Freeze-ahead Roast Potatoes

 
I did these freeze-ahead roast potatoes for Christmas day to make life a bit easier, they worked out perfectly and tasted delicious, I will certainly be doing this again, it took a lot of preparation out of Christmas day lunch. When I came to roast them I added garlic cloves and some fresh Rosemary to the roasting pan.

Ingredients

1.5 kg potatoes, peeled

1/2 tbsp semolina

1/4 tsp garlic powder

50 g duck fat, melted

Method

1.  Leave small and medium potatoes whole, cut larger potatoes into halves or quarters depending on how big they are. Put potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 minutes exactly, then drain in a colander and leave them to steam-dry for a few minutes. Toss in the colander to rough up the edges.

2.  Transfer to a large bowl. Shake over the semolina, garlic powder and a little salt and pepper, toss well to combine. Spoon over the melted duck fat and toss to coat evenly. Lay potatoes on a tray lined with greaseproof paper and freeze. Once frozen, transfer potatoes to a freezer bag to store.

To cook frozen roasties

1. Preheat oven to 180°C .

2.  Pour 60g duck fat & 1 tbsp sunflower oil into a roasting pan, put in oven.

3.  When fat is sizzling carefully add potatoes, turn to coat evenly. Roast for 25 minutes.

4.  Remove roasting pan, increase oven temperature to 200°C. Turn potatoes and return to oven for a further 40 minutes until golden and crisp.

Enjoy