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Question about Roasting Potatoes

With limited oven space, would like to bring a roast loin of pork out the oven and while it is "resting", FINISH roasting some potatoes. Is there any decent way to partially cook the potatoes ahead of time?

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  1. Microwave them to cook partially, or steam them. For finishing in a roasting pan, whatever you decide, make sure to dry them before tossing them in to roast and toss them in a little oil (plus IMO some salt, pepper, and herbs or a rub). I nuke quartered sweet potatoes, toss in oil and rub, and finish on a grill.

    1 Reply
    1. re: tim irvine

      I agree with microwaving them - I do in a heavy zip lock bag with a couple of tablespoons of water until just barely soft through. Then dry, coat with good olive oil or pan drippings, "crack" (slightly smash) each potato once in the pan, turn the heat to 400 or higher and brown them up in the hot oil which they will absorb a bit from the cracking. Season with S&P or other seasonings as desired.

    2. Yes, you could par boil them until al dente (resistance when poking it with a fork). Set aside until you're ready to cook them. Heat oven to around 425 degrees. Toss potatoes with evoo, s+p (rosemary , thyme) and cook for 10-15 minutes. Toss once or twice while cooking.
      You could also slice them thinly and arrange in a non-stick skillet and cook until crusty on each side. Use a plate to flip the potatoes half way through. For this method, I'd also par boil them to soften them up and get them partially cooked first.
      Google around for "skillet scalloped potatoes" for more ideas. I think you could do most of the cooking/browning on the stovetop and finish the dish under the broiler.

      1. I'd toss them in evoo and s&p and roast them with the pork loin.

        3 Replies
        1. re: Becca Porter

          Ditto, we're doing that Saturday night.

            1. re: Becca Porter

              Me as well. I just did it last weekend. I roasted the potatoes covered in the oven with the pork, then turned up the heat when I took the pork out, moved potatoes up, and low-broiled at the very end to brown. Also added lots of chopped rosemary from my mega bush. The oil fried crispy rosemary bits at the bottom of the pan are almost as good as turkey/chicken skin.

            2. Parboiling is an excellent way to partially cook the potatoes ahead of time, but they still need a good 40 minutes in the oven. Here are two articles/recipes from Serious Eats for roasted potatoes that have been parboiled:

              http://www.seriouseats.com/recipes/20...
              http://www.seriouseats.com/recipes/20...