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-> Kugels and Side Dishes
allthingsblue
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 Mon, Sep 21 2015, 7:52 pm
I would like to prepare my roasted potatoes (along with the rest of the food I plan on serving tomorrow) tonight, so that I will be less busy tomorrow.
I want to make roasted potato wedges with oil and spices. How can I prepare them in advance? Should I just oil and spice them, and leave them in the fridge until I roast them tomorrow? Or should I roast them tonight and reheat tomorrow? Or is neither of the above a good idea?
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ra_mom
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Mon, Sep 21 2015, 7:58 pm
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If they are red potatoes than you can cut them up now, put in a ziploc bag, and they will not brown that much.
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allthingsblue
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Mon, Sep 21 2015, 8:07 pm
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No, they are plain old Idaho potatoes
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ra_mom
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Mon, Sep 21 2015, 8:42 pm
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You can put the cut potatoes in a bowl of water for up to 12 hours. Pat dry and roast fresh.
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cbg
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Mon, Sep 21 2015, 9:07 pm
I would parboil the potatoes then slice them into wedges.
Tomorrow oil season bake.
I always parboil the potatoes before yo too and roast them on yom tov.
This way it takes less time to cook.
The outside is crispy and the inside is soft.
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allthingsblue
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Mon, Sep 21 2015, 11:53 pm
| cbg wrote: | I would parboil the potatoes then slice them into wedges.
Tomorrow oil season bake.
I always parboil the potatoes before yo too and roast them on yom tov.
This way it takes less time to cook.
The outside is crispy and the inside is soft. |
How do you parboil them?
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3mitzvos
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Tue, Sep 22 2015, 1:34 am
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I roasted mine last night, but took them out a little early. Today I'll reheat them and let them get nice and crispy.
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