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Pink-winged wrote: »
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.
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