In keeping with the Get Ahead plan, we found these Freeze Ahead Roasties from BBC Good Food. Cracking idea to get your roast potatoes ready in advance and freeze until you need them for the day. Make enough and you can always have a proper roastie ready to go, not just for Christmas. Who needs Aunt Bessie!
Print Recipe
Get Ahead Roast Potatoes
Ingredients
- 2 oz ½ kg/5lb 8Maris Piper
- 1 tbsp plain flour
- 140 g duck or goose fat
- 2 tbsp sunflower oil
Ingredients
- 2 oz ½ kg/5lb 8Maris Piper
- 1 tbsp plain flour
- 140 g duck or goose fat
- 2 tbsp sunflower oil
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Instructions
Leave small and medium potatoes whole, but halve large potatoes. Tip the potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 mins exactly, then drain in a colander and leave to steam-dry for a few mins. Toss in the colander to rough up the sides.
Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and toss well to combine. Spoon over 100g of the fat and toss to coat evenly. Lay the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months.
Make sure you freeze them flat or else they will clump together and be very difficult to separate
When ready to cook, heat oven to 200C/180C fan/gas 6. Pour remaining fat and the oil into a baking tray and put in the oven.
When the fat is sizzling, carefully add the frozen potatoes, then roast for 25 mins. Remove tray, then increase oven to 220C/200C fan/gas 7. Turn over the potatoes and return to the oven for a further 40 mins until golden and crisp.
