Can you freeze roast potatoes?
Yes, before its final cook. Freeze the pieces on a lined tray until firm, then pack them into a container.
How to freeze and defrost it, with the Food Standards Agency’s advice at each step.
The recipe
One batch makes 8 portions, in 1h 15m start to finish.
Ingredients for 8 portions
Method
Parboil
- Boil the kettle.
- Peel king edwards potatoes and cut into 4 cm chunks. Keep the peelings if you're making peel crisps.
- Put the chunks in your biggest pan, pour over water from the kettle and bring back to the boil.
- Simmer for 10 minutes until the edges are soft. While they simmer, rinse and dry the peelings for crisps.
- Drain, tip back into the pan, cover with a tea towel and leave for 10 minutes to steam dry.
- Sprinkle over plain flour and salt, put the lid on and shake the pan to rough up the edges.
- Drizzle over vegetable oil and shake again, so every piece is coated.
Roast
- Heat the oven to 200°C fan with a large roasting tray inside for 5 minutes.
- Tip the potatoes onto the hot tray and spread them in a single layer.
- Roast for 40 minutes, turning halfway, until golden and crisp. While they roast, the mash and the peel crisps can cook.
- If they need longer, roast for 5 more minutes at a time until crisp all over.
How to freeze
-
cool any warm dishes before putting them in your freezer
, says the Food Standards Agency. - Spread them out on a lined tray and freeze until firm, then pack into your container.
How to defrost
-
the safest way to defrost food is in the fridge overnight
, says the Food Standards Agency. - Take it out of its container.
- Spread them on a roasting tray in a single layer.
- Heat it in the oven until it’s steaming hot all the way through and crisp, turning halfway.
-
it is important that food is cooked to steaming hot throughout, rather than warmed
, says the Food Standards Agency.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 384 kcal
- Fat
- 15g
- Carbohydrate
- 54.5g
- Protein
- 5.7g
Nutrition details
- Energy
- 384 kcal
- Fat
- 15g
- of which saturates
- 4g
- Carbohydrate
- 54.5g
- of which sugars
- 2.6g
- Fibre
- 5.5g
- Protein
- 5.7g
- Salt
- 1.35g
Estimated from ingredient data.
Made some already? Add it to your stash. Mark it always in and Nomstash tells you when you’re running low.
Part of a whole bag of potatoes
1kg of a 2kg bag of potatoes: sunday’s roast, for 4. The same session makes mash and potato peel crisps.
No special kit
- Works best in freezer bags Any freezer-safe container does the job too.
- Everything from one shop Batch cook it with Nomstash and the freezer bags go on the same shopping list as the food.
Cook what you already cook
-
Already keep a freezer spreadsheet?
Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.
Bring in my freezer list
Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.