Prepare Ahead Roast Potatoes
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
198 kcal
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Course
Side Dish
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Cuisine
Australian
Prepare Ahead Roast Potatoes
Description
This recipe starts by peeling and quartering potatoes, then boiling them salted for 10 minutes until partially cooked. After draining, they are dried thoroughly to remove surface moisture. Flour is added and the potatoes are shaken in the pan to roughen edges, encouraging a fluffy, crispy roast texture.
Potatoes can then be cooled and frozen in a single layer or refrigerated. Freezing on trays prevents sticking and allows storing in ziplock bags. When ready to roast, these prepared potatoes crisp up well because of the dried surface and flour coating.
Oil or fat such as vegetable oil or duck fat can be used to coat the potatoes before roasting. Heavy-based roasting tins retain heat better and help develop a crisp crust. Avoid ceramic or glass dishes that can't withstand high roasting temperatures.
Ingredients
- 4 lb potato see note 1
- 2 teaspoon salt
- 1 ½ tablespoon flour
- 5 tablespoon oil see note 2, or fat
Instructions
- Peel your potatoes and then cut them into quarters (if your potatoes are small only cut them in half)4 lb / 1.80 kg potatoes
- Place a large pan of water in the hob and bring it to the boil. Add your salt and potatoes.2 tsp / 1 teaspoon salt
- Cook the potatoes for 10 minutes.
- Drain the potatoes. You want to ensure they are really dry, so leave them to stand for 5 minutes.
- Dry out your pan, Return the potatoes to the pan, and sprinkle over the flour.Place on the lid and give the pan a good shake. You want the edges of the potatoes to get a slight bashed up fluffy look.1 ½ tbsp / 1.5 tablespoon flour
To Freeze or Refrigerate
- At this point you can cool your potatoes and either freeze them or refrigerate them.
- To freeze your potatoes line two large baking sheets with cooking paper and spread the potatoes out in a single layer. Ensure they aren't touching. Place the trays into the freezer until the potatoes are frozen. Now you can transfer them to a ziplock bag for up to 3 months.(You cook them later from frozen!)
- To refrigerate your potatoes, place them in a dish and cover with plastic wrap or a lid. Store for up to 3 days.
To Roast the Potatoes
- Heat the oven to 350ºF/180ºC and pour the oil (or fat) into a large deep baking tray. (see note 3)5 tbsp / 4 tablespoon oil/fat
- Place the baking tray and oil in the oven for 6 minutes.
- Carefully remove it from the oven and tip in the potatoes. Spoon the hot oil over the potatoes.
- Cook for 20 minutes or 30 minutes if they are frozen.
- Remove the potatoes from the oven and turn them. Then turn the oven up to 425ºF/220ºC and roast them for a further 30 minutes until they are all crispy and golden.
Notes
- Choose starchy potatoes like Russets, Maris Piper, King Edward, or Sebago for best texture.
- Use vegetable oil or duck fat for roasting to enhance crispiness and flavor.
- Heavy-based roasting tins produce better crisping than flimsy pans or ceramic/glass dishes which do not tolerate high heat well.
- To freeze, spread potatoes in a single layer on baking sheets until frozen to prevent sticking before bagging.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Sodium | 313mg | 13% |
| Potassium | 936mg | 20% |
| Fiber | 5g | 20% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 68mg | 7% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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