Ingredients
Method
- Peel the potatoes and cut into evenly sized, medium roast-potato pieces. About the length of your thumb.
- Put into a large saucepan, cover with cold salted water. Bring to a boil. Simmer for 8–10 minutes, until the outsides begin to soften. The centre of the potatoes should remain uncooked so be careful with this step.
- Drain thoroughly. Leave for 5 to 10 minutes to steam-dry, then gently shake to roughen the edges.
- Spread on a lined tray for another 10–15 minutes, until they have stopped steaming. Toss with your chosen oil or melted fat, making sure all sides are coated. Season with salt, pepper and any optional seasonings.
- Arrange the seasoned potatoes on a lined tray and allow to finish FULLY cooling. Put into the freezer within two hours.
- Freeze until solid to the touch, then transfer to a freezer bag or airtight container. Remove excess air, seal and label. Use within three months for best quality.
- When ready to roast, heat the oven to 200°C / 180°C fan / gas 6. If using additional fat, add a little to a roasting tray and heat in the oven until hot before adding the frozen potatoes.
- Leave space between them on the tray. Roast for 30 minutes then turn them.
- Increase the oven to 220°C / 200°C fan / gas 7. Roast for another 30–40 minutes, until golden and crisp outside and tender in the centre. Allow longer if needed.
Notes
Use one fat or a mixture, according to your preference. The quantity given is a starting point; the potatoes should be evenly coated.
Use oven-safe baking paper rather than ordinary greaseproof paper, and check its temperature limit. Keep paper away from heating elements.
Cook from frozen. If the tray is crowded, divide the potatoes between two trays.