Mary Berry Make Ahead Roast Potatoes
These are traditional British-style roast potatoes that can be partially prepared in advance. The potatoes are peeled, cut, parboiled, and roughed up before being coated in hot oil. At this stage, they can be chilled or frozen until needed. On the day of serving, they are roasted in a hot oven until crisp and golden, giving you more freedom to focus on the rest of the meal.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
-
1.5kg floury potatoes (Maris Piper or King Edward)
-
4 tbsp vegetable oil, goose fat, or duck fat
-
2 tsp sea salt
-
1 tsp black pepper
-
Fresh rosemary or thyme sprigs (optional)
Instructions
Step 1: Prepare the potatoes
Peel and cut potatoes into even chunks. Place them in cold salted water.
Step 2: Parboil the potatoes
Bring to a boil and simmer for 8–10 minutes until the edges soften slightly.
Step 3: Drain and rough up
Drain in a colander and shake gently to roughen the edges, helping them crisp later.
Step 4: Coat with oil or fat
Toss the potatoes with hot oil, goose fat, or duck fat until evenly coated.
Step 5: Store until needed
-
For chilling: Arrange on a tray, cover, and refrigerate up to 24 hours.
-
For freezing: Freeze on a tray, then transfer to a freezer bag once solid.
Step 6: Roast until golden
When ready to cook, roast at 200°C (180°C fan) for 40–45 minutes, turning halfway, until crisp and golden.