Freeze Ahead Roast Potatoes

• Peel and cut the potatoes into large quarters.
• Place a large pan of cold water on the hob, add the potatoes and some salt, then bring to the boil. Once the water is boiling, cook the potatoes for 6 minutes.
• Meanwhile, heat 100g of the cooking fat in a small pan and then allow to cool down slightly.
• Drain the cooked potatoes into a colander and let them cool down and dry out slightly. Shake the cooled potatoes in the colander to crumble up their surfaces.
• Carefully tip the potatoes onto a large tray, then dust over the flour, pour over the melted fat, and carefully use a spoon to turn each potato over to coat them in the fat.
• Line a large baking sheet with parchment paper and place the potatoes on it, ensuring they are well-spaced and do not touch each other.
• Put the tray in the freezer and leave for a few hours or until the potatoes have frozen. Once frozen, transfer to a freezer-proof bag or container and keep them in the freezer until you are ready to cook them.

To Use:

• Cooking Time: 60-70 mins
• Preheat the oven to 200C, Gas 6.
• Place 100g of cooking fat (beef dripping, duck or goose fat) in a baking tray, then place in the hot oven and heat for 10 minutes or until just smoking.
• Carefully add the potatoes to the tray, season well with plenty of salt and pepper and cook for 30 minutes. After this time, remove the tray from the oven, use a spoon to turn over the potatoes, and then return to the oven and cook for a further 30-40 minutes, or until crisp and golden.
• Serve piping hot.