Roasted potato advice needed

[cathyeats]

I'm having a big buffet-style brunch tomorrow and want to serve roasted potatoes. But I'm worried that they will get mushy or unappealing sitting out for a few hours. Is there a particular way of roasting that would help keep them crispy longer?

Also, any interesting seasoning ideas other than rosemary?

[Berheenia]

Have you ruled out scalloped potatoes? Or a gratin? Or mac and cheese?

[CanadaGirl]

I agree they won't be as nice. If they're extra crispy they may hold up, but once they're cool they will be cold potatoes, and that won't appeal to many people.

Is there any way to put them out just before you "open" the buffet and then top them up occasionally? Or is the buffet one with a wide time range?

[Harters]

Yep. Sat for a few hours, they're going to soften and look unappealing. And they're either going to go cold or be kept warm by a heated tray or lights - either way, that means they're going to be even less appealing.

You can try to make sure that they are extra crispy when they come out of the oven (but that'll probably mean some are going to get burnt).

Hmm, rosemary on roast potatoes. Sounds good - must try it.

[hotoynoodle]

they won't hold well. unless you want to serve something more like home fries?

[Athena]

Traditional roast potatoes won't be appetising after sitting around for a few hours - I think roasted small red potatoes or fingerlings - whole and unpeeled - will work better at room temperature. I use a little olive oil, fresh thyme, and a sprinkling of Maldon salt after roasting.

[toodie jane]

Not so--my mom always roasted chunks of russets along with a whole chicken. Given enough fat and a good medium hot oven, they will roast and brown very nicely if not turned too often. And they reheat well in a hot oven. Ate them for 20 years that way.

[CanadaGirl]

Rosemary on roasted potatoes is standard in my house - my absolute favourite way to have them.