It’s the 3rd day of Tower Christmas and today we’ve got some Christmas dinner trimmings for you. We hope you enjoy these mouth-watering roast potatoes and a delicious bread sauce recipes!!


Roast Potatoes


3kg Maris Piper potatoes (we’ve tried lots of potatoes over the years and these are truly the best)

sunflower oil



  1. A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, peel and leave whole, then halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water (this part is important!). Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through. Gently drain the potatoes in a colander and leave them to drain and cool. 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 you are ready to cook them.
  2. Heat the oven to 200C/180 degrees /gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it’s completely coated. Don’t worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins.
  3. After 40 mins remove the tray from the oven and turn each potato. Then return the potatoes to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 200/220 degrees fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt and serve.


Bread Sauce


600ml milk

50g butter

1 onion, chopped

6 cloves

6 peppercorns

2 garlic cloves

1 bay leaf

3 thyme sprigs

100g white breadcrumbs

4 tbsp single cream or mascarpone

pinch nutmeg, freshly grated



  1. Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.


If you’ve tried this recipe out and enjoyed it, or have any Roast Potatoes and Bread Sauce recipes of your own, we’d love to hear from you, share a picture or let us know about it on FacebookTwitter or Instagram.