Freeze-ahead Roast Potatoes
Peel the potatoes, leave whole if they are small, cut any large potatoes in half or quarters. Put the potatoes into a large saucepan of cold salted water.
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Cooking tools:
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Zip-top bag
- Freezer
- Oven
Ingredients
- 1 ¼ kg potatoes (Coliban, Desiree, Sebago, Dutch Cream or Kifler)
- ½ tbsp Plain Flour treated with BakeAid
- 70 g Duck Fat
- 1 tbsp Ginger Infused Oil
- salt
- pepper
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