More Taste Less Waste Roasties

Making Christmas dinner is stressful enough. So why not prep ahead with our tasty roast potato recipe, then just reheat on Christmas day, or any other day.


2kg King Edwards potatoes, peeled

6-8 tbsp Duck fat (or olive oil)

Sea salt


Peel and cut the potatoes into large, evenly-sized pieces and place them into a large pan of cold salted water. Cover and bring to the boil, then let them simmer for 15 minutes.

Preheat the oven to 220°C, fan 200°C.

Drain the potatoes and return to the pan to let steam dry for 5 minutes, over a low heat. Turn the heat off and shake the pan well so the potatoes get bashed up a little – this will result in lovely crispy roasties.

Line a baking tray with Bacofoil® Non-Stick Foil, add a little bit of the duck fat and heat in the oven for about 5 minutes.

Carefully add the parboiled potatoes and turn them to coat well in the hot oil. Cook for 40-50 minutes, turning once to ensure an even cook.

Once they are golden and crispy, remove from the oven and sprinkle with flaky sea salt.

Less Waste: Once cooled, place the roast potatoes in a Bacofoil Zipper Bag® and freeze for up to 3 months.

When ready to cook, spread the roast potatoes out over the pan in a single layer and cover with Bacofoil® Foil. Re-roast the potatoes for 10-15 minutes or until your potatoes are warm all the way through.

Remove the foil and cook for another 5 minutes to crisp them back up and then you’re ready to serve.