Freeze Ahead Roasties Recipes

FREEZE AHEAD ROAST POTATOES

Steps:

• Peel the potatoes and then and chop into two or three, keeping the sizes as even as possible.
• Add the potatoes to a saucepan and cover with boiling water. Bring to the boil and simmer for 7 minutes.
• Drain the potatoes well and leave them to cool for a few minutes in the colander
• Once the steam has disappeared shake the potatoes in the colander to bash the sides up a bit. This will help to make an extra crispy crust on the outside.
• Transfer the potatoes onto a tray and leave to cool.
• Pop the tray into the freezer for an hour or two so that they start to become frozen on the outside.
• Transfer them into two freezer bags and store in the freezer for the next few weeks.
• To cook on the day, you can cook direct from frozen.
• Add the oil to a roasting pan and heat in the oven for a few minutes.
• Add the potatoes and toss in the oil until they are fully coated.
• Cook at 180c for 30 minutes then 200c for another 30-45 minutes depending on the size of the roasties.
• You can drizzle a little more oil over the top whilst cooking but the key to even crisp potatoes that don't stick is not to turn them!
• Remove from the oven and serve immediately.

REALLY EASY ROASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large roasting tin in the oven. Cut any larger potatoes in half. Cover the potatoes in cold salted water, bring up to the boil and cook for 2 mins. Drain and steam-dry in a colander for 5 mins, then shake to ruffle up the outsides.
• Remove the roasting tin - be really careful as the oil will be hot. Tip in the potatoes and garlic (if using), and use a spoon to turn them so they are all coated in the oil. Sprinkle with sea salt and pepper, and roast for 1 hr 45 mins, turning every 30 mins or so, until really crisp and golden.

GOLDEN ROAST POTATOES

Steps:

• Peel the potatoes, then cut into halves, or quarters if large. Bring a large pan of water to the boil, add a little salt, then tip the potatoes into the pan. Bring back to the boil and cook for 7 mins. Drain really well, then return to the pan and sprinkle over the flour. Place a lid on top of the pan, then pick up the pan using oven gloves or a tea towel and give it a few really hard shakes so the potatoes get bashed around (this will make them nice and crisp).
• Heat oven to 190C/fan 170C/gas 5. Spoon the goose fat or sunflower oil onto a large, lipped baking tray and leave to heat on the top shelf of the oven for 5 mins. Carefully pull out the tray, make sure its surface is evenly coated with the fat, then tip on the potatoes. Roast for 20 mins, then turn up the oven to 220C/fan 200C/gas 7 and roast for another 30 mins, turning the potatoes once, until golden and crisp. Sprinkle with a little salt and serve straight away.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.