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Thanks. That's a job for next week I think.

Re cooking time, I often have them in the oven far longer than they actually need (waiting for other things to be ready) so I suppose the extra time needed to take account of them being frozen shouldn't matter.

Just parboil your potatoes, rough them up, open freeze them then bag them up once frozen. You can just add them to hot fat in your roasting tin straight from frozen. I have done this loads of times and it always works well.

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