Perfect Roast Potatoes for Christmas Day

Sue is turning the roast potatoes every 15 minutes

Turning the roast potatoes ensure the perfect colour

Make sure the potatoes go into a hot oven

Perfect Roast Potatoes

Crispy roast potatoes are one of my favourite parts of Christmas dinner, but at a time of year when the pressure is mounting and we are trying to plan everything around Christmas the actual meal is often left until last!

So why not do what I do and cook and freeze the roast potatoes now so they're ready to go and there is no saucepan or roasting tin to wash up on Christmas Day!

Cook Time: 60 mins

Serves: 6

Ingredients:

• 6 large baking potatoes peeled and cut into 4 quarters.

• 3 tablespoons of duck fat for flavour

• 1 tablespoon of sunflower oil for crispiness

• A good pinch of salt

  
  

Method:

1. Turn on the oven and preheat to 220°c/200°c Fan

2. Place the peeled, chopped potatoes into a large saucepan, cover with boiling water and add a good pinch of salt. Cook for 15 minutes until cooked through. You can check by sticking a knife into the potato, if the knife glides through easily, the potato is ready. 

3. While the potatoes are boiling, add the duck fat into a roasting pan along with the oil - this is to ensure the perfect level of crispness. Heat the pan in the hot oven for five minutes.

4. Strain the potatoes and give them a shake to roughen up the edges, toss in the hot roasting pan. Place in the oven and turn every 15 minutes to make sure the potatoes have an even colour, this should take around 45 minutes. Ensure they are golden in colour but not too brown. (This is important, if they are too brown they will look burnt after reheating).

5. Remove from the fat and place on a baking sheet, to cool then store in a sealed freezer box in the freezer. On Christmas Eve, remove from freezer to defrost. Place the potatoes on a baking sheet and place in the oven for about ten to fifteen minutes in a 220°c oven (200°c fan) until they are hot and browned. Serve and enjoy!

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About the author

Sue Davie is a qualified home economist, Cordon Bleu trained cook, and seasoned food stylist. With over 30 years of experience across television, print, and live demonstration, her credits span from the BBC’s original Food Programme to Netflix’s The Crown. Whether she’s testing recipes, styling for the camera, or cooking for a crowd, Sue brings expertise, warmth, and a cook’s intuition to every project she touches.