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These delicious and simple freeze-ahead roasties help take the pressure off for the big day as they can be cooked from frozen. A must-make for a smooth, fuss-free Christmas dinner or Sunday roast. See method
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Put the potatoes and salt in a large saucepan, cover with cold water and bring to the boil. Boil for 6-8 mins until a sharp knife can pierce the potatoes with a little resistance. Drain well and leave to steam-dry for 10 mins.
Tip the potatoes back into the pan and add the cornmeal and a pinch of salt. Shake the pan with the lid on to coat the potatoes in the cornmeal and rough up the edges a little. Add 150ml of the oil or fat to the pan and shake again to coat.
Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the potatoes in 1 layer in 1-2 nonstick baking trays. Drizzle over the remaining oil or fat and roast for 45-50 mins, turning halfway, until golden and crisp.
Get ahead: Prepare to the end of step 2, then spoon onto lined trays, spaced out well so they don't stick together. Freeze for 1-2 hrs; once solid, transfer to freezer-proof containers for up to 3 months. Cook from frozen for 30 mins at gas 6, 200°C, fan 180°C, then increase the heat to gas 7, 220°C, fan 200°C and roast for 30-35 mins.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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