Freeze Ahead Roast Potatoes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 kg Maris Piper potatoes
- 4 tbsp olive oil
Method
- Peel the potatoes and then and chop into two or three, keeping the sizes as even as possible.
- Add the potatoes to a saucepan and cover with boiling water. Bring to the boil and simmer for 9-11 minutes.
- Drain the potatoes well and leave them to cool for a few minutes in the colander
- Once the steam has disappeared shake the potatoes in the colander to bash the sides up a bit. This will help to make an extra crispy crust on the outside.
- Transfer the potatoes onto a tray and leave to cool.
- Pop the tray into the freezer for an hour or two so that they start to become frozen on the outside.
- Transfer them into two freezer bags and store in the freezer for the next few weeks.
- To cook on the day, you can cook direct from frozen.
- Add the oil to a roasting pan and heat in the oven for a few minutes.
- Add the potatoes and toss in the oil until they are fully coated.
- Cook at 180c for 30 minutes then 200c for another 30-45 minutes depending on the size of the roasties.
- You can drizzle a little more oil over the top whilst cooking but the key to even crisp potatoes that don't stick is not to turn them!
- Remove from the oven and serve immediately.