“3 star because when I do these without freezing they are PERFECT and my go to recipe. I have done EXACTLY as instructed this year and my spuds have been in the oven about 1.5 hours now and just stewing in water! I’ve put them on for another hour but I cannot see us having crispy Roasties this year.”
“I made these tonight with gold potatoes since we live in the states, and they were absolutely delicious! I used fresh sage and rosemary and followed the instructions except I flipped the potatoes after the first hour of cooking.”
“If you freeze them for Christmas dinner , would you freeze them on a tray and would you cook them from frozen or defrost them. How long would you cook for and on what temperature? Thank you.”
Hi there – great question! Freeze the potatoes on the tray as described in step 3, then roast them straight from frozen in the tray for 1 hour 15 minutes at the same temperature (180°C/350°F/gas 4). We hope this helps!
“I’ve been making these forever. There are never leftovers! The texture and flavour are superb. If I don’t have sage on hand, I’ll replace the it with whatever is available, usually rosemary or thyme and they always turn out perfect. I use Yukon gold potatoes, but white or russet will do in a pinch.”
