Time saving tatters

We all enjoy a good roast potato, and we all have our own way of the perfect roastie.

This post is mainly about storage, saving you time on your special day, and the rest of the week.

Place your oil of choice , I'm using mine from last year. A mix of lard and goosefat infused with sage. Place into a large roasting tray and pop into the preheated oven.

Let's start with the spuds, par boil for 25 minutes, drain and shake ( not too much) without breaking the pots.

Carefully Place into the hot oil return to the oven for 20mins. Turn your potatoes again being careful not to splash yourself with oil cook for a further 15mins or until browned to desire.

Once roasted put the potatoes onto a cooling rack with kitchen roll underneath. This will allow them to drain and cool.

Place into a freezer bag(s), not too many as you need to tie the bag and pop into the freezer.

They can be cooked from frozen take about 20mins. For best results defrost place onto a cake tray individually and cooked between 8- 12 minutes.