- 2kg potatoes, cut into large chunks
- Pinch of salt
- 100ml vegetable oil
- Put the potatoes into a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to the boil, then simmer for 6 minutes.
- Drain the potatoes in a colander, allowing them to cool completely. Shake the potatoes to rough up the edges a little, then tip them into freezer-safe food containers, allowing a little space between them to prevent them from sticking together. Freeze for up to 2 months.
- When ready to cook, preheat the oven to 220°C/Gas 7. Pour the vegetable oil into a roasting tin and heat in the oven for 3-4 minutes. Tip in the potatoes, turn to coat, and roast for approximately 55-60 minutes until browned and crispy.
Tip: Choose potatoes that are best for roasting, such as Maris Piper or Vivaldi.