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Roasted red and sweet potatoes

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LBinFL Dec 18, 2013 02:50 PM

I am making roasted red potatoes, sweet potatoes & some other root vegetables for an out of town Christmas dinner. I am trying to figure out the best way to do this to avoid too many cooks in the kitchen.

Should I fully roast the day before and then just reheat? Or can I peel the day before and put peeled raw potatoes in ziplock, with or without water? I just want to make sure the potatoes will get that nice crisp. Also can only use oil, no butter because of family's dietary restrictions.

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  1. Ttrockwood RE: LBinFL Dec 18, 2013 08:30 PM

    Just cook them the day before until 90% done. Day of add a little more olive oil and finish in a hot oven, 400 until outsides are crispy and they're cooked thru.

    1. juliejulez RE: LBinFL Dec 18, 2013 08:49 PM

      I use this method for crispy roasted potatoes (I add herbs too):

      http://www.thekitchn.com/side-dish-re...

      You could just do the boiling part ahead and just add the oil/herbs right before finishing off in the oven.

      2 Replies
      1. re: juliejulez
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        LBinFL RE: juliejulez Dec 19, 2013 07:12 AM

        This sounds like a great solution to stay out of the kitchen and reduce cook time.

        Have you tried it with sweet potatoes? I also will also be adding butternut squash and onions.

        1. re: LBinFL
          juliejulez RE: LBinFL Dec 19, 2013 02:14 PM

          I have not but I would assume it would still work. Cook time might be a bit longer.

      2. almond tree RE: LBinFL Dec 18, 2013 09:06 PM

        If you do choose to peel the day before, you'll need to protect the veg from discoloration. Peeled raw sweet potatoes need to be stored in salted water. The red potatoes will be fine in plain water, but salt water won't hurt them.
        If you don't mind my asking, what are the dietary restrictions that allow butter and not oil? I've only heard of the other way around.

        2 Replies
        1. re: almond tree
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          nothingswrong RE: almond tree Dec 19, 2013 12:29 AM

          OP said only oil and not butter. You've got it backwards.

          Agree about keeping them in water.

          IMO reheated roasted potatoes are no good. I wouldn't bother with that.

          1. re: nothingswrong
            almond tree RE: nothingswrong Dec 19, 2013 06:18 AM

            Oops.

        2. monavano RE: LBinFL Dec 19, 2013 05:42 AM

          Roast the day before.
          Day of- smash the potatoes and pour a bit of evoo over, along with fresh chopped rosemary, salt and pepper. Roast at high temp 450-500 for 10 minutes, or until brown and crisped.

          1. l
            LBinFL RE: LBinFL Dec 19, 2013 07:17 AM

            Thanks for the suggestions! I wish you all a Merry Christmas and a Delicious New Year.

            1. Uncle Bob RE: LBinFL Dec 19, 2013 02:35 PM

              I/We roast reds and sweets (heavy on the sweets) quite frequently. Delicious! ~~ I do not recommend roast ahead of time. ~ Warmed up they are not at their peak of goodness. OK for Sunday night left overs, but to serve guest Christmas Day? I wouldn't go there. ~~ How much time to peel and cut a few potatoes anyway? 5 or 6?
              The time you may save does/would not out weight the loss of quality IMO.

              1 Reply
              1. re: Uncle Bob
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                LBinFL RE: Uncle Bob Dec 20, 2013 07:58 AM

                There are 16 people for dinner, so that is a lot of potatoes. I am going to try the parboil, I like the idea of the oven time being shorter. I am going to give it a test run this weekend.

              2. Cherylptw RE: LBinFL Dec 19, 2013 11:30 PM

                Personally, I think roasting potatoes the day before and reheating is like eating leftover potatoes...it's just not as fresh as doing it the day of.

                1. l
                  LBinFL RE: LBinFL Jan 4, 2014 09:02 AM

                  Update: I did a test run of parboil and then roast, they were perfect and yummy! Christmas day however, I guess there was was just too much in the oven and the roasting pan with the potatoes was too crowded so they steamed and never got that yummy crisp. :(

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