Freeze ahead Roast Potatoes

I’m marooned in my mother’s house, after she’s had a hip operation. Trying not to miss my own kitchen too much, and thinking about the sort of food she likes. So here’s how (when I’m at home) I pre-roast and freeze potatoes.


Raw, peeled or scrubbed, potatoes – I find I can fit the contents of a 2 kg bag into my microwave, and a roasting tray.

Oil – I use a mix of olive and sunflower, or oil and a knob of butter.

Black pepper

Fresh strong flavoured herbs e.g. sage, bay or rosemary


  1. Preheat the oven – 200C
  2. Cut the cleaned potatoes to roastie size – I go for more than one mouthful, but probably less than four! As you cut them, put them into a microwaveable bowl, full of water. I have it on the draining board – as the bowl fills water can spill over the sides. It’s good to give them a good rinse to take off some of the starch.
  3. Drain off the water, add a fresh half-cup so the potatoes will steam in the microwave. Cover the dish. I have had these plastic plates for ever, and they get used almost every time I cook.bowl, lid
  4. Microwave on high for 6 to 10 minutes. It depends on the type of potato, power of your oven etc, you can stop when the potatoes have a soft fluffy outside – or one that’s easy to scratch into fluff with a fork.
  5. Meanwhile pour enough oil into a roasting tin to cover its base, add the fresh herbs and put into the oven.
  6. When your potatoes have soft outer edges, put a metal colander into the sink and pour the potatoes into it.
  7. Shake the colander so that the potatoes all have their outsides roughened and fluffy. This also removes excess water to cut down spitting in the next stage.
  8. Carefully move your hot roasting tray of herb flavoured oil onto a heat proof surface (I use the hob).
  9. Gently add the microwaved potatoes to the hot oil – be careful not to splash yourself. Add a few grinds of black pepper.
  10. Replace the tray of potatoes into the hot oven.
  11. Cook for 30 minutes or until they are nicely coloured. You may need to turn them once, or shake them – it depends how much oil you’ve used.
  12. Allow to cool a little then pour back through colander, to remove any excess oil.
  13. I prefer to freeze them in bags, then it’s easy to take out a few at a time.
  14. Reheat on a non-stick tray (or baking-parchment-lined one), in a hot oven.


About lifelonglearner

Teacher in Southern England enthusiastic about exploring ways to learn and teach, and evangelistic about sharing them. Specialism is Physics, but that's just a useful starting point.
This entry was posted in cookery, Uncategorized and tagged , , , , , . Bookmark the permalink.

1 Response to Freeze ahead Roast Potatoes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s