The CRISPIEST Roast Potatoes (with make ahead instructions) (2024)

This is my go-to crispy roast potato recipe that leaves you with a crispy golden outside and a fluffy and tender middle. This recipe provides loads of flavour and allows preparing roast potatoes in advance (the night before or the week before).

Versatile and easy to follow, this recipe includes make-ahead instructions and freeze instructions to make any holiday or gathering stress-free. With the potatoes prepared in advance, you’ll have more time to spend with your family and friends!

The CRISPIEST Roast Potatoes (with make ahead instructions) (1)

Why you’ll love this recipe

Fluffy inside- The best part about preparing roast potatoes in advance is you can still expect a deliciously fluffy inside with this recipe.

Crispy outside – Using cornflour and hot oil helps create the crispiest exterior on these make-ahead roast potatoes.

Versatile seasoning – I’ve included simple seasoning on these roasties so you can easily adjust it to your preferences.

Freezer-friendly –You can keep these potatoes in the freezer for about one month.

Easy make-ahead recipe – Par-roast or parboil the potatoes the night before (or the day before Christmas/holidays). Then, you can pop them in the oven to finish cooking.

Great for a crowd – This recipe is easy to double or triple for larger groups.

Serve these roasties with your Christmas Dinner.

Preparing Roast Potatoes In Advance

Here are a few ways you can begin preparing roast potatoes in advance to help cut down on time the day of cooking.

Cutting potatoes – One of the easiest ways to minimize cooking time is by cutting potatoes beforehand. If you plan on prepping the potatoes one day before, leave them whole and peel them. Then, store the peeled potatoes in the fridge in cool water. If you want to chop the potatoes as well, wait until 12 hours before (they should not sit in the fridge for longer). Store them in cool water until you’re ready to cook them.

Parboiling – You can also save time by boiling potatoes beforehand. Then, keep the boiled potatoes in the fridge for 1-2 days before roasting. Follow the instructions below until step two. Then, once cooled, put the potatoes in the fridge with a cling wrap cover.

Par-Roasting – You can also half-roast these yummy potatoes ahead of time, so they’ll only need to cook in the oven for 15-20 minutes. Bake them in the oven for 20 minutes, then let them cool. Cover them with plastic wrap and refrigerate them overnight. Finish them in the oven the next day.

Can you freeze roast potatoes ahead of time and reheat?
Yes! When preparing roast potatoes in advance for freezing, I recommend keeping them raw. Place the potatoes on a baking tray in the freezer (ensure plenty of space between each potato) and let them harden for about an hour. Then, pack them in an airtight container or baggie and freeze them for up to a month. There’s no need to defrost the potatoes. Simply put them in a pot with water to begin the parboiling process.

How To Keep Roasted Potatoes Crispy After Cooking and Storing
If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you’re preparing roast potatoes in advance and find they have gone soggy in the fridge. You can pop them in the oven for another 15-20 minutes so they re-crisp up.

Choosing the Right Potato
Another important factor when preparing roast potatoes in advance is selecting the right type of potato. Some options are drier or denser, so they won’t provide a fluffy interior when cooked. I recommend options like Maris Piper or King Edward’s for this recipe.

Choosing the Right Fat
The key to preparing roast potatoes in advance is using the right fat/oil. It’s essential to use options with a high smoke point so they don’t smoke and create a burnt flavour in your crispy roasted potatoes. Some great options (that also add a lot of flavour) are duck/goose fat. You can use options like rapeseed, avocado, safflower, or sunflower oil if you’re vegan. Skip olive oil, as it has a lower smoke point.

Ingredients

The CRISPIEST Roast Potatoes (with make ahead instructions) (2)

Potatoes – Using the right type of potato is necessary for the best oven-roasted potatoes. I recommend maris piper potatoes. Though, you can use any variety with a fluffy interior when cooked.

Cornflour – This is one of the essential ingredients when preparing roast potatoes in advance. It helps create a crispy exterior on the potatoes. Cornstarch will also help create a crispy outside.

See the recipe card for full information on ingredients and quantities.

How to Serve Crispy Roast Potatoes

My favourite part about this yummy potato recipe is that the seasoning is versatile. So, while preparing roast potatoes in advance, consider the mains and sides you’re serving it with. For example, if you’re prepping them with roast chicken, use the same seasoning on both dishes.

These crispy potatoes are great alongside gammon, duck, fish, beef, pork, etc. You can even turn them into sides for sandwiches, breakfast dishes, and more.

