frozen HM roast potatoes

Pink.

Hi smeeinnit.

The texture and taste doesn't suffer at all. Just make them as you normally would but undercook them slightly before cooling and freezing. Reheat them from frozen (you can add a little extra fat if you want) and they'll taste every bit as good as freshly cooked.

There is more advice on this thread:

frozen HM roast potatoes

I'll add your thread to that one later to keep the replies together.

Pink

meritaten

you can buy frozen roast potatoes in most supermarkets! so its possible isnt it? I like the Aldi ones in goose fat, but I have noticed that they are very pale so must be frozen well before they are actually done! I second doing a dry run and seeing how they turn out!

alm71

When you freeze yorkshire puddings do you defrost them before re-cooking them in the oven. At what temperature and for how long?

hermum

How do the experts freeze roast potatoes. Do you just par boil, shake some fat onto them & then freeze or actually part roast them first?
I've par boiled loads but am not sure now the best way to freeze them.
Thank you

ETA, have finally found a post from someone, sorry can't remember who. They say they par roast, I did think that was the best so will trot on & do that now.
Boy am I being good today or what?

Pink.

Hi hermum,

I cook them in batches and then freeze. I boil them slightly first, rough them up a bit, then cook them slightly less than I normally would in the oven...until they're just beginning to colour. Then cool them quickly and open freeze on a tray. Once they're frozen I pop them into family portion sized bags.

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.

This thread has more advice:

frozen HM roast potatoes

I'll add your thread to it later to keep the suggestions together.

Pink

hermum

Thank you, I could not find the thread & I knew there had to be one somewhere.

hermum

I will say for anyone else coming onto this thread, buy decent potatoes, I usually buy Rooster potatoes. To save a few pence I bought Morrisons savers, they have started to go black as they cooled, so maybe not terribly cost effective. I've bunged them in the freezer though and I'll see what they're like in a few days.

SpikyHedgehog

Pink-winged wrote: »

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

Thank you Pink I know this is an old thread but I'm doing roast potatoes to go with our nut roast for dinner & knew people froze them but wasn't sure how to go about it. (Plus being on the pc for a search gets me out of the hot kitchen!)

dragonlily

Hi, I want to start cooking lots at the weekend when I have time so I can freeze for the week ahead. I already batch cook lots of stuff including cottage pie, HM tomato sauce, beef stew etc.

I was wondering if it is possible to make roast potatoes and potato or sweet potato wedges specifically to freeze? I am guessing it must be possible because you can buy frozen ones in the shops?

Thanks x

JayJay14

I freeze potatoes for roasting regularly, you can either par boil and toss in some oil and freeze or roast and freeeze (I prefer to freeze them par boiled. The main thing to remember is that you will need to open freeze them on a tray and then bag up or they will freeze together as a lunp which will be just about inpossible to use from frozen.

Always cook from frozen if using par boiled as they will turn to mush if defrosted first.