Roast turkey with pecan, sausage & chestnut stuffing & roast shallots
This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze
Freeze-ahead roasties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2.5kg/5lb 8 oz Maris Piper, red-skinned or King Edward potatoespeeled
- 1 tbsp plain flour
- 140g duck or goose fat
- 2 tbsp sunflower oil
Nutrition: per serving
- kcal417
- fat20g
- saturates6g
- carbs55g
- sugars2g
- fibre4g
- protein6g
- salt0.05glow
Method
step 1
Leave small and medium potatoes whole, but halve large potatoes. Tip the potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 mins exactly, then drain in a colander and leave to steam-dry for a few mins. Toss in the colander to rough up the sides.
step 2
Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and toss well to combine. Spoon over 100g of the fat and toss to coat evenly. Lay the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months.
step 3
When ready to cook, heat oven to 200C/180C fan/gas 6. Pour remaining fat and the oil into a baking tray and put in the oven. When the fat is sizzling, carefully add the potatoes, then roast for 25 mins. Remove tray, then increase oven to 220C/200C fan/gas 7. Turn over the potatoes and return to the oven for a further 40 mins until golden and crisp.
