We still have a lot of potatoes left from last year’s crop. Unfortunately they are small, fiddly and a pain to peel! My husband and I have embarked on a mission to make the most of our remaining crop. We have peeled, parboiled and frozen the potatoes whole. Now they will make the ideal roast potato!
To prepare the potatoes for the freezer: peel the potatoes, rinse and place in a large pan of water. Cover and bring to the boil. If the potatoes are small only boil for five minutes as you don’t want the potatoes to disintergrate. If the potatoes are large, cut them in half before placing in the pan and boil for ten minutes. The time you parboil the potatoes for can also depend on the variety of potato. Some potatoes can soften on the outside quicker than others. Keep an eye on them! Once the potatoes have been parboiled, drain and place on a tray that will fit inside your freezer. Leave to cool completely before placing in the freezer. Once completely frozen remove the potatoes from the tray and place in food bags and put back in the freezer. The potatoes should keep for upto 3 months in the freezer.
To cook the potatoes from frozen: preheat the oven to 200C/180 fan/gas 6. Add 2 to 3 tbsps of oil in a roasting tin and heat. Remove the tray from the oven after a few minutes and add the required amount of potaotes. Brush with oil and roast for approximately 40 minutes. Turn half way through and rebrush with oil.