I am American and I love your channel! These potatoes are to die for! Can’t wait to make them. Keep the faith girl. You rock. 💜💜💜

I was always under the impression you could not freeze potatoes as they taste funny once thawed. Glad I watched this

thanks Stacy brilliant idea

I am a single mum who works full time. This is going to be a game changer for me.

Great idea i live alone and I often think roasties are too much work now ... yum yum

Hi Stacy
Loving your channel. I prep roast vegges almost the way you do but once they are cold, I pop some oil/melted lard in a bowl, add the cold potatoes and give them a bit of a coating, then back on the tray to open freeze. Heat up tray and roast the preoiled spuds. Works for roast pumpkin, kumara, carrots - Arohanui!

What a fantastic way of having roast spuds on hand, thank you.

YOU'RE AMAZING STACEY! and u have beautiful energy !

I LOVE oven roasted potatoes and make them A LOT! I chunk up about the same amount you had and throw them in a freezer bag, then add some olive oil to the bag and shake the bag to coat them. I then add granulated garlic, dried rosemary, and fresh cracked black pepper, then shake the bag really well to evenly coat everything. I spread these out on a sheet pan that has been heating in a 425 degree oven (don't know the conversion) that has melted bacon grease, then sprinkle with some kosher salt. Let them cook about 20 minutes and toss/turn them on the pan, then cook another 20-ish minutes or so. This seasoning combination is my favorite to use for ANY oven roasted veggie. And now I am inspired to try and freeze mine! Still need to get you that Borracho beans recipe, but I am also going to send you a recipe for apple cake that is a tradition in my household for Thanksgiving, and has a hard sauce to go with it and it is SUPERB! Thanks Stacey for the inspiration!

Found your channel today.  As someone in your similar position, health, take care of yourself.  You are too beautiful for haters.  A hard life lesson, but we are beautiful people, with beautiful hearts, and I love the Lord and I know he loves me.  Stay strong.

Hiya Stace. I hope you are feeling better. I just popped in to say I made your roast spuds tonight and they were "Shut the front gate" good! Soooo good! 😂 lots of love from Pukekohe ❤❤❤

Just wanted to say a big thank you for sharing all these wonderful time saving meals. I found your channel this morning and I will be trying this one for sure.

Oh my gosh those potatoes is mouth watering I wish I’m your neighbour,👏👏🌺you are so super talented

Hi Stacey, thanks for sharing ❤
I recently learned that par boiling your potatoes and cooling them before refrigerating in water removes a lot of the harmful starch making them more diabetic friendly 😊 that makes me happy! I roasted some tonight I had prepared earlier this week and they were delicious! Refrigerating bread apparently similar results.
See you soon xo

This is a great time saver! Thank you!

Brilliant!  I am so going to do this!

Lynne northern England, am just getting your channels am going to watch your roast potato one, a have a great recipe a made myself for using up lots of potatoes, scrub and bake some big jacket potatoes then scoop the potato out and mash it with cheese and grated onion and put the cheese and potato and onion mix back into the skins put back in the oven until crispy and the cheese is all melted it's nice with a roasted chicken leg salad and you can freeze them and put any filling you like in them, am going to watch how you roast the potatoes for the freezer which will be very helpful for Sunday lunch.lynne

Thanks Stacey!   I just did a pot of redskins - scrubbed and left the skin on.  Just so folks know - different potatoes really differ in time. I have a gas cooktop and my halved redskins (small tators) took 13 minutes after returning to a boil.   Tonight it will be smashed potatoes - and thena tray for the freezer to become roasted, or hash browns, or smashed potatoes.  I love this idea!   My choice for fat was venison tallow.  Was lucky with our January deer - ridiculous amount of fat that we have never seen.  So I rendered it to make about 5 quarts.  Found out is THE best for seasoning cast iron but also a great fat to cook with.    Who knew???  🎉🎉🎉🎉. Thanks for sharing all your skills with us!

Yum, my eldest daughter would just stay forever. Thank you Stacey.❤

Pumpkin pieces can be roasted with  a little oil, appropriate spices or herbs, and frozen in bulk.