Christmas Roast Potatoes: how do you freeze?

[BB49]

Parboil, oil then freeze? Parboil, freeze? Parboil, oil then roast, then cool and freeze?

I ask because I have had a bad experience once with my frozen potatoes going brown and since then have always roasted fresh on the day. But would like to prep ahead a bit this Christmas!

I just parboil on christmas eve, the oven is on anyway so just shove them in.

I always boil then roast until the potatoes start to get a bit of a 'skin' developing around them but before that skin starts to brown. Cool and freeze, take them out of the freezer the night before, then cook after the turkey on the day. I just find it saves on pots and pans on the day.

I tried the part cook and freeze over Easter when it was Covid and I didn't know if I would be able to get potatoes Recipe stated " x minutes no longer" they were not pre steamed enough and didn't get a nice fluffy crispy edge.

So I am looking for ideas too ( though I usually make them on the day )

I can't imagine this going well. I know there's a lot going on on the day but so much you can't boil and roast a few spuds fresh?

Best bet is to parboil fresh potatoes the night before, then as long as your roasting tin is hot as hell you can't go wrong bunging them in on the day. Only a few seconds' more work than getting them out of the freezer.

Just peel and put in the pan in water in the garage overnight. Tbh there's only 5 of us and I will do them on Christmas morning

It does work, you have to cook them from frozen.

I did this yesterday, roasted carrots too. So I have already researched all options for you!

I went for option 3, but I did not roast them all the way - just golden'ish.
Hopefully they'll finish off perfectly on the day. As I had to roast 60 potatoes and 36 carrots - I feel like I'm already winning!
Red cabbage next up . . .

https://marmaladeandme.com/freeze-ahead-roast-potatoes/

Following this thread with interest! I'm planning to prepare the potatoes on Christmas Eve too ready for roasting on Christmas Day. So, do I par boil, cool and refrigerate or par boil, coat in goose fat/oil then refrigerate? TIA

Parboil with baking soda in the water (breaks them down better), scuff them up in the pan so there is a thin layer of almost-mash on the outside and then freeze on a flat tray (covered so your freezer doesn’t ice up).

Oil in oven screamingly hot, tip them in from frozen.

Apparently helps with starch formation to cook then cool.

Crispy outsides, fluffy middles.

Parboil, bash up the edges a bit for crispness, cool and freeze. When it comes to cooking them to eat, heat up some oil/fat of choice in a roasting tin on the hob, thrown in the frozen spuds and brown them for a few minutes, then roast as normal.
Same for parsnips, without the bashing.
I did mine in October half term.

The Golden Rule of the Roast Potato (according to my DS)

Don't make them too big
Make them random shapes for extra edges
Don't imagine that will be enough 😁
Though I always make extra and freeze some for the soup maker