Variations/ Adaptations

Here are a few ways to turn this dish into your own while preparing roast potatoes in advance! You can use a different fat/oil than the recipe calls for. Use duck or goose fat for a bolder flavour or you can also add different seasonings, like fresh thyme or rosemary. Or, mix in some chopped veggies like onions, squash, etc.

Serve with , and some Creamed Cabbage.

How to make the Crispiest roast potatoes

Tip: if you have the oven space (not essential if you don’t), follow this method using two trays so that the roasties can have enough space to crispy up.

Preheat the oven to 200°C FAN/ 220°C Conventional/ 390°F

Begin the roastie journey by peeling all of the potatoes. As long as you have a glass of wine and some tunes, this process won’t be too painful. If you’re peeling these ahead of time, place in a bowl with cold water.

  1. Once you’ve peeled the tates, roughly chop them into quarters and for smaller potatoes, into halves (Image 1).
  2. Pop into a large saucepan with heavily salted cold water. When it starts to simmer, set a timer for 8-10 minutes, until fork tender (Image 2).
The CRISPIEST Roast Potatoes (with make ahead instructions) (3)

3. Drain the potatoes and place them back into the saucepan. Season generously with salt and add 2 tbsp of cornflour. Close the lid and give them a good shake to rough up the exterior (Image 3).

4. Meanwhile, add a generous amount of rapeseed oil to a baking tray (it’s Christmas) so that the base of the tray is filled to a depth of 1cm. Pop in the oven with the chicken for 10 minutes while the potatoes are simmering (Image 4).

The CRISPIEST Roast Potatoes (with make ahead instructions) (4)

Remove the oil from the oven. To make sure the oil is hot enough, you can add one potato and see if it sizzle and pops (careful to not splash yourself).

5. Transfer the tates into the hot oil, pour them away from you and move your body back so that you don’t splash yourself with the hot oil. Pls don’t get splashed, it will not be fun. When they stop spitting, use a spoon so that the oil coats the potatoes. Pop in the oven for 20 minutes.

6. After 20 minutes, rotate the potatoes and add a few sprigs of thyme into the tray to infuse into the potatoes. Cook for 20-30 minutes more, or until golden and crispy. Use a slotted spoon to remove from the oil and season with more salt and pepp.

The CRISPIEST Roast Potatoes (with make ahead instructions) (5)

Tips for the best result

Don’t cut the potatoes too early. You can cut the potatoes the day before for easy roast potatoes, but ensure you aren’t cutting them more than 12 hours ahead of time. Otherwise, they’ll turn brown.

Use cornflour as a coating. As mentioned, the key to perfect roast potatoes is a cornflour coating. Don’t skip this step, or you may have a not-so-crispy outside.

Adjust the seasoning to your preferences. Use fresh herbs, seasoning blends, spice mixes, etc., to create potatoes that taste good to you and your family. Keep the other dishes you’re making in mind while preparing roast potatoes in advance so you don’t have competing flavours.

Try these additional recipes to use up extra potatoes: Lemon and Thyme Chicken Thigh Tray Bake, Vegan Roast Dinner, or Spiced Chicken and Cauliflower Tray Bake.

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FAQs

Can you cut potatoes for roasting ahead of time?

Yes, when preparing roast potatoes in advance, you can cut them ahead of time. Ensure you do not cut them earlier than 12 hours before cooking them. Store them in cool water in the fridge.

Can you refrigerate potatoes before roasting?

Yes, you can refrigerate potatoes before you roast them. Once you have par-boiled or par-roasted the potatoes, let them cool. Then, store them in the fridge for 1-2 days and finish cooking them in the oven.

Why can’t I get my roast potatoes crispy?

There may be a few reasons why your potatoes aren’t crispy. If you aren’t pre-cooking roast potatoes in a pot with water, they will likely not be as crispy. Additionally, they will turn out soggy if you don’t use hot oil when cooking them in the oven.

What happens if you don’t boil potatoes before roasting?

If you don’t pre-cook roast potatoes, they may not be as soft inside and crispy outside. They will also need to cook in the oven longer.

Pair these yummy roast potatoes with holiday favourites like Slow Cooker Gammon Joint, , or Fluffy Yorkshire Puddings.

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If you tried this the crispiest roast potatoes recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

The CRISPIEST Roast Potatoes (with make ahead instructions)

by Mimi Harrison

Print

5 from 5 votes

Prep Time: 5 minutes mins

Cook Time: 50 minutes mins

Total Time: 55 minutes mins

£0.22

mains

British

Freezable

Servings: 6

The CRISPIEST Roast Potatoes (with make ahead instructions) (11)

MetricUS Standard

Skip the dread of preparing roast potatoes in advance with easy, make-ahead instructions. These roasted potatoes have a crispy outside and fluffy inside.

