Jamie Oliver Freeze Ahead Roast Potatoes is made with Maris Piper, red-skinned, or King Edward potatoes, plain flour, duck or goose fat, sunflower oil, salt, and pepper. This easy and tasty Freeze Ahead Roast Potatoes recipe makes a crispy side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Freeze Ahead Roast Potatoes Recipe:
- Easy for Busy Days: You can make these potatoes ahead and freeze them. They are great for quick meals.
- Crispy and Tasty: The way you rough up the potatoes and use duck or goose fat makes them crispy and golden.
- Goes with Many Meals: These roast potatoes go well with many main dishes like roast beef, chicken, turkey, or vegetarian meals.
- Simple Ingredients: The recipe uses simple and easy-to-find ingredients.
- Perfect Every Time: If you follow the steps, your roast potatoes will be perfect every time, without any trouble.
🥔 Jamie Oliver Freeze Ahead Roast Potatoes Ingredients
- 2.5 kg (5 lb 8 oz) Maris Piper, red-skinned, or King Edward potatoes, peeled
- 1 tbsp plain flour
- 140 g (5 oz) duck or goose fat
- 2 tbsp sunflower oil
- Salt and pepper to taste
🥘 How To Make Jamie Oliver Freeze Ahead Roast Potatoes
- Prepare the Potatoes: First, leave small and medium potatoes whole, but halve large potatoes. Place the potatoes in a large pan of cold salted water and bring to a boil. Boil for exactly 6 minutes. Then, drain the potatoes in a colander and let them steam dry for a few minutes. After that, toss the potatoes in the colander to rough up the sides.
- Season the Potatoes: Next, transfer the potatoes to a large bowl. Sprinkle the flour, some salt, and a little pepper over the potatoes. Then, toss well to combine.
- Coat the Potatoes: After this, spoon over 100 g (3.5 oz) of the duck or goose fat and toss to coat evenly.
- Freeze the Potatoes: Lay the potatoes on a tray lined with baking parchment and place them in the freezer. Once frozen, transfer the potatoes to a freezer bag for easy storage. The potatoes can be frozen for up to 3 months.
- Roast the Potatoes: When ready to cook, heat the oven to 200°C/180°C fan/gas 6 (400°F/350°F fan). Pour the remaining duck or goose fat and the sunflower oil into a baking tray and put it in the oven. When the fat is sizzling, carefully add the frozen potatoes. Then, roast for 25 minutes. After this, remove the tray from the oven and increase the oven temperature to 220°C/200°C fan/gas 7 (425°F/400°F fan). Turn over the potatoes and return them to the oven. Next, roast for another 40 minutes until the potatoes are golden and crisp.
💭 Recipe Tips:
- Pick the Best Potatoes: Use Maris Piper, red-skinned, or King Edward potatoes for the best taste and texture.
- Dry the Potatoes Well: After boiling, let the potatoes steam-dry for a few minutes. This helps them get crispy in the oven.
- Rough Up the Potatoes: Shake the potatoes in the colander to rough up the sides. This helps them crisp up better.
- Use Good Fat: Use duck or goose fat for the best flavor. If you can’t find it, use good-quality fat instead.
- Freeze Them Right: Lay the potatoes on a tray lined with baking parchment before freezing. This stops them from sticking together.
🍔 What To Serve With Freeze Ahead Roast Potatoes?
Freeze Ahead Roast Potatoes pairs well with salt beef, chicken, Turkey Wellington , or a vegetarian main dish. It also can be served alongside steamed vegetables, a fresh garden salad, gravy, or a creamy apple coleslaw.
🎚 How To Store Freeze Ahead Roast Potatoes?
- Refrigerate: Store the cooked roast potatoes in an airtight container in the refrigerator for up to 3 days.
- Freeze: Lay the cooked or uncooked potatoes on a tray lined with baking parchment and freeze. Once frozen, transfer them to a freezer bag. They can be stored in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Roast Potatoes?
