Freeze Ahead Roast Potatoes Recipes

FREEZE-AHEAD ROASTIES

Steps:

• Leave small and medium potatoes whole, but halve large potatoes. Tip the potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 mins exactly, then drain in a colander and leave to steam-dry for a few mins. Toss in the colander to rough up the sides.
• Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and toss well to combine. Spoon over 100g of the fat and toss to coat evenly. Lay the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months.
• When ready to cook, heat oven to 200C/180C fan/gas 6. Pour remaining fat and the oil into a baking tray and put in the oven. When the fat is sizzling, carefully add the potatoes, then roast for 25 mins. Remove tray, then increase oven to 220C/200C fan/gas 7. Turn over the potatoes and return to the oven for a further 40 mins until golden and crisp.

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.

TWICE-BAKED POTATOES FOR THE FREEZER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
• Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
• Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.

FREEZER PREP POT ROAST RECIPE BY TASTY

Steps:

• Mix the onion powder, garlic powder, salt, pepper, parsley, and water in a small bowl or liquid measuring cup.
• Place the potatoes in a large, gallon-sized freezer bag. Add the carrots, onion, and chuck roast.
• Pour the marinade over the contents in the bag. Seal the freezer bag and squeeze out any excess air. Gently mix the contents together so that the marinade reaches the potatoes.
• Freeze for up to 3 months.
• When ready to enjoy, thaw completely and pour the contents into slow cooker.
• Cook on low for 8 hours, or high for 4 hours, or until the roast is cooked through and tender.
• Enjoy!

MAKE-AHEAD POTATOES

Steps:

• Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.