Extra crunchy freeze-ahead roast potatoes
Sainsbury's magazine
Serves 12 | prep 25
mins | total time 1
hr 25 mins, plus cooling
Parboiling potatoes before freezing them is not only a
great way to get ahead, it also makes the potatoes extra crunchy when cooked.
Ingredients
- 3kg floury potatoes, peeled
- 6-8 tbsp olive oil or duck fat
- Sea salt
- 1 tbsp rosemary, finely chopped (optional)
1.
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.
2.
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.
3.
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.
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