There’s nothing quite like the crispy crunch and fluffy inside of perfectly roasted potatoes—especially when you can make them ahead! This Jamie Oliver Freeze Ahead Roast Potatoes recipe is your new secret weapon for easy dinners and festive feasts. Golden, flavorful, and totally stress-free, these spuds are prepped in advance and roasted to perfection when you’re ready. (inspired by Jamie Oliver)

Ingredients Needed

For the Potatoes:

2.5 kg (5 lb 8 oz) Maris Piper, red-skinned, or King Edward potatoes, peeled
1 tbsp plain flour
Salt and pepper to taste

For Roasting:

140 g (5 oz) duck or goose fat
2 tbsp sunflower oil

How To Make Jamie Oliver Freeze Ahead Roast Potatoes

Prep the Potatoes:
Start by peeling your potatoes. Leave smaller ones whole and halve the larger ones. Pop them in a large pot of salted cold water, bring it to a boil, and cook for exactly 6 minutes. Drain them in a colander, then let them steam dry—this step is key to crispiness. Now shake them gently in the colander to rough up the edges. That texture helps get that dreamy crunch!

Season & Coat:
Transfer the roughed-up potatoes to a big bowl. Sprinkle over the flour, a generous pinch of salt, and some pepper. Toss them well so they’re all coated. Next, drizzle over about 100 g of the duck or goose fat and give them another good mix so each piece is evenly slicked.

Freeze for Later:
Line a tray with baking parchment and spread the potatoes out so they’re not touching. Freeze them solid, then transfer to a freezer-safe bag. These can be kept frozen for up to three months—meal prep magic!

Roast to Perfection:
When you’re ready to cook, preheat your oven to 200°C/180°C fan/gas 6 (400°F/350°F fan). Place the remaining fat and sunflower oil in a large baking tray and heat it in the oven. Once the fat is sizzling hot, carefully add the frozen potatoes. Roast for 25 minutes, then turn the oven up to 220°C/200°C fan/gas 7 (425°F/400°F fan). Flip the potatoes and roast for another 40 minutes until gloriously golden and crispy.

Jamie Oliver Freeze Ahead Roast Potatoes

Why I Love This Recipe

I made these on a Sunday ahead of a midweek dinner party and wow—what a lifesaver. They came out so crispy on the outside, soft and pillowy inside, and no one guessed they’d been frozen. It’s such a clever way to ease cooking stress and still serve something that feels fresh and homemade.

Recipe Tips

Choose wisely: Maris Piper or King Edward are the crispiest champions.
Steam-dry thoroughly: The drier they are, the crispier they get.
Don’t skip the roughed-up edges: That texture traps flavor and crunch.
No duck fat? Use high-quality vegetable oil, but duck or goose fat wins for flavor.
Freeze in a single layer: Stops them from sticking together.

How To Store This Jamie Oliver Freeze Ahead Roast Potatoes

At Room Temperature:
Best served hot—don’t leave out more than 2 hours.

In the Fridge:
Keep leftovers in an airtight container for up to 3 days.

In the Freezer:
Store raw or roasted potatoes in freezer-safe bags for up to 3 months.

Reheating:
Oven is best—200°C/180°C fan (400°F/350°F fan) for 15–20 mins. Microwaving works too but won’t be as crispy. For frozen, heat for 25–30 mins straight from the freezer.

Nutrition Facts (per serving)

Calories: 128
Carbs: 26g
Protein: 2g
Fat: 2.3g
Sugar: 1g
Fibre: 3g
Sodium: 90mg (approx)

Let’s Answer a Few Questions!

Why are my roast potatoes not crispy?
Totally hear you—make sure they’re dried well and that your fat is sizzling hot before they go into the oven.

Can I skip duck or goose fat?
Yes, you can use sunflower or vegetable oil, but you’ll miss out on that rich, savory flavor.

They’re sticking to my tray—what gives?
Use baking parchment or a nonstick tray, and be generous with your fat!

Can I boil and freeze the same day?
Absolutely! Just make sure they’re fully cooled before freezing.

How do I serve them?
These go beautifully with roasts, veggie mains, or even as a cheeky pub-style snack with gravy.

Try More Recipes:

Jamie Oliver Freeze Ahead Roast Potatoes

Course: Side DishesCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

128

kcal

Crispy, golden roast potatoes you can freeze ahead and cook straight from frozen—perfect for stress-free meals!

Ingredients

2.5 kg Maris Piper, red-skinned, or King Edward potatoes, peeled
1 tbsp plain flour
140 g duck or goose fat
2 tbsp sunflower oil
Salt and pepper to taste

Directions

Peel and chop potatoes as needed. Boil in salted water for 6 minutes.
Drain, let steam dry, then shake to roughen edges.
Toss with flour, salt, pepper, and 100 g fat.
Freeze on lined tray, then bag for up to 3 months.
When ready, heat oven to 200°C/180°C fan. Heat remaining fat and oil, add potatoes.
Roast 25 mins, turn, raise heat to 220°C/200°C fan, roast another 40 mins until golden.