I've read lots of times on here that it's possible to prepare then freeze roast potatoes to save time at Christmas.
So is it better to parboil, rough them up (I do this with semolina normally) then freeze? Or should I cook them then freeze, so I'm just reheating them in the day?
Could also do with knowing how long to cook them for when going from frozen.
It's important that they taste really nice (I love roasties) so will do them all on the day if that's the bag way, but if I can prepare ahead without losing flavour or texture that'd be great.
Thanks
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Food/Recipes
Freezing roast potatoes: some questions
2 replies
silver28 · 29/11/2012 19:35
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