Name: Freeze-ahead roasties
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8
Cuisine: British
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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Freeze-ahead roasties

Freeze-ahead roasties

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

A star rating of 4.9 out of 5.33 ratingsRate

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Save precious time when planning a group meal by prepping and freezing your potatoes in advance.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal417
fat20g
saturates6g
carbs55g
sugars2g
fibre4g
protein6g
salt0.05g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2011

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A star rating of 4.9 out of 5.33 ratings

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