As a family we love roast potatoes, the roast dinner is an important meal for us and we eat it sometimes more than once a week. It’s my picky eater’s favourite meal - but seriously, who has time to make roast potatoes from scratch each time?
I batch make mine & they also last a lot longer in the freezer than they do in ambient air. Doing it this way also cuts down on waste and helps with portion control - I always make too many.
As with most make ahead meals the benefits are:
- effort and expense is done once.
- saves time on the day you eat it.
- improves overall diet so that you don’t end up reaching for unhealthy foods in the interest of time.
- saves food waste as food isn’t spoiling in the cupboard.
I also switch up the oils and seasonings so that they are varied.
The basic recipe is the same for all seasoning.
Peel, chop and wash the potatoes.
Part-boil the potatoes for around 10-15 minutes.
Allow to cool slightly.
Transfer to freezer safe dishes or bags in the end portions required.
Coat each potato segment with the chosen oil, make sure they are evenly coated as it improves the quality of the freezing process.
Add seasonings & freeze For later.
when you’re ready to eat the roasted potatoes, take from the freezer and dump into an oven safe dish. Allow to heat for a few minutes and shake to separate If they’re stuck together.
Allow to cook for at 200C for around 30 minutes or until brown and crispy.
Oils:
Olive Oil
Coconut Oil
Sunflower Oil
Rapeseed Oil
Seasonings:
Salt & Pepper
Curry Powder
Rosemary and Brown sugar
Mixed Herbs
Crushed Mint/ mint sauce
Cumin
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