https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
I’ve made these potatoes before and they’re amazing. I was hoping to make them during the week after work, buuut the length of time with boiling + roasting will cause dinner to be finished a bit later than usual. Not the worst, but not ideal. Has anyone tried splitting up the steps over two days? Ie, boiling the potatoes the night before, then roasting the day of?
Thank you!!
by Fantasma_rubia
6 Comments
I almost always pre-boil potatoes a day or two before roasting. Make sure they’re cool and covered before you refrigerate them and take them out of the fridge about an hour before roasting ( or pan frying, deep frying, whatever). No problems at all.
If anything chilling them in the fridge overnight should only make them better. Let the starch really cool down and settle. More crispy.
thanks, great question
I just cut the potatoes smaller. It reduces the bake time by about half and still gets nice and crispy. I also use Yukon golds if that matters.
The original process is slightly better, but it’s not worth double the cook time, especially on a week night.
Yes, you can either split the process in two or you can par-roast them and finish that off on the night
Just to add to everyone’s yeses, and maybe this is obvious, but I want to make sure to clarify that you should take it through the step where you toss it in the flavored oil and it gets the starchy potato covering before freezing.