Extra crunchy freeze-ahead roast potatoes
Extra crunchy freeze-ahead roast potatoesSubscribe to Sainsbury's magazine
Parboiling potatoes before freezing them is not only a great way to get ahead, it also makes the potatoes extra crunchy when cooked.
- 3kg floury potatoes, peeled
- 6-8 tbsp olive oil or duck fat
- Sea salt
- 1 tbsp rosemary, finely chopped (optional)
Freeze up to a month ahead. Parboiling potatoes before freezing them is not only a great way to get ahead, it also makes the potatoes extra crunchy when cooked. Roast from frozen while your meat is resting.
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.