Freeze Ahead Roast Potatoes Food
FREEZE-AHEAD ROASTIES
Save precious time when planning a group meal by prepping and freezing your potatoes in advance.
Provided by Good Food team
Categories Side dish
Time 1h35m
Number Of Ingredients 4
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
FREEZE AHEAD ROAST POTATOES
The best, most crispy and crunchy roast potatoes all prepped ahead of time, partially cooked and popped into the freezer ready to be roasted straight from frozen. The best way to get ahead with your Christmas recipes this year.
Provided by Ciara Attwell
Categories Christmas Dinner
Time 1h30m
Yield 6
Number Of Ingredients 2
Steps:
- 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 7 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.
Nutrition Facts : ServingSize 1 Serving, Calories 253, Sugar 2.9 g, Sodium 40 mg, Fat 9.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 39.3 g, Fiber 6 g, Protein 4.2 g, Cholesterol 0 mg
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FREEZE-AHEAD ROAST POTATOES - MARMALADE & ME
From marmaladeandme.com
Cuisine ChristmasCategory SidesServings 6Total Time 1 hr 15 mins
- Bring a large pan of slightly salted water to the boil and tip the prepared potatoes into it. Bring back to the boil and cook for 7 minutes.
- Place a lid on the pan and give it a couple of really good shakes to distribute the flour and to rough up the edges a bit.
EXTRA CRUNCHY FREEZE-AHEAD ROAST POTATOES
From sainsburysmagazine.co.uk
4/5 Category PotatoesCuisine BritishTotal Time 1 hr 25 mins
- Cut the potatoes into large, evenly-sized pieces and put into a large pan of cold salted water. Cover and bring to the boil. Simmer for 5 minutes, then drain and return to the pan. Cover with a clean tea towel and the lid. Leave to steam dry for 5 minutes. Remove the tea towel and replace the lid. Shake the pan to roughen the edges of the potatoes, then tip on to a large baking tray, spread them out and leave to cool completely.
- To freeze: open freeze the potatoes on the baking tray, loosely covered with clingfilm, until solid. When frozen, tip the cold potatoes into large freezer bags and freeze.
- To roast: there’s no need to defrost the potatoes first. Preheat the oven to 220°C, fan 200°C, gas 7. Heat the olive oil or duck fat in a large roasting tin in the oven for 5 minutes. Carefully add the frozen parboiled potatoes and turn them to coat well in the hot oil. Cook for 40-50 minutes, turning in the oil once, until golden brown and beautifully crispy. Take out of the oven and sprinkle with crushed sea salt flakes and a little chopped rosemary, if you like, to serve.
FREEZE-AHEAD ROAST POTATOES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (4)Category November Seasonal RecipesCuisine British RecipesTotal Time 1 hr 35 mins
- Put the potatoes in a pan of well-salted boiling water and cook at a brisk boil for about for around 8 minutes, until they’re halfway cooked.
- Drain, leave to steam for a minute, then return to the pan. Add the flour and some salt and toss gently, trying not to break them up. Tip out onto baking tray, leave to cool completely, then freeze.
- Once ready to cook, heat the oven to 200°C and add the fat, or oil, to your largest baking tray, or two smaller ones – the potatoes must be able to cook in a single layer. Put the tray(s) in the oven for 6-7 minutes until the fat is smoking. Carefully tip the frozen potatoes into the tray, turning them to coat in the hot fat – be careful as the oil may spit.
- Season and roast in the oven for 60–75 minutes, turning occasionally, until golden and crisp on the outside and fluffy inside.
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