The secret to crispy, fluffy roast potatoes every time is to parboil and freeze them before cooking, according to culinary experts.
While the meat is often seen as the centrepiece of a Sunday roast, for many the true highlight is the roast potatoes. The perfect roast potato should be golden and crispy on the outside, while remaining soft and fluffy within, but achieving that winning combination isn't always straightforward, particularly when there are so many other elements to prepare for a good roast dinner.
Why freezing makes potatoes crispier
Leaving the potatoes in the oven for longer may seem to be the obvious route to a crispy exterior, but this can frequently result in burnt potatoes with dry and tough insides, rather than the desired fluffy texture.
Parboiling helps to dry out the surface of the potatoes, which means they crisp up more effectively during cooking, while remaining lovely and fluffy on the inside. Not only is preparing food ahead of time good practice to alleviate some of the pressure on the day itself, but it can also work wonders for the flavour.
Outlining the advantages of freezing roast potatoes prior to 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."
How to get the crispiest roast potatoes
Preparing the roasties is simple, and doing it in advance makes the process virtually effortless when it comes to actually making them.
Peel and cut the spuds into small chunks, then tip them into a pan. Add some boiling water from the kettle and leave them to boil for eight to 12 minutes. Once the potatoes have been parboiled, drain them in a colander and shake to roughen the edges before returning them to the pan. Place a clean tea towel over the pan and allow the potatoes to steam dry and cool for approximately five minutes.
Next, remove the tea towel and arrange the potatoes on a baking tray – ensuring they aren't touching – then loosely cover with clingfilm and freeze until solid. Once fully frozen, transfer the potatoes into a large freezer bag and store accordingly.
When it comes to roasting, there's no need to defrost them beforehand. Simply warm some olive oil in a roasting tin in the oven at roughly 200C fan for approximately five minutes, then carefully add your potatoes, ensuring they are thoroughly coated in the hot oil, and roast for between 40 to 50 minutes until golden and crispy.
Expert advice on frozen potatoes
Culinary 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."
