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Extra crunchy freeze-ahead roast potatoes
Serves: 12
Prep time: 25 mins Total time: 
Recipe by Kate Titford. / Recipe photograph by Tara Fisher
Extra crunchy freeze-ahead roast potatoes
Serves: 12
Prep time: 25 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
237Kcal
Fat
6gr
Saturates
1gr
Carbs
41gr
Sugars
1.4gr
Fibre
4gr
Protein
5gr
Salt
0.01gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3kg floury potatoes, peeled
- 6-8 tbsp olive oil or duck fat
- Sea salt
- 1 tbsp rosemary, finely chopped (optional)
Step by step
Get ahead
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.