Crunchy Roast Potatoes for 2
Spinach, Bechamel & Nutmeg
Super crunchy on the outside and fluffy in the middle; our golden roast potatoes scented with garlic and rosemary are what Sunday roasts are made for. Why wait till Sunday though? Cook straight from the freezer and have perfect roasties any day of the week.
Chef Recommends serving with your favourite farmyard frozen main course to create a decadent feast.
Potato(84%), Rapeseed Oil, Garlic(2%), Rosemary(1%), Salt, Potato Starch, Black Pepper
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery containing gluten, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites
Preheat oven 220°C / Fan 200°C / Gas Mark 7. Remove sleeve and film, put on a baking tray and place on the middle shelf. Cook for 25 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving .
Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.
Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove sleeve and film, put on a baking tray and place on the middle shelf. Cook for 20 mins or until piping hot. Remove baking tray and serve.