Parboiling and freezing roast potatoes before cooking makes them extra crunchy, according to Sainsbury's, with the technique also easing pressure on the day of the roast.
Simple pre-cooking steps for crispier roasties
While the meat often takes centre stage, the real star of any roast dinner is undeniably the roast potatoes. An ideal roast potato should boast a golden, crunchy outer layer while still remaining soft and fluffy inside. However, mastering this perfect balance isn't always easy, especially while managing the various components of a traditional roast dinner.
Extending the cooking time might appear to be the obvious solution for achieving that crispy shell, but it frequently leads to burnt potatoes with centres that become dry and hard, instead of light and fluffy. According to culinary specialists, two straightforward techniques carried out before cooking can assist in creating the ideal golden roastie.
How the freezing method works
The method is simple: parboil and freeze the potatoes in advance. Not only does preparing ahead of schedule make sense to take off some of the pressure on the actual day, but it can also do amazing things for the taste of the dish, making roasties significantly crunchier when finally cooked.
This method works because parboiling helps in drying the potato's outer layer, resulting in enhanced crispiness during the cooking process while keeping that delightful, fluffy centre. Explaining the benefits of freezing roast potatoes before cooking, Sainsbury's said: "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."
Step-by-step preparation guide
The preparation of roasties is straightforward, and by completing these steps beforehand, the actual cooking becomes virtually effortless. Peel and chop the spuds into smaller pieces, then place them in a saucepan. Pour in boiling water from the kettle and allow them to boil for eight to 12 minutes.
After the potatoes have been parboiled, drain them using a colander and shake vigorously 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.
Following this, remove the tea towel and arrange the potatoes on a baking tray - making sure they're not touching - then loosely cover with clingfilm and freeze until fully solid. When frozen, move the potatoes into a large freezer bag and keep until required.
Cooking from frozen
When preparing roasted potatoes, there's no need to defrost them in advance. Simply warm some olive oil in a roasting tin at approximately 200C fan for roughly five minutes, then carefully incorporate the potatoes, ensuring they're completely covered in the heated oil, and roast for about 40 to 50 minutes until beautifully golden and crispy.
Food specialists 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."
