• 3 kg floury potatoes, peeled
  • 6 tbsp olive oil
  • sea salt
  • 2 tsp finely chopped rosemary (optional)


  1. 1

    Cut the potatoes into large, even-sized pieces and put in a large pan of cold salted water. Cover and bring to the boil. Simmer for 5 minutes, then drain and return to the pan. Cover with a clean tea towel and the lid. Leave to steam dry for 5 minutes. Remove the tea towel and replace the lid. Shake the pan to roughen the edges of the potatoes, then tip on to a large baking tray, spread them out and leave to cool completely.

  2. 2

    To freeze: open freeze the potatoes on the baking tray, loosely covered with clingfilm, until solid. When frozen, tip the cold potatoes into large freezer bags and return to the freezer.

  3. 3

    To roast: there's no need to defrost the potatoes first. Preheat the oven to 220°C, fan 200°C, gas 7. Heat the olive oil or duck fat in a large roasting tin in the oven for 5 minutes. Carefully add the frozen parboiled potatoes and turn them to coat well in the hot oil. Cook for 40-50 minutes, turning in the oil once, until golden brown and beautifully crisp. Take out of the oven and sprinkle with crushed sea salt flakes and a little chopped rosemary, if you like, to serve.


    Get ahead: freeze up to a month ahead. Parboiling potatoes before freezing them is not only a great way to get ahead, it also makes the potatoes extra crunchy when cooked. Roast from frozen while your cooked Christmas turkey is resting.

Nutritional Details

Each serving provides
  • Energy 1043kj 249kcal 12%
  • Fat 7.3g 10%
  • Saturates 1.0g 5%
  • Sugars 1.4g 2%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

38.7g carbohydrate 4.0g fibre 5.1g protein

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