Save precious time when planning a group meal by prepping and freezing your potatoes in advance.
Prep:15 mins
Serves 8
2.5kg/5lb 8 oz Maris Piper, red-skinned or King Edward potatoes, peeled1 tbsp plain flour140g duck or goose fat2 tbsp sunflower oil
STEP 1Leave small and medium potatoes whole, but halve large potatoes. Tip the potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 mins exactly, then drain in a colander and leave to steam-dry for a few mins. Toss in the colander to rough up the sides.STEP 2Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and toss well to combine. Spoon over 100g of the fat and toss to coat evenly. Lay the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months.STEP 3When ready to cook, heat oven to 200C/180C fan/gas 6. Pour remaining fat and the oil into a baking tray and put in the oven. When the fat is sizzling, carefully add the potatoes, then roast for 25 mins. Remove tray, then increase oven to 220C/200C fan/gas 7. Turn over the potatoes and return to the oven for a further 40 mins until golden and crisp.
