Make ahead best ever crispy roast potatoes

Make ahead best ever crispy roast potatoes

Make ahead best ever crispy roast potatoes



Your freezer is always your friend but particularly at Christmas time. Having a few things prepped and ready for the big day will make you breathe a huge sigh of relief. I always have a batch of these golden and crispy, fluffy bundles of joy in my freezer as a stalwart throughout the year but particularly in preparation for Christmas lunch. Cook from frozen in under 40 minutes!

Makes 6–8 portions DF / GF / V / VE

150ml (5fl oz) vegetable oil

1kg (2lb 4oz) peeled and rinsed roasting potatoes, such as Maris Piper, patted dry, quartered or cut into even-sized chunks

5 garlic cloves, finely chopped

15g (½oz) rosemary, leaves picked and roughly chopped

1 tablespoon salt


  1. Preheat the oven to 190°C fan (410°F), Gas Mark 6½. Heat the vegetable oil in a roasting tray in the oven for 5 minutes.
  2. Put the potatoes into a large bowl, add all the remaining ingredients and shake the bowl until the potatoes are coated with the garlic, rosemary and salt.
  3. Carefully add the potatoes to the hot oil, making sure there is plenty of space around them, and roast for 45 minutes–1 hour, or until golden brown and cooked through.
  4. Remove the potatoes from the oil, transfer briefly to a plate lined with kitchen paper to soak up any excess, and serve.

To Freeze:

Lay the potatoes flat on a baking tray with plenty of space around them. Allow to cool. Once cooled, place the tray, flat into the freezer and freeze for 12 hours. Once frozen, decant into a freezer bag, label and tightly seal, return to the freezer until you need them.

To reheat from frozen

Preheat the oven to 160°C fan (350°F), Gas Mark 4.

Lay the potatoes onto a baking sheet and heat uncovered for 20-30 minutes or until piping hot.


Booths stores we are available in

  • Ulverston
  • Kendal
  • Clitheroe
  • Lytham
  • St. Annes
  • Windermere
  • Keswick
  • Ilkley
  • Knutsford
  • Garstang
  • Hesketh Bank