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.
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.
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.
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.