Christmas Potato Scraps

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If you’re like me and LOVE the potato scraps as much as the potatoes… this Christmasy tatty recipe is for you.

I know calling them scraps sounds like I’m underselling them a bit, but don’t let that deceive you because they are truly delicious and I just couldn’t think of a better name tbh. Maybe I could sell them more with this description…

AHEM…Introducing my crispy, crunchy Christmas scraps. These golden roasties are lovingly smothered in a mix of aromatic sage infused oil, sweet, rich garlic, glistening bacon lardons and a hit of mixed spice. The combo gives you all those festive feels. Turn the sound down when devouring these to really appreciate that CRUNCH. Does that do them justice? Honestly, give these a go as they are SO GOOD. I make these every year without fail.

This recipe is basically just another way to get more potatoes on your Christmas dinner. I may be obsessed. If you want your kitchen to smell even more like Santas workshop, you absolutely need to try my clementine drizzle next. That’s your main and dessert sorted huns! There will also be more festive inspired recipes coming soon so stay tuned.

If you want to master the classic roastie for your dins, you can find the recipe (and lots and tips and tricks) here.


metric imperial
  • 1kg red skin potatoes or yukon gold/russet potatoes
  • 1kg maris piper or red skin potatoes
  • Small handful of sage leaves
  • Small handful of sage leaves
  • 7oz vegetable oil
  • 200ml vegetable oil
  • 2 garlic cloves
  • 2 garlic cloves
  • 3 1/2oz bacon lardons
  • 100g bacon lardons
  • Sprinkle of mixed spice
  • Sprinkle of mixed spice
  • Plenty of salt and pepper
  • Plenty of salt and pepper


  1. Preheat the oven to 210°C/450°F/Gas Mark 8.
  2. Blend the sage leaves and oil together.
  3. Peel and chop your potatoes.
  4. In a saucepan add the potatoes and cold water with a tsp of salt.
  5. Put the saucepan on the heat and boil the spuds until tender and falling off of a knife.
  6. Turn the heat off and leave for 3 mins for extra scrappy potatoes pieces.
  7. Drain the spuds and leave in the colander over the empty sauce pan to steam and dry off.
  8. In that time, add your sage oil to an oven tray and place in the oven.
  9. After 5 mins sprinkle with mixed spice and shake the potatoes gently in the colander to get all fluffed up and broken down.
  10. Carefully remove the hot tray with oil from the oven and add crushed garlic cloves, lardons and potatoes giving everything a little shake and toss to get the spuds coated.
  11. Leave in the oven for 50 mins, turning them once after half an hour. Try not to faff with them too much!
  12. Serve them up with all the scraps and crispy bits!!