic bag to store in the freezer until you need them. I wouldn't freeze them beyond 1 month.
  6. When you are ready to roast the potatoes, heat the oven to 190ºC/170ºC Fan/375ºF (gas mark 5).
  7. Spoon the goose fat onto a large roasting tray and leave to heat on the top shelf of the oven for 5 minutes. Now carefully tip the frozen potatoes into the hot fat. There is no need to toss them around in the fat at this stage.
  8. Roast for 20 minutes, then turn up the oven to 220ºC/200ºC Fan/425ºF (gas mark 7). At this stage, carefully turn the potatoes around in the hot fat to ensure that they are all covered in oil and are evenly browning.
  9. Now roast for another 30 minutes, turning once. The potatoes should be golden and crisp when they are ready.

Keywords: festive, family, make ahead