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16 Oct 2025
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16 Oct 2025
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“Roast potatoes might be the best part of the meal!” says time-saving expert and cook Suzanne Mulholland. “These made-in-advance roasties cook straight from frozen and are one of my most popular recipes ever.”
Ingredients
(Prep: 10 minutes, serves: 4–6)
1kg Maris Piper potatoes
80g melted goose fat or 5tbsp olive oil (use olive oil if cooking for vegetarians or vegans)
Salt and pepper
Method (if making ahead for the fridge or freezer)
1. Slice the potatoes into quarters and add to a saucepan, cover with water and bring to the boil over a high heat. Cook for 6–7 minutes, then drain and return the potatoes to the saucepan to allow to steam dry.
2 Add the melted goose fat or olive oil to a tray, then tip in the hot potatoes. Turn to coat them well in the oil and season with salt and pepper.
3. Flash-freeze the tray of potatoes for 1 hour to allow them to get hard, then transfer them to a large labelled freezer bag and freeze flat.
To cook in an oven: Preheat the oven to 200°C/180°C fan. Place a baking tray in the oven for 3 minutes to heat. Carefully remove from the oven and add the frozen potatoes to the hot tray. Cook for 40–50 minutes until roasted and delicious.
To cook in an air fryer: Preheat the air fryer to 190°C. Add the frozen potatoes to the air fryer basket and cook for 30–35 minutes, shaking them every 10 minutes.
If cooking now:
Follow the method in the ‘making ahead’ section up until the end of step 2.
To cook in an oven: Preheat the oven to 200°C/180°C fan. Place a baking tray in the oven for 3 minutes to heat up. Carefully remove from the oven and add the oiled potatoes to the hot tray. Cook for 35 minutes until roasted and delicious.
To cook in an air fryer: Preheat the air fryer to 190°C. Add the oiled potatoes to the air fryer basket and cook for 20–25 minutes, shaking them every 10 minutes.
The Batch Lady Saves Christmas by Suzanne Mulholland is published in hardback by Ebury Press, priced £25. Photography by Andrew Hayes-Watkins. Available now
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