Parboiling and freezing potatoes before roasting is the key to achieving crispy yet fluffy roast potatoes, according to cooking experts at Sainsbury's and Tesco.
The preparation trick
Leaving potatoes in the oven longer often results in burnt exteriors and dry, tough insides. Instead, two simple steps before cooking can help achieve the perfect golden roastie. The trick is to parboil and then freeze the potatoes beforehand.
Parboiling helps dry out the potato surface, giving superior crispiness during cooking while keeping a fluffy interior. Freezing also allows preparation ahead of time, reducing stress on the day.
Expert advice
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."
Tesco's cooking experts 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."
How to make crispy roast potatoes
Peel and cut the spuds into small chunks, then tip them into a pan. Add boiling water from a kettle and boil for eight to 12 minutes. Drain in a colander and shake to roughen the edges before returning to the pan. Place a clean tea towel over the pan and allow the potatoes to steam dry and cool for about five minutes.
Remove the tea towel and spread the potatoes across a baking tray, ensuring they aren't touching. Loosely cover with clingfilm and freeze until completely solid, then transfer to a large freezer bag and store until needed.
When roasting, there's no need to defrost. Heat olive oil in a roasting tin at about 200C fan for five minutes, add the potatoes, coat thoroughly in hot oil, and roast for 40 to 50 minutes until golden and crispy.
