The Crazy Kitchen: Getting Ahead for Christmas - Roast Potatoes & Stuffing Balls

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Tuesday 10 December 2013

Getting Ahead for Christmas - Roast Potatoes & Stuffing Balls

I've finally got some antibiotics from the doctor and I'm slowly starting to feel a little more human. Today I've started to get prepared for Christmas day and over the next few days will be preparing as much as I can in advance of the day itself to give me more chance to spend time with the family on Christmas Eve and Christmas day rather than in the kitchen.

I always find that there never seems to be enough space in the oven on Christmas day so pre-cooking some of the food frees up a bit of space as it means that everything needs less time to cook.

We always have chestnut stuffing from M&S but I also like to serve some sage & onion stuffing for the more fussy guests. I've made up a packet of sage & onion stuffing, rolled into balls & pre-baked them. They have now been frozen on disposable foil trays ready for popping in the oven for a few minutes before serving.

I also have 2 large trays of roast potatoes ready to go straight in the oven, with no part boiling or basting necessary - I just add a little butter to the tin as they're cooking (who's worried about extra calories on Christmas day!).

Roast Potatoes - plenty for 10 guests

2.5kg King Edward potatoes, peeled
2 large spoonfuls of Trex (or your favourite lard or goose fat)

  • Cut the potatoes into 1.5-2" pieces 
  • Add to a large pan of water
  • Bring to the boil and simmer for 5 minutes
  • Drain well
  • Heat the fat in 2 large baking tins in a 220C oven
  • Add the potatoes and baste in the melted fat
  • Roast for approx 40 minutes until crisp & golden - don't overdo them as they will brown more when they're heated again
  • Allow to cool and add to 2 disposable foil trays before wrapping in clingfilm and freezing
 photo roastpotatoes_zpscb6c4045.jpg

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