EXTRA CRUNCHY FREEZE-AHEAD ROAST POTATOES | SAINSBURY'S ...
The secret to crispy roast potatoes? A spell in the freezer. Use this freeze-ahead roast potatoes recipe and pop in the oven from frozen while the meat's resting – just the ticket for Sunday lunch.
Provided by Kate Titford
Total Time 85 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 12
Number Of Ingredients 4
Steps:
Cut the potatoes into large, even-sized pieces and put in a large pan of cold salted water. Cover and bring to the boil. Simmer for 5 minutes, then drain and return to the pan. Cover with a clean tea towel and the lid. Leave to steam dry for 5 minutes. Remove the tea towel and replace the lid. Shake the pan to roughen the edges of the potatoes, then tip on to a large baking tray, spread them out and leave to cool completely.
To freeze: open freeze the potatoes on the baking tray, loosely covered with clingfilm, until solid. When frozen, tip the cold potatoes into large freezer bags and return to the freezer.
To roast: there's no need to defrost the potatoes first. Preheat the oven to 220°C, fan 200°C, gas 7. Heat the olive oil or duck fat in a large roasting tin in the oven for 5 minutes. Carefully add the frozen parboiled potatoes and turn them to coat well in the hot oil. Cook for 40-50 minutes, turning in the oil once, until golden brown and beautifully crisp. Take out of the oven and sprinkle with crushed sea salt flakes and a little chopped rosemary, if you like, to serve.
Get ahead: freeze up to a month ahead. Parboiling potatoes before freezing them is not only a great way to get ahead, it also makes the potatoes extra crunchy when cooked. Roast from frozen while your cooked Christmas turkey is resting.
Nutrition Facts : Calories 249 calories, FatContent 7.3 grams, SaturatedFatContent 1.0 grams, SugarContent 1.4 grams, SodiumContent 200.0 milligrams salt, CarbohydrateContent 38.7 grams, FiberContent 4.0 grams, ProteinContent 5.1 grams
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout bread for the ultimate sandwich.
Provided by Nargisse Benkabbou
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin.
- Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours).
- Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone.
- Cover the lamb with kitchen foil and leave to rest for 15 minutes.
- When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
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