Christmas Loaded Roast Potatoes
Loaded roasties is the new loaded fries
We all know that the true stars of Christmas dinner are the pigs in blankets and the roast potatoes. They’re the Beyoncé and Rihanna of the festive table, stealing the spotlight from even the grandest turkey. So, why not combine the two into something so outrageously delicious that it might just overshadow the entire meal? Enter my Pigs in Blankets Loaded Roast Potatoes, a dish that’s part indulgent side, part show-stopping main. Think of it as the ultimate mash-up of your favourite festive flavours, perfect for Christmas dinner or any time you want to impress (or treat) yourself.
But wait, there’s more. As if the crispy, golden roasties and salty, smoky pigs in blankets weren’t enough, these loaded beauties are drenched in a red wine gravy that’s rich, garlicky, and packed with fresh herbs. It’s basically a Christmas miracle in a bowl. The gravy alone is reason to celebrate—just try not to drink it straight from the pan (though no judgment if you do).
Boxing day’s new hero
This recipe isn’t just for Christmas Day—it’s the ultimate answer to those Boxing Day leftovers, transforming your fridge odds and ends into something spectacular. Got some leftover turkey? Shred it up and throw it on top. A few lonely parsnips or carrots? Chop them up and sprinkle them on like confetti. Even bread sauce can join the party, dolloped over the top for a creamy contrast. It’s a delicious way to clear out the fridge while treating yourself to a second Christmas feast.
Imagine this: A cosy Boxing Day evening, big bowls of loaded roasties shared around the table, a festive film on the telly (Muppets Christmas Carol, obviously), and maybe a cheeky cocky or two. It’s the perfect combination of festive comfort food and post-Christmas relaxation.
Potato perfection
Let’s take a moment to appreciate the potatoes themselves. Perfectly roasted to crispy, golden perfection on the outside, with a fluffy, cloud-like interior, they’re the stuff of spud dreams. If you haven’t yet mastered roasties that hit this level of perfection, don’t panic—I’ve got a full breakdown of my top roast potato tips on the website. Whether it’s getting the right balance of fluffy and crispy, seasoning the water like the sea, or preheating your fat until it’s screaming hot, these tips will guarantee you spud success every time.
A dish that keeps on giving
This recipe isn’t just a one-hit wonder. It’s versatile enough to stick around long after the Christmas decorations are packed away. Swap out the pigs in blankets for crispy bacon or sausage in January, try a veggie version with roasted mushrooms and caramelized onions, or go all out with a cheesy topping like gooey melted brie or blue cheese.
And don’t even get me started on how perfect this would be for a New Year’s Eve party. After all, who needs canapés when you can serve up a big tray of loaded roasties? Add a bottle of fizz, and you’ve got yourself a party.
More Christmas potato inspiration
If you’re as potato-obsessed as I am (which I hope you are), then you’ll know that the festive season is the perfect excuse to take your spud game to new heights. My 25 Days of Christmas Potatoes series is a treasure trove of inspiration, from decadent Bacon Wrapped Fondant Potatoes to indulgent Festive Dauphinoise. These recipes are guaranteed to make your Christmas dinner unforgettable—or at least the bits involving potatoes.
Get Snuggled Up
So, grab your fluffiest blanket, your fave festive movie, and a big bowl of these loaded roasties. Whether you’re serving them as a side, making them the star of the show, or digging into them on the sofa in your PJs, this dish is guaranteed to bring some extra sparkle to your Christmas celebrations.
Don’t forget to tag me in your creations—I want to see your loaded roasties in all their glory! Let’s spread the roastie love this Christmas and start a new tradition, one potato at a time.
FOUR YEARS in the making, and it’s finally happening—the POTATO BOOK is here! Don’t miss out—click here to pre-order your copy now! 🥔🎉
Christmas Loaded Roast Potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/christmas-loaded-roast-potatoes/
Ingredients
For the Potatoes
- 4 large Maris Pipers
- 2 heaped tbsp goose fat
- 1 tbsp vegetable oil
Metric
Imperial
For the Pigs in Blankets
- 8 long chipolatas
- 4 rashers of smoked streaky bacon
Metric
Imperial
For the Gravy
- 250ml red wine
- 2 cloves garlic, bashed but in their skins
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 tsp gravy granules
- 250ml water
Metric
Imperial
For the Stuffing
- 170g sage and onion stuffing mix, made up to package instructions
- 20g unsalted butter
- 2 cloves garlic, peeled and minced
- 2 sage leaves, finely chopped
Metric
Imperial
Instructions
- Peel your potatoes and cut into large evenly sized chunks. Place into a large pot of cold heavily salted water, before putting over a high heat and bringing to a boil.
- Turn the heat down to a simmer and cook for 10-15 minutes from when they first boil. Drain into a colander and cover with a clean tea towel, then leave to steam dry for 10-15 minutes.
- Preheat your oven to 200ºc/400ºf and tip the goose fat and vegetable oil onto a large baking tray. Place into the oven for 10 minutes to get HOT while the potatoes are drying. The hotter the fat, the crispier the potato!
- Carefully tip all of the dried potatoes onto the tray of hot fat and turn over to coat. Pop the whole tray into the oven for 30 minutes, meanwhile prepare the rest of the dish.
- Cut your chipolatas in half so you have 2 smaller sausages, and your bacon rashers into 3 pieces. Wrap the bacon around each sausage and place onto a baking tray. Roast in the oven for 10-15 minutes until golden brown and cooked through. if they start to unroll in the oven, use a few toothpicks to hold them together.
- Turn the potatoes over in the fat and cook for another 20 minutes or so until golden brown and bubbling. Pour the red wine into a pan with the rosemary, thyme and garlic cloves and reduce until you have around 70ml/2.5oz left. Remove the herbs and garlic cloves, then stir in the gravy granules and water. Bring to a boil while whisking until it thickens.
- Melt the butter in a frying pan with the minced garlic and sage, then crumble in the stuffing. Fry until golden brown and crispy, then remove from the pan.
- Load up your roast potatoes in a bowl and scatter over the crispy stuffing and mini pigs in blankets. Season generously with flaky salt and smother in delicious pimped up gravy.