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The best ready-made roast potatoes to buy this Easter
The ultimate roasties, as rated by the GHI tasting panel
Tested by Georgia TurnellGHI Food & Drink Tester
Roast potatoes may seem like a humble side dish, but achieving the perfect crispy exterior and soft, fluffy middles isn’t easy, and why settle for anything less than perfect tatties this Easter?
Well, you can ditch another task on your to-do list, because we’ve found the best ready-made roast potatoes to serve alongside your roast over the Easter weekend. And while your homemade roast potato recipe is no doubt delicious, our spud specialists reckon these perfectly golden roasties are just as appetising but without the time-consuming prep. Hurrah!
The Good Housekeeping Institute sampled 12 options from the leading brands and supermarkets to find those most worthy of a spot on your plate. Trust us, your guests will never know the difference.
Best roast potatoes 2025
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Co-op Irresistible Beef Dripping Roast Potatoes 750g
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Make your Easter weekend fuss-free, with these expert-tested buys: Best Easter eggs | Best hot cross buns | Best chocolate hampers | Best Easter roasts | Best Easter seafood | Best meat-free Easter mains | Best liqueurs
How we test roast potatoes
Our panel of experts and consumers tested 12 batches of ready-made roast potatoes, awarding marks for a delicious crunch, golden colour, buttery yet fluffy interior, and balanced seasoning. Products were cooked and prepared according to the packet instructions and served blind to avoid brand bias.
These are the spuds that came out on top.
Score: 80/100
Our winning roasties impressed with their “perfectly crispy skin" and “rich, earthy” flavour, which is well-balanced with a hint of natural sweetness. And while others rely on goose or duck fat for crunch, COOK’s potatoes are 100% plant-based, making them a great option for vegetarians and vegans this Easter.
Score: 79/100
McCain is renowned for its failsafe freezer fillers, and these triple cooked roasties are no exception. The earthy flavour and crispy golden finish secured this well-known brand second place in our round-up.
Score: 78/100
If you’re not a fan of rich roasties, Co-op's beef dripping spuds are the perfect side, with a light stock flavour. We’ll be adding a pack to our basket next time we’re in store, thanks to their spot-on texture — we’re talking creamy middles and lightly crisp exteriors, like all good roasties should be.
Score: 76/100
Aunt Bessie’s uses duck fat to give its golden spuds a meaty flavour. Although not quite as crisp as expected, the undeniably robust flavour offered that moreish salty umami hit. Impressive stuff from this branded buy.
Score: 76/100
Mild in flavour with light, milky notes, Aldi’s well-priced spuds would make an excellent base for adding your favourite herbs and sauces.
Sainsbury's Taste the Difference Chunky Roast Potatoes 450g
Score: 72/100
These roast spuds from Sainsbury’s have been roasted in goose fat, which results in a classic, chunky roastie with a creamy, fluffy texture and crispy exterior. One tester described it as a “good all-round roast potato”. You can’t say fairer than that!
Score: 70/100
These spuds use a combination of butter and rapeseed oil to create the golden-brown finish and deliciously chewy crust. In fact, some testers called the texture “perfect”; however, others felt they could do with a little longer in the oven, so you may want to adjust the cooking time.
Score: 70/100
Tesco’s golden roast potatoes have a salty and umami aroma with strong notes of browned butter, which our testers loved. On the palate, a classic rich and buttery roast potato flavour dominated, with some nice meaty notes from the goose fat.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Georgia has been part of the hospitality industry for the last nine years. Her starting point was the world-renowned Le Cordon Bleu culinary school where she gained a Diplôme de Pâtisserie. She has worked at a number of well-known restaurants and bakeries including The Club at the Ivy and Ottolenghi, Notting Hill where she was the head pastry chef. Most recently, Georgia worked at The Clink Bakery inside HMP Brixton, which aims to reduce reoffending through teaching. She is an expert in all things baked goods and holds a WSET level 2 in wine.
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