Freeze-ahead roasties
Save precious time when planning a group meal by prepping and freezing your potatoes in advance
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr 20 mins
- 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.
PER SERVING
417 kcalories, protein 6g, carbohydrate 55g, fat 20 g, saturated fat 6g, fibre 4g, sugar 2g, salt 0.05 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1789635/
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Ingredients
- 2.5kg/5lb 8 oz Maris Piper, red-skinned or King Edward potatoes , peeled
- 1 tbsp plain flour
- 140g duck or goose fat
- 2 tbsp sunflower oil
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr 20 mins
Ingredients
- 2.5kg/5lb 8 oz Maris Piper, red-skinned or King Edward potatoes , peeled
- 1 tbsp plain flour
- 140g duck or goose fat
- 2 tbsp sunflower oil
PER SERVING
417 kcalories, protein 6g, carbohydrate 55g, fat 20 g, saturated fat 6g, fibre 4g, sugar 2g, salt 0.05 g
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12 December 2011
TonyD commented on this recipe
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17 December 2011
would be nigella commented on this recipe
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17 January 2012
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