Sides – Perfect Roast Potatoes

There is nothing better than a golden roast potato with a crispy skin and soft fluffy inside.  You can get ahead with your potatoes and par-boil and freeze in advance of Christmas day, ready for roasting straight from the freezer.

PREP: 10 min

COOK: 60min



  • 1kg Potatoes (King Edwards)
  • Duck Fat or Corn Oil
  • Sea Salt


  1. Peel the potatoes and cut into even sized pieces.
  2. Wash well in cold water so that the water runs clear and there is no starch in the water.
  3. Place the potatoes in a large enough pan, cover with fresh cold water and a large pinch of salt.
  4. Bring to the boil over a high heat and boil the potatoes rapidly until they are three quarters cooked and the edges are starting to break down.  Care needs to be taken at this stage that you don’t end up with mash.
  5. Carefully drain the potatoes into a colander and allow the steam to evaporate off for a couple of minutes.
  6. Rough the potatoes up slightly by shaking in the colander.
  7. Place the potatoes on a tray lined with cling film, allowing to cool slightly.
  8. They potatoes can be roasted straight away or frozen at this stage so they are ready to go well in advance.  If freezing, allow the potatoes to go solid on the tray before decanting into a freezer bag until required so they will not stick together.

Cooking from frozen / par-boiled

  1. Place a roasting tray with a 5mm layer of duck fat or corn oil on the bottom into a pre-heated oven at 180°c.
  2. Place the potatoes straight into the hot oil or fat.
  3. Allow the potatoes to roast for approx 20 minutes then baste and turn the potatoes over. Roast for a further 20 mins until they are golden and crispy on the outside and fluffy in the middle.


Getting Ahead

  • Par-boil the potatoes, leave to cool, freeze on a tray lined with cling film and then place into a freezer bag. Cook straight from the freezer as required.

Chef’s Tip

  • Choose a nice floury potato such as a King Edward or Maris Piper.

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