frozen HM roast potatoes

meritaten

is it a very floury potato like maris piper? I found that sometimes I would get those dark marks on them after parboiling, but they did seem to disappear (or you couldnt see them, anyway) after roasting.
no-one has complained so it couldnt have affected the taste!

ariba10

We find that it is not worth the bother of making our own, with the quality and price that they are in Aldi.

melanzana

meritaten wrote: »

is it a very floury potato like maris piper? I found that sometimes I would get those dark marks on them after parboiling, but they did seem to disappear (or you couldnt see them, anyway) after roasting.
no-one has complained so it couldnt have affected the taste!

I have been informed that they are Roosters. As if I couldn't remember the red skin!

Funny you mention that the dark parts disappear after roasting , I seem to recall reading that somewhere along life's journey with spuds!

You have answered that now.

melanzana

ariba10 wrote: »

We find that it is not worth the bother of making our own, with the quality and price that they are in Aldi.

I am in total agreement. But have yet to find a nice supermarket frozen roast spud.

However....on my journey through Aldi the other day, I saw frozen roasties in goose fat. I grabbed them. Quick!

So I will roast my own and the Aldi in two separate disposable (of course) foil dishes, and will do the crunch test!

Although I suspect the goose fat ones are a special for Xmas.

zippychick

why don't you try cooking one of the darkened ones as a test?

ive merged this with the frozen roasties thread

Zip

melanzana

Thanks for merging zippychick.

Now for the update. I put the part roasted and dark looking frozen spuds in oven for our Sunday Lunch earlier.

They came out beautiful. All dark parts totally gone!

Mel

tootoo

I like to make my own wedges, roast potatoes etc.
Do they freeze ok? It would be very handy to have some ready done ones in the freezer and I'm now get tight at paying the supermarket prices!

Butterfly_Brain

I freeze my own and they are fine. I par boil, then pop them in a hot pan with some oil in the oven, when they are just starting to go a light golden colour (about ten minutes) I take them out and put them on a tray to cool down, then I put them in the freezer overnight. In the morning, bag them up. When you need them just pop them on a tray and put back in the oven for about 20-25 minutes for lovely crispy roasties. The same goes for wedges, but I sprinkle mine with either paprika, mixed herbs, garlic salt or all purpose seasoning before they go into the oven, then you just do the same as you would with roast potatoes

tootoo

great thank you.
When my groceries arrive today and do a few batches with dinner tonight

karren

now thats a fab idea, as ive some pots that need using!