Help me roast and freeze my potatoes ahead of Christmas day

[Suchardchoccy]

I'm a bit overwhelmed by the Google results so I would like some first hand opinions. I would like to roast my potatoes for Christmas day next week but I'm not sure how to go about this. Some questions I have.

1. Which type of potato do I use?

1. Do I parboil them and then freeze them and roast them on the day from frozen?

1. Or do I parboil them, cook them completely and then freeze them?

1. Do I defrost in the fridge or cook them straight from frozen?

1. Not a question but tell me how you do your roast potatoes please!

P.s I will be using my air fryer but I can use my oven if that's thle preferred option on here?

Any advice will be very gratefully accepted. Thanks in advance!

I parboil potatoes for about 5 mins. Drain, shake rigorously with seasoning, sunflower oil, and a spoonful of flour. Open freeze, then bag. I use king Edward or Mars pipers.

Cook for about 40 mins.
Use this recipe as a guide
search.app?link=https%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2Fultimate-roast-potatoes&utm_campaign=aga&utm_source=agsadl2%2Csh%2Fx%2Fgs%2Fm2%2F4

I prefer the oven to air fryer.

I use any type of white or red potato. Peel, chop and par boil. Rough them up a bit, then I line a baking tray with cling film and put the spuds on it until cold. Then I open freeze them until solid and then bag them up. When it comes to using them - heat oil/duck/goose fat in baking tin until very hot and chuck in the frozen spuds and cook until done to your liking.

I would only parboil in advance and do the rest on the day. And I use proper oven, generous layer of goose or duck fat in the tray, heat it up in the oven till it's sizzling, make sure your potatoes are bashed around with some flour so they have fluffy bits and then drop into the sizzling oil. I think I'd rather just parboil the day before though, not this far in advance. They can go in fridge overnight.

Maris piper

7 mins parboil then shake in colander

I heat oil up on tray in oven usually Olive then put tray on hob and add potatoes turning.

I prefer to use a red skinned potato eg King Edward - these are more 'waxy' and tend to not fall apart if over-cooked which I tend to do.
I always parboil mine, and then roast in the oven in a greased tin, I melt some butter or lard or if being perfectionist you can buy goose fat or beef dripping or similar which is supposed to be better (not worth it IMHO) or you may pick a vegetarian option, and use a pastry brush to coat them. I would cook these at the same time as using the oven for cooking something else to save energy, turn once using a fork - the surface can be roughed up a little to crisp better if too smooth and cook till just going brown, allow to cool, then freeze on a tray in the freezer if you can find space so they freeze individually then tip in a bag so they don't stick together, that way you can cook portions as required.

Frozen potatoes are absolutely lovely. I do a roast most weeks and always prepare a big bag (as per above) and freeze those I don't need to use on the day. Super easy

I buy baking potatoes so they are easier to peel.

Last year I cooked them entirely till brown and crispy in goose fat, froze them, then cooked them again. Family assured me they were delicious.

King Edward or Maris Piper. Chop into even sized pieces, not too small or they break up.
Parboil, rough up, open freeze.
I line a baking tray with greaseproof paper and freeze them on that. Next day, into a ziplock bag if I'm not using them that day.
Sometimes I turn them in vegetable oil first but not necessary.
On the day;
Heat up fat or oil, turn potatoes in it (carefully, preferably on the hob to start them off, no need to defrost) then in a hot oven about 40 minutes.
The other thing you can do is parboil the day before, make sure they are dry by roughing them up in the dry, still warm pan. Cool quickly, roast them the next day. If there's room in the fridge keep them in there, but if it's a cold night they'll be ok covered in the kitchen overnight.

I use the BBG Good Food recipe - I have a constant supply of roasties in the freezer ready to go.

https://www.bbcgoodfood.com/recipes/freeze-ahead-roasties