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Roasted red and sweet potatoes

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. 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. 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

        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

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

      2. 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

          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.

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