Make ahead best ever crispy roast potatoes
Your freezer is always your friend but particularly at Christmas time. Having a few things prepped and ready for the big day will make you breathe a huge sigh of relief. I always have a batch of these golden and crispy, fluffy bundles of joy in my freezer as a stalwart throughout the year but particularly in preparation for Christmas lunch. Cook from frozen in under 40 minutes!
Makes 6–8 portions DF / GF / V / VE
150ml (5fl oz) vegetable oil
1kg (2lb 4oz) peeled and rinsed roasting potatoes, such as Maris Piper, patted dry, quartered or cut into even-sized chunks
5 garlic cloves, finely chopped
15g (½oz) rosemary, leaves picked and roughly chopped
1 tablespoon salt
Method
- Preheat the oven to 190°C fan (410°F), Gas Mark 6½. Heat the vegetable oil in a roasting tray in the oven for 5 minutes.
- Put the potatoes into a large bowl, add all the remaining ingredients and shake the bowl until the potatoes are coated with the garlic, rosemary and salt.
- Carefully add the potatoes to the hot oil, making sure there is plenty of space around them, and roast for 45 minutes–1 hour, or until golden brown and cooked through.
- Remove the potatoes from the oil, transfer briefly to a plate lined with kitchen paper to soak up any excess, and serve.
To Freeze:
Lay the potatoes flat on a baking tray with plenty of space around them. Allow to cool. Once cooled, place the tray, flat into the freezer and freeze for 12 hours. Once frozen, decant into a freezer bag, label and tightly seal, return to the freezer until you need them.
To reheat from frozen
Preheat the oven to 160°C fan (350°F), Gas Mark 4.
Lay the potatoes onto a baking sheet and heat uncovered for 20-30 minutes or until piping hot.