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Potatoes


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#1 enigma

Posted 26 December 2012 - 10:23 AM

Can you parboil potatoes and then cook them either a day later or a few hours later.
Going o my sisters place for a roast lunch and I said I would bring the Veges. We live 1.5hrs away so thought if I could cook them before hand all she has to do is add them to the dish half hour before the meat is cooked.
Is it safe to do and what's the best way to transport them?

#2 Mousky

Posted 26 December 2012 - 10:35 AM

Yep. Best way to cook roast potatoes. Par boil, drain thoroughly, score with a fork. Leave out uncovered until cooled down then place uncovered in fridge. They get a nice crust that crisps up really well when roasted.

#3 enigma

Posted 26 December 2012 - 10:39 AM

Thank you for that wink.gif think I will need to try some first lol

#4 Coffeegirl

Posted 26 December 2012 - 10:48 AM

That's how we did our taters for Christmas.

DH parbolied them then let them drain, the put them covered in the fridge overnight.  On Chrissy morning we pulled them out to bring them back to room tem.  We scuffed them up a bit and shook seasoned flour over them. We then heated duck fat in a foil tray in a hot oven,  bunged the taters in and 1/2 hour later had nicely roasted spuds.  

Easy.

OP, i'd just boil them up before you go and then trasnsport them in a foli tray.  You can them whack them straight into a hot oven.   Being potatoes, I would't be too worried about keeping them hot or cool on the trip.

#5 enigma

Posted 26 December 2012 - 10:58 AM

Thank you wink.gif I really really want roast potato now!!!!

#6 Tobias'smum

Posted 26 December 2012 - 10:59 AM

its the only way dh cooks roast potato he tells me off of i dont boil them for a bit first

#7 haras1972

Posted 26 December 2012 - 10:59 AM

we do it similarly to Coffegirl - parboil, shake them very roughly in the colander to get them all battered etc.

I read somewhere that potatoes roast better when they are really dry, so often I'll do them in the morning and leave them in the fridge to dry completely.

We shake them in a half/half combo of semolina/Parmesan, sometimes add some dried oregeno/rosemary/cumin etc depending on what meal they are accompanying.

Hot pan in the oven, with hot duck fat or olive oil, or up against the roasting meat, excellent way of doing them.

#8 Nora.

Posted 26 December 2012 - 11:05 AM

QUOTE
I read somewhere that potatoes roast better when they are really dry, so often I'll do them in the morning and leave them in the fridge to dry completely.


I think that's true. I parboiled mine yesterday, shook them up in the colander and then left them sitting in the tray for a couple of hours (I wanted to do as much prep as I could in the morning). They were the nicest roast potatoes I've ever had.




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