- In The Oven: Preheat the oven to 200°C/180°C fan/gas 6 (400°F/350°F fan). Place the potatoes on a baking tray and heat for 15-20 minutes until hot and crispy.
- In The Microwave: Place the potatoes on a microwave-safe plate and cover with a microwave-safe lid. Heat on high for 3-4 minutes until hot.
- On The Stove: Heat a little oil in a pan over medium heat. Add the potatoes and cook, turning occasionally, until hot and crispy.
Best Method To Reheat Roast Potatoes From Frozen:
Preheat the oven to 200°C/180°C fan/gas 6 (400°F/350°F fan). Place the frozen cooked roast potatoes on a baking tray. Heat for 25-30 minutes or until hot and crispy.
FAQ’S:
Why Are My Potatoes Not Crispy?
Make sure the potatoes are steam-dried well after boiling and rough up the sides. Also, the fat should be sizzling before adding the potatoes.
Can I Use Other Fat If I Don’t Have Duck Or Goose Fat?
Yes, you can use good vegetable oil or sunflower oil, but duck or goose fat is best.
My Potatoes Are Sticking To The Tray. What Should I Do?
Line the baking tray with baking paper and use enough fat to coat the potatoes.
How Do I Stop The Potatoes From Breaking During Boiling?
Boil for exactly 6 minutes and handle them gently when draining and tossing.
More Jamie Oliver Recipe:
Jamie Oliver Freeze Ahead Roast Potatoes Nutrition Fact:
- Calories: 128cals
- Total Fat: 2.3g
- Saturated Fat: 0.3g
- Total Carbs: 26g
- Net Carbs: 23g
- Dietary Fiber: 3g
- Total Sugars: 1g
Jamie Oliver Freeze Ahead Roast Potatoes
Description
Jamie Oliver Freeze Ahead Roast Potatoes is made with Maris Piper, red-skinned, or King Edward potatoes, plain flour, duck or goose fat, sunflower oil, salt, and pepper. This easy and tasty Freeze Ahead Roast Potatoes recipe makes a crispy side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Potatoes: First, leave small and medium potatoes whole, but halve large potatoes. Place the potatoes in a large pan of cold salted water and bring to a boil. Boil for exactly 6 minutes. Then, drain the potatoes in a colander and let them steam dry for a few minutes. After that, toss the potatoes in the colander to rough up the sides.
- Season the Potatoes: Next, transfer the potatoes to a large bowl. Sprinkle the flour, some salt, and a little pepper over the potatoes. Then, toss well to combine.
- Coat the Potatoes: After this, spoon over 100 g (3.5 oz) of the duck or goose fat and toss to coat evenly.
- Freeze the Potatoes: Lay the potatoes on a tray lined with baking parchment and place them in the freezer. Once frozen, transfer the potatoes to a freezer bag for easy storage. The potatoes can be frozen for up to 3 months.
- Roast the Potatoes: When ready to cook, heat the oven to 200°C/180°C fan/gas 6 (400°F/350°F fan). Pour the remaining duck or goose fat and the sunflower oil into a baking tray and put it in the oven. When the fat is sizzling, carefully add the frozen potatoes. Then, roast for 25 minutes. After this, remove the tray from the oven and increase the oven temperature to 220°C/200°C fan/gas 7 (425°F/400°F fan). Turn over the potatoes and return them to the oven. Next, roast for another 40 minutes until the potatoes are golden and crisp.
Notes
- Pick the Best Potatoes: Use Maris Piper, red-skinned, or King Edward potatoes for the best taste and texture.
- Dry the Potatoes Well: After boiling, let the potatoes steam-dry for a few minutes. This helps them get crispy in the oven.
- Rough Up the Potatoes: Shake the potatoes in the colander to rough up the sides. This helps them crisp up better.
- Use Good Fat: Use duck or goose fat for the best flavor. If you can’t find it, use good-quality fat instead.
- Freeze Them Right: Lay the potatoes on a tray lined with baking parchment before freezing. This stops them from sticking together.
Jamie Oliver Freeze Ahead Roast Potatoes