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Pre- or half cooked roast potatoes?

Thread Starter: Eves    Started: Fri 03 Dec 2004    Replies: 8

Has anyone pre-cooked or half cooked roast potatoes the day before and then finished them off on Christmas day? If so, how long should they be reheated or ?? It's just that my oven is not big enough to do the meat and the potatoes at the same time.




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Fri 3 Dec 2004, 1.37PM

Flaky

Potatoes have a tendency to go black eve if left after cooking. They would be better if the skin is left on. Maybe you can par boil them with the skins on and peel off like new potatoes on the day, before roasting.

Fri 3 Dec 2004, 1.46PM

Matt_B

I've reheated roast potatoes before - not very nice!! They loose their crispiness and go a bit leathery.

I think the best option is to par boil them and roast as normal. If short of space I'd get the meat cooked first and rested while the potatoes are in. Can always start the potatoes on the hob in a frying pan.

Fri 3 Dec 2004, 1.56PM

Chef de Maison

Hi Eves, you could try par boiling peeled spuds, drain and allow to cool until warm, then seal in hot fat until they start to just colour, remove and drain, cool then cover and fridge them. This works for chips, so should be ok. Up to 24 hrs seems ok. Try a dry run this weekend? Or, cheat and get a deep fat fryer. Good luck!

Fri 3 Dec 2004, 2.06PM

wizkid

Hi Eves, I agree with MattB you need to let the meat stand a good length of time so I would suggest doing them straight after the meat is cooked and the oven is really hot. I tend to put my stuffing in then too along with sauges and bacon wraps etc. Its a lot to fit in otherwise
then all you have to do at the very end is make the gravy, heat the veg.
Agree with Chef to and do a dry run with a joint this weekend and see how you go. but roastie are deffo best hot crisp and fresh. Can I come?

Fri 3 Dec 2004, 2.53PM

Eves

Thanks all. Will try your idea Chef de Maison next weekend as my sis-in-law coming over with family. If not will put them in to cook after the meat (don't have deep fat fryer). And yes relishmama, of course you can come.

Sat 4 Dec 2004, 9.40AM

newkidontheblock

Hi Eves,
I par-boil whole, medium sized potatoes and then freeze them. Then, when the meat is ready,I take it out, cover it in two layers of foil and then put the still frozen potatoes in the oven on high for 45 mins. The meat has plenty of time to rest and I have plenty of time to do the vegetables and gravy. I leave the potatoes in the oven until the last minute, they come out really crisp on the outside and fluffy in the middle - even better if you roast them in goose fat.

Tue 7 Dec 2004, 10.07AM

scottyman

I tend to parboil when the roast has about an hour to go (before serving) - 10-12 minutes, drain the taters - chuck in some loosely chopped garlic and rosemary with some fat from the roast and some butter... put the lid on, chuck it about so the taters are nicely coated and "fluffy" on the outside - then just tip them in to roast for 40-45 mins. They come out great, and are ready when the roast is ready for carving.

Wed 22 Dec 2004, 5.02PM

SooupDragon

To make in advance, peel the potatoes, parboil and shake to roughen the edges. Cool thoroughly then freeze on a tray, spaced well apart. Once frozen, seal in a bag and freeze for up to 1 month. Cook from frozen at 200°C, gas mark 6, for 1 hour 15 minutes, turning occasionally in the hot fat. Tongue