The Secret to Stress-Free Roast Potatoes: Make Them Ahead and Freeze

We all know the feeling. It's the morning of a big roast dinner, and you're juggling a dozen pans while the potatoes still aren't done. Whether you're cooking one of our premium meat boxes or a special Sunday joint, the last thing you need is potato panic. Well, here's a little secret from our farm kitchen: you can make your roast potatoes ahead of time and freeze them. Yes, really. And they'll taste just as gloriously crispy and golden as if you'd made them fresh.

Why Freeze-Ahead Roasties Work Brilliantly

Picture this: instead of frantically parboiling potatoes while everything else demands your attention, you simply pull a tray from the freezer and pop it in the oven. Forty-five minutes later, you've got perfect roast potatoes with minimal fuss. It's not about cutting corners — it's about being clever with your time so you can actually enjoy the day.

The Method

Prep Your Potatoes
Choose a floury variety like Maris Piper or King Edward. Peel and cut into evenly sized chunks, then pop them into cold, salted water. Bring to the boil and simmer for 8-10 minutes until just starting to soften.

Roughen Up
Drain thoroughly, then give them a good shake in the colander. Those fluffy edges are the secret to crispiness.

Cool and Freeze
Spread on a lined baking tray and let them cool completely. Once cool, freeze on the tray for a couple of hours, then transfer to freezer bags. They'll keep beautifully for up to three months.

Choosing Your Fat

When you're ready to roast, this is where the magic happens:

Free Range Goose Fat brings traditional richness and incredible crispiness. There's a reason it's been the secret weapon of great cooks for generations — it has wonderful flavour and transforms ordinary spuds into something truly special.

Roasting Oil for Potatoes brings gorgeous garlic and rosemary notes. This cold-pressed rapeseed oil is brilliant for roasties and doubles up beautifully for drizzling over vegetables or in salad dressings.

Roasting from Frozen

Preheat your oven to 200°C (fan 180°C). Heat your chosen fat in a roasting tin for 5 minutes until really hot, then carefully add your frozen potatoes — they'll sizzle beautifully. Roast for 45-50 minutes, turning once or twice, until golden and crispy. Season with sea salt as soon as they come out.

Our Top Tip

If you're parboiling potatoes anyway, make a big batch. Freeze enough for two or three meals, and you'll have the foundation of a brilliant roast dinner ready whenever you fancy it. They're perfect alongside any of our meat boxes — whether that's slow-reared chicken, heritage beef, or tender lamb.

Whether you're planning for Christmas, Easter, or simply Sunday lunch, freeze-ahead potatoes combined with really good fat — whether that's our pure goose fat or fragrant roasting oil — means restaurant-quality roasties without the stress.

Now that's what we call cooking cleverly.

Frequently Asked Questions

Can you freeze roast potatoes after cooking them?
You can freeze them once they're fully roasted, but honestly, we've found they never quite taste the same when you reheat them — they tend to lose that wonderful crispiness and can go a bit soggy. That's why we always freeze ours at the parboiled stage instead. This way, when you roast them on the day, they come out just as golden and crispy as if you'd made them from scratch. It's the best of both worlds — all the convenience with none of the compromise on taste.

Why are my roast potatoes not crispy?
Ah, the eternal question! There are a few things that usually make the difference. First, give your potatoes a really good shake after draining them — those rough, fluffy edges are what turn gorgeously crispy. Second, your fat needs to be properly hot before the potatoes go in. If you hear that satisfying sizzle when they hit the tin, you're on the right track. And finally, don't crowd them — give each potato its own bit of space so the heat can work its magic all around. Oh, and using proper fat rather than just any old oil really does help. Our goose fat or roasting oil both give you that professional kitchen crispiness at home.