Frozen roasties

Well, the frozen roasties were a success - I prepared them on Thursday; parboiled for ten minutes, cooled a bit, coated in sunflower oil (I forgot to do the flour bit) and then frozen on a tray. Cooked straight from the freezer at 180c - took about forty minutes. GS declared they were lovely. I will do more and freeze them for longer. Useful when time is tight. I will also be trying the other potato dishes mentioned here. Thank you for your input, ladies.

Thank you Nanabilly I will try that this weekend.

Annsixty I have done both ..from frozen and defrosted and both just as good .
My local farmshop puts too much salt in everything. Yuk my bp jumps off the scale so cant buy them from there.

I have never thought about freezing dauphinoise. My H won't eat them and I can't be bothered just for me, but I will make some individual ones for myself.
Do you cook them from frozen or thaw them first?

Never thought of freezing roasties, I like the link cold....might give them a go...

Just to say, I buy my Dauphinoise from the Farm Shop - much easier and they come in smart looking shapes. And no faff!!

I make and freeze dauphinoise potato dish as it's such a faff when I don't have time so make it when I do have time . It makes a quick dinner with good sausages or pork chops.
If I were you unwound payroll the spuds you have and try them before christmas. Don't risk spoiling Christmas dinner and if it does work well them you can pre do them again before christmas to save time.
My mil used to own a transport cafe years ago and she always part fried her chips then froze them and then just popped them into red hot fat to cook as and when needed .

I'll try the roasties first; can't do the goose fat, though as DD is vegetarian so I have to use oil for roast potatoes - unless I don't tell her ...... NO! Don't even think it!

You don't have to pipe them, greyduster you could just pile them up with a spoon. I used to pipe them from a strong plastic bag with the corner cut off - no fancy nozzle.

I imagine Auntie Bessie does much the same with those bags of frozen lumps (which are also very useful to have in the freezer)

Back in the 'summer', I boiled, mashed and froze lots of potatoes in muffin tins. When turned out, I wrapped the little patties in greaseproof paper and stored in plastic bags. I know it's not roasties, but they were very useful and quick to use as a topping for things like fish pie or shepherds pie.

That sounds something like I had in mind, so I will give that a go. I hadn't thought about duchesse potatoes, Elegran. I used to cook those a lot for special occasions - haven't done them for ages - but I have never thought of freezing them. Piping them is a bit of a faff but I have all the kit.

They did this on the "Eat well for less" Christmas programme - I think this is the recipe
www.bbcgoodfood.com/recipes/1789635/freezeahead-roasties

Maybe freeze parboiled then thaw and complete cooking?
I am (obviously) only guessing!

I think you do them as normal and open freeze. Then reheat as per usual either from frozen or thawed. I have done them a few times for Christmas but years ago. I'm not sure they were very successful - though obviously that'll down to me not the method!!

Have you tried googling for an answer, Greyduster? I'm pretty sure it can be done but I don't know exactly how. Mr Google is sure to have an answer.

I've never tried pre-cooking and freezing roast potatoes, but I've done mashed/duchesse potatoes. I boiled them, mashed them with butter and/or milk and piped them onto a greasproof paper on a tray into individual mounds, then open froze them and stored them in an ice-cream tub or poly bags. They could be heated through in the oven from frozen while other things were cooking.