Freeze Ahead Crispy Roast Potatoes

Don’t spend all your time peeling potatoes, make these freeze-ahead roasties today and be ahead of the game.

These have to be the best roast potatoes ever. They are absolutely foolproof, and you can MAKE THEM AHEAD AND FREEZE for up to a month, before roasting and serving. Great to have in the freezer anytime !

ROAST FROM FROZEN while your roast is resting.

Ingredients

• 2.5kg Deseriee potatoes, this will serve about 8 people

• 2 tbs flour

• 5tbs goose or duck fat or sunflower oil ( duck fat readily available at Supermarkets)

• If freezing ahead, simply follow the recipe to the end of step 3, then let the potatoes cool. Line 2 baking sheets with baking paper arrange the potatoes on the paper, then place in the freezer. Once frozen solid, tip the potatoes into a bag to free up some freezer space. They can be frozen for up to 1 month.

• DO NOT DEFROST THE POTATOES, COOK FROM FROZEN

Method

1. Peel the potatoes, then cut into halves, or quarters if large.
2. Bring a large pan of water to the boil, add a little salt, then tip the potatoes into the pan. Bring back to the boil and cook for 7 mins.
3. Drain really well, then return to the pan and sprinkle over the flour. Place a lid on top of the pan, then pick up the pan and give it a few really hard shakes so the potatoes get roughed up (this will make them nice and crisp).

When ready to cook

4. Preheat oven to 190C/fan.
5. Spoon the goose/duck fat or sunflower oil onto a large, lipped baking tray and leave to heat on the top shelf of the oven for 5 mins.
6. Carefully pull out the tray, make sure there is enough fat/oil to cover the base of the tray, then tip in the potatoes and carefully turn them to coat in the oil.
7. Roast for 30 mins
8. Turn up the oven to 220C/fan and roast for another 30 mins, turning the potatoes once, adding more fat if necessary, cook until golden and crisp.
9. If you want to add some herbs for extra flavour, such as rosemary or thyme, or even garlic, do this in the last 20 minutes of the cooking time so as they don’t become too burnt.
10. Sprinkle with a little salt and serve straight away.
11. It’s vital that once the potatoes are done, they come out of the oven. But if the rest of your meal isn’t ready, don’t panic.
12. Drain off any remaining fat and leave the potatoes on the side.
13. When the rest of the meal is done, reheat the spuds for five minutes. Don’t just keep them warm, if you do they will go soggy.

Notes

• If freezing ahead, simply follow the recipe to the end of step 3, then let the potatoes cool.
• Line 2 baking sheets with baking paper arrange the potatoes on the paper, then place in the freezer.
• Once frozen solid, tip the potatoes into a bag to free up some freezer space.
• They can be frozen for up to 1 month.