Parboiling and freezing roast potatoes before cooking them can deliver a golden, crunchy exterior while keeping the inside soft and fluffy, according to culinary experts. The simple preparation step helps remove moisture from the potato's surface, leading to superior crispiness during roasting.
The two-step preparation method
Peel and chop the potatoes into small pieces, then place them in a saucepan. Pour in boiling water from a kettle and allow them to simmer for eight to 12 minutes. After parboiling, drain them using a colander and give them a vigorous shake to create rough edges before returning them to the saucepan.
Cover the pan with a clean tea towel and let the potatoes steam dry and cool for around five minutes. Then remove the tea towel and arrange the potatoes on a baking tray, making sure they are not in contact with each other. Cover loosely with clingfilm and freeze until fully solid. Once frozen, move the potatoes into a large freezer bag and keep them until required.
Roasting from frozen
When it comes to roasting, there is no need to defrost the potatoes in advance. Simply warm some olive oil in a roasting tray at approximately 200°C fan for around five minutes, then carefully place the potatoes in, making certain they are fully covered in the heated oil. Roast for roughly 40 to 50 minutes until golden and crispy.
Sainsbury's explained the benefits of freezing roast potatoes before cooking: "Freeze up to a month ahead. Parboiling potatoes before freezing them is not only a great way to get ahead, it also makes the potatoes extra crunchy when cooked. Roast from frozen while your meat is resting."
Cooking experts at Tesco added: "Freezing cooked potatoes has no negative impact on the taste or texture of your cooking, and in some cases, will add to the delicious crispiness that makes potatoes so irresistible."
