Ready to Roast Potatoes



Serves: 4

Prep Time: 30 Minutes

Cooking Time: 15 Minutes + 40 Minutes for final roast


1kg Maris Piper or King Edward Potatoes

10g salt

1 vegetable stock cube

2 litres water



50g duck fat or vegetable oil

15g salted butter

2 cloves garlic, crushed

2 large sprigs chopped rosemary, leaves only

Salt and pepper to taste


  1. Peel and wash the potatoes, chop no smaller than quarters, it’s best to select evenly sized potatoes first.
  2. Bring the potatoes to the boil in a large pan with the salt, vegetable stock cube and 2 litres of water.
  3. Once they're boiling, turn down the heat and simmer for 8 minutes. 
  4. Drain the potatoes and place them onto a baking tray, leaving them until they're cool enough to handle.
  5. Once cool enough to handle, roughen up the outsides with a fork, or bash them a few at a time in a colander. They need to be fluffy on the outside so they become super crispy on the final cook. Place them back on the baking tray and freeze.
  6. Once they are frozen bag them up ready for Christmas, these can be done up to 1 month in advance.
  7. For the final roast, preheat the oven to 200°C / 180°C Fan / 392°F / Gas Mark 6.
  8. Place a large roasting tray in the oven with the duck fat or vegetable oil and get it nice and hot.
  9. Carefully add the frozen roast potatoes and turn every 10 minutes for about 40 minutes until they are golden and crispy.
  10. 10 Carefully remove them from the fat and toss in a large bowl with the salted butter, crushed garlic and chopped rosemary, season to taste.


Preparing in advance works well with all the root vegetables for roast. You can do this for parsnips, swede, sweet potatoes and carrots.