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Question about Roasting Potatoes

p
pamela Paul Dec 6, 2011 06:19 PM

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?

  1. h
    hmarano Dec 8, 2011 12:17 PM

    Absolutely best way to roast potatoes. Start a day in advance by s-l-o-w-l-y caramelizing a whole panful of diced yellow onions (I use canola oil mixed with olive oil 50/50). You can never have too many on hand as an all-purpose condiment. Also a day in advance, you can steam whole red potatoes. Refrigerate after letting them completely cool. Day of, cut potatoes (with skin on) in half or quarters, then toss with more caramelized onions than you think necessary; they should not only be dark and sweet but have a certain juiciness. For sheer hedonism and some added taste, if desired, but not necessary, toss with rendered chicken or duck fat if you have some kicking around the fridge. Spread the potatoes in one layer in a shallow pan and roast slowly...even intermittently...depending on whatever else is going on in your oven. Be sure to salt them before putting in the oven. Periodically stir potatoes. The beauty of this method is that the potatoes don't have to cook all at once, and you can fit them into your schedule, as they gain in flavor. Whatever else you do, do NOT microwave potatoes..

    1. p
      pamela Paul Dec 8, 2011 11:36 AM

      THANK YOU everyone!!!

      1. m
        megjp Dec 7, 2011 06:07 PM

        I'm in the parboiling camp too. I didn't used to bother, but after doing it a couple of times I found the results bore out the extra effort.. now I'm hooked!

        1. monavano Dec 7, 2011 12:57 PM

          Jacques Pepin's Perfect Potatoes:
          http://www.foodnetwork.com/recipes/ra...

          1. j
            janniecooks Dec 7, 2011 12:09 AM

            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/2011/11/ultra-crispy-roast-potatoes-recipe.html
            http://www.seriouseats.com/recipes/20...

            1. Becca Porter Dec 6, 2011 06:31 PM

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

              3 Replies
              1. re: Becca Porter
                e
                escondido123 Dec 6, 2011 07:54 PM

                Ditto, we're doing that Saturday night.

                1. re: Becca Porter
                  pikawicca Dec 6, 2011 08:18 PM

                  Yes.

                  1. re: Becca Porter
                    tcamp Dec 7, 2011 05:46 AM

                    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. monavano Dec 6, 2011 06:30 PM

                    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. tim irvine Dec 6, 2011 06:27 PM

                      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
                        v
                        vday Dec 7, 2011 01:11 PM

                        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.

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