Ingredients

  • 2 kg potatoes (Maris Piper preferred) (£1.29)
  • 2 tbsp cornflour
  • Salt
  • Lots of rapeseed oil

Method

Tip: if you have the oven space (not essential if you don’t), follow this method using two trays so that the roasties can have enough space to crispy up.

    Preheat the oven to 200°C FAN/ 220°C Conventional/ 390°F

    • Begin the roastie journey by peeling all of the potatoes. As long as you have a glass of wine and some tunes, this process won’t be too painful. If you’re peeling these ahead of time, place in a bowl with cold water.

    • Once you’ve peeled the tates, roughly chop them into quarters and for smaller potatoes, into halves. Pop into a large saucepan with heavily salted cold water. When it starts to simmer, set a timer for 8-10 minutes, until fork tender.

    • Meanwhile, add a generous amount of rapeseed oil to a baking tray (it’s Christmas) so that the base of the tray is filled to a depth of 1cm. Pop in the oven with the chicken for 10 minutes while the potatoes are simmering.

    • Drain the potatoes and place them back into the saucepan. Season generously with salt and add 2 tbsp of cornflour. Close the lid and give them a good shake to rough up the exterior.

    • Remove the oil from the oven. To make sure the oil is hot enough, you can add one potato and see if it sizzle and pops (careful to not splash yourself).

    • Transfer the tates into the hot oil, pour them away from you and move your body back so that you don’t splash yourself with the hot oil. Pls don’t get splashed, it will not be fun. When they stop spitting, use a spoon so that the oil coats the potatoes. Pop in the oven for 20 minutes.

    • After 20 minutes, rotate the potatoes and add a few sprigs of thyme into the tray to infuse into the potatoes. Cook for 20-30 minutes more, or until golden and crispy. Use a slotted spoon to remove from the oil and season with more salt and pepp.

    Notes

    • Don't peel and cut the potatoes too early (no more than 12 hours) before roasting to prevent browning. Ensure you soak in cold water.
    • Apply a crucial cornflour coating for a crispy exterior on your roast potatoes.
    • Personalise the seasoning with fresh herbs and spices, considering overall meal flavours.

    Nutrition

    Servings: 6 servings

    Fat: 14g

    Calories: 409kcal

    Carbohydrates: 66g

    Protein: 7g

    The CRISPIEST Roast Potatoes (with make ahead instructions) (2024)

    FAQs

    How to keep roast potatoes crispy in the oven? ›

    Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

    Why can't i get my roast potatoes crispy? ›

    Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

    Can I roast potatoes ahead of time and reheat? ›

    That said, I would never let them go to waste if they're cooked. Freeze them and reheat them (covered) on another day. They may be a little drier but will still be delicious. Alternatively, bash them up a bit and fry in oil for a 'Bubble and Squeak' style feast.

    Why do you soak potatoes before roasting? ›

    Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

    Can you put too much oil in roast potatoes? ›

    Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

    Can potatoes be prepared in advance? ›

    If you plan on prepping the potatoes one day before, leave them whole and peel them. Then, store the peeled potatoes in the fridge in cool water. If you want to chop the potatoes as well, wait until 12 hours before (they should not sit in the fridge for longer).

    What is the best oil for roasting potatoes? ›

    Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

    Should you boil potatoes before roasting? ›

    Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

    Why does vinegar make potatoes crispy? ›

    The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

    Should you put potatoes in the fridge before roasting? ›

    Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast. Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey).

    Can you cut potatoes ahead of time for roasted potatoes? ›

    Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience. If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy!

    Why don't my roast potatoes go crispy? ›

    To make crispy roast potatoes, the temperature of the oven needs to be hot. What is this? If the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.

    Should you roast potatoes on foil or parchment paper? ›

    Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking!

    What happens if you don't soak potatoes before cooking? ›

    Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

    How do I make sure my roast potatoes don't stick? ›

    Use a Spatula to Turn

    Halfway through the roasting process, use a spatula to gently turn the potatoes. This step ensures even browning on all sides and prevents sticking. If you notice any potatoes starting to stick, gently release them from the pan using the spatula.

    Why are my roast potatoes hard on the outside? ›

    If you don't parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks. To parboil your potatoes to perfection, cut them into large chunks and put them in a pot of boiling water for around ten minutes, depending on the size.

    Why are my roasted potatoes not getting soft? ›

    Tips For Roasted Potatoes

    To make them soft and fluffy on the inside, but brown and crunchy on the outside there are three things you need to do. You need to pre-boil the potatoes. This is what gives that super-soft inside. Once you drain them, bash them around a bit.

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