I’m planning to make [Kenji’s roast potato](https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe) as one of my thanksgiving sides. Wondering if I can make this dish a day ahead? What step should I prepare the potato until without compromising on the taste and texture?
Thanks!
by Keeks2021Moderna
6 Comments
You could just do the oven part of on the day of.
It’s also possible to reheat after but I found it not as crispy (still tasty just not as good). Good luck!
There is a very similar recipe from Emily Blunt (yes that Emily Blunt) that calls for spreading the potatoes out on a rack to dry after boiling and shaking them. When ready to roast, rather than tossing the potatoes with the oil, preheat the oil on the sheet pan in the oven for 10 mins, then add the potatoes and flip/stir with a spatula to evenly coat.
I have done this many times, leaving the potatoes out for hours without any quality compromise. In fact in probably helps since the potatoes dry.
Also, I have found that 450 can cause my olive oil to smoke.
I would worry about making them the day the before and refrigerating. Can you start them in the morning?
Yes. We do it all the time, inspired by Mary Berry. Great for a Sunday lunch after church, as well as saving time at Christmas etc. Mary Berry gives the convenience factor, Kenji gives the quality…
Simply roast as far as the point you would usually flip them, take them out, and keep dry and cool. Next day, complete the roasting – which isn’t long.
Doing it at this point (rather than just stopping after par-boiling) makes them less likely to go grey, and it makes them much faster too.
I’m not sure the potatoes come out *quite* as well as if they were just done on the day, but since it’s Kenji’s recipe they are still better than roast potatoes I’ve had any other way.
Hmm. You probably can make them the day before, but you’ll have to pop them into a hot oven for 20 – 25 minutes before you serve them to crisp them up.
If it were me, I might make them even earlier and freeze them in flat containers – keep the potatoes from clumping up and ruining the skins. Then pull them out, day of and cook them in a hot oven just like frozen french fries.
If you fully bake them the day before they will lose their crispiness when you eat them, but will still taste good. That’s what happened to me last year. If you’re going to try I’d follow some of the other recommendations here for par-cooking ahead of time
I feel like you could do the par boiling bit and then fridge/freeze them, tightly wrapped so they don’t get too grey.
Maybe do a small tester batch?