You’d think, having published my 12-step roastie program two years ago, followed by last year’s investigation of the best spud for the roastie job, that when this Christmas rolled around, I’d really have no more to say on the subject of roast potatoes for the big day. I might even have thought as much myself but, as it turns out, both you and I were wrong. I realised as much last Monday morning, as I was listening to the John Murray Show on RTE Radio One.
Brenda Costigan, longtime cookery writer, was a guest on the show and some listeners has asked for her tips on roast potatoes, as you do at this time of year. What followed was something I certainly didn’t expect, because she suggested that you could prepare your roasties ahead of time and freeze them.
The idea fairly stopped me in my tracks, because I’ve just never thought that a spell in the freezer did a cooked potato any favours. I somehow imagined that roasting a spud that had been previously frozen was a recipe for sogginess, but there was only one way to be sure – a taste-off between potatoes cooked, frozen and roasted the Brenda way and my own freshly prepared version. I donned my roastie lab coat and went, once again, into investigative action.