frozen HM roast potatoes

lka200

Hi all, i read on the Daily thread that some folks make HM roast potatoes and then freeze them.
I would like to do this as i buy the ready prepared frozen ones but much prefer my own.
How do you do it?..do you par boil and then cook a little? just par boil? or cook completely then freeze.
Do they need to be coated in oil before going into the freezer?
thanks lucy

SunnyGirl

Hi I always cook them first then freeze them as they're generally a leftover in my house. I defrost them in the fridge then given them a quick blast in the oven.

Hope this helps.

jinny

Building up to Christmas last year I froze batches of roasties and they were fine I slightly underdone them before open freezing them I done the same with sprouts, carrot batons, parsnip, stuffing balls and cooked mashed turnip It was a godsend, as I have a houseful on boxing day lunch for the first time in years I wasn't stuck in the kitchen all morning.

ragz_2

I was just wondering earlier what I could cook before xmas and freeze as I have a tiny kitchen with a tiny oven in which I have to cook 2 huge joints of meat and enough veg for 6 people!
Do the roasties taste as good when they've been frozen? I cannot stand shop bought ones and happen to be rather famous in my family for my roast dinners so I don't want to let myself down by cheating?!
Jinny, when you say you frozre them "open", what do you mean?
Will definitely be making my stuffing balls up early now as I find it impossible to make time/room in the oven for them.
Does anyone know roughly how much time I should allow to reheat/cook these froxen delights on xmas day?
Thanks
Ragz

JayJay14

I freeze roasties all the year round. I do a bag of spuds at a time, cut to size and boil for about 5 mins. I toss them in oil and open freeze.

When frozen I pack them in trays (I use foil trays from M&S chickens as they are really robust and can be used over and over). I freeze them in the quantities I need for meals, wrapped in clingfilm or bagged.

When I want roasties I just take a tray out of the freezer and put it straight in the oven frozen.

The taste great every time.

Ragz - open freezing is just putting them on a tray without wrapping and bagging them up later, stops them sticking together.

sunshine6650

IM COMPLETLY JUMPING ON THE BANDWAGON HERE!

I have a tiny tiny kitchen - prob like yours ragz! And both sets of parents for xmas dinner..

Roasts then, are boiled for 10 mins, coated in oil then open froze? as simple as that? then just bung them in on the day? from frozen?

How about stuffing? just make it as normal, put into balls & open freeze then bag up..

Dee140157

I tend to just cook a double batch of potatoes when I do a roast and freeze one lot either open (on a baking tray ) or in a box layered with baking parchment or greaseproof. Just bung in oven from frozen and cook for about 20 mins or so. Taste just the same as first time around, sometimes even crispier.

ragz_2

So am I getting confused or are some of you just doing it differently?
Can I cook them in the oven then freeze them or is it best to freeze before roasting them? I'm looking for whichever option takes the least time on Christmas day, without compromising too much on flavour/texture?
I know raw potatoes go black when frozen, should all prepared veg be par-boiled first if I want to freeze it?
Thanks for your help.

Old_Joe

We have roast dinnners on Sunday and midweek.
To save time cookingwise midweek, on the Sunday what I need for midweek I par cook the potatoes for about five minutes before roasting in the usual way on a high temperature for about 10 - 15 minutes.
Cool them, before bagging them up and putting them in the freezer.
Midweek take them out of freezer, put them in a roasting tin and into the oven for them to finish 'colouring-up'.

Pink.

Hi lka,

I bulk cook roast potatoes in batches and then freeze them in family sized portions. I cook them less than I normally would...until they're just beginning to colour then cool quickly and freeze. When I want to use them I take them straight from the freezer and give them 20-25 minutes in a hot oven to crisp them up again. I have tried defrosting them first but I think they're crispier if reheated from frozen.

Pink

irishwexford

Im so pleased to see these postings. I find on Christmas day my kitchen smells of oil through cooking roast potatoes on high heat, I even though of buying frozen ones. I will cook a large batch and freeze them, also parsnips which will also cut down on time. I will make and freeze stuffing balls and sausages wrapped in bacon so easy Christmas day for me. This will work for me throughout the year as well. I will also make batches of mashed potatoes, shape into rounds and open freeze. These will be handy for shepherds pies and any other dish that needs a topping.
Coming on here is like attending a cookery class. Thanks;)