Make Ahead Christmas Roast Postatoes
Make Ahead Christmas Roast Potatoes are fluffy and golden with a hint of rosemary and garlic. They are easy to make and turn out perfect every time. Being fuss free makes them a superb choice for your Christmas dinner as they will cut your time and stress in the kitchen.
I have started to prepare for Christmas dinner this week. I can here a lot of you saying it’s too early to think about Christmas! Trust me, preparing some key dishes before will really make the meal run smoothly without any hiccups.
I’ve been making these Make Ahead Christmas Roast Potatoes for 6 years now and they haven’t let me down yet. I discovered them when we lived in our first house that had the worlds smallest kitchen with no worktop space, I had to find ways to be efficient when entertaining. I also came across recipes for make ahead mash potato, swede and carrot mash, gravy and stuffing. So towards the end of November I start clearing out the freezer ready for my make ahead dishes. Come Christmas Eve I chop my veg so on Christmas morning all I have to worry about is the turkey. When the turkey is resting I cook the veg in the steamer and put the roast potatoes in the oven straight from the freezer along with the other frozen make ahead sides.
Make Ahead Christmas Roast Potatoes
1kg Floury Potatoes, roughly 5 medium-large
3 tbsp Goose fat or sunflower oil
1 tbsp flour
Salt and pepper
3 Sprigs of rosemary
9 Cloves of garlic
Step one: Peel and quarter the Potatoes. Bring a pan of slightly salted water to the boil and cook the potatoes for five minutes. Drain the potatoes and put them back into the pan. Dust the potatoes in flour, season and shake to evenly coat and smash up the edges. Allow the potatoes to cool on a sheet of baking parchment then pop them into a large airtight container. Add the rosemary and garlic then freeze. Make sure the container is large enough for the potatoes not to touch, otherwise they will freeze together in clumps and not cook properly.
Step two: Preheat the oven to 200 C/ 190 Fan/ Gas mark 6. Allow the goose fat or sunflower oil to heat up in a large roasting tin in the oven for 5 minutes. Remove the tin from the oven and carefully tip the frozen potatoes, rosemary and garlic away from you into the tin. Use a spoon to coat the potatoes in the hot fat and put into the oven. After 20 minutes toss the potatoes in the fat and roast for a further 25 minutes. Remove from the oven when golden and crispy.
Enjoy with your delicious Christmas dinner and smothered in gravy.
Serves six people. Can be kept in the freezer for up to a month.
Cocktails at The Delectable Garden are perfect for the party season!
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