Keeping roast potatoes warm in a slow cooker?

[MyMotherHadMeTested]

I'm just trying to work out how to fit four trays worth of food into our small, 2 shelf oven for Christmas lunch. I'm wondering if I cooked the roast potatoes and roast parsnips an hour early, and then put them into the slow cooker on warm, would that keep them warm and crispy or would they go hard/ soggy? Anyone with any experience of this?
This is the one time of year I wish I had one of those range cookers with twelve separate ovens in it

I imagine the potatoes would be ruined. The parsnips will probably be ok. What other food are you cooking in the oven?

I use one of those candle warmers have for years think it was from Argos, it works very well, they used to use them in restaurants..sorry not explaining it very well..but it works as we have a small oven an I often cook for eight of us the warmer works a treat.

You'd be better keeping the pigs in blankets or stuffing warm, I think.

I take it you're cooking the potatoes etc while the turkey rests?

And stick knew of the trays on the bottom of the oven too. Unofficial third shelf.

I think they would go soggy.

The part of the meal that would most happily sit about is the meat - just put it under some tinfoil and you'd be surprised how long it will stay hot for.

I would def pull the turkey out an hour early, tinfoil and a tea towel on top and then do theroast veggies. Turkey needs a long rest to be juicy and it also continues to cook for a little while when its out. Make sure it is def cooked though, nothing worse than resting turkey and then finding its not cooked!

OK, so slow cooker roasties are a no. Slightly problem is the combination of veggies and meat lovers, so have turkey/ nut roast, pigs in blankets, pork stuffing, and veggie stuffing, which can't go on the same trays. Also one sort-of veggie who will eat the turkey but won't want the meaty stuff cooked around it! I think when I've tried to use the bottom of the oven (electric) before things have burnt on the bottom as directly touching the metal... miss my ancient gas cooker! So, turkey in first and tray of meaty stuff, turkey out to rest and meaty stuff into slow cooker, then potatoes in and parsnips/ veggie stuff. Then aunt bessies Yorkshires in for the last 5 minutes (heathen!)
Thanks all!

Do you have a wire cooling rack that you use for cakes? Put it on the bottom of your oven and it can act as an extra shelf. Remember that your oven will probably be otter at the top (and back) and cooler at the bottom.

If you can get to shops try to get hold of some disposable foil takeaway container thingys - you can use them as roasting tins for things that there are not much of (and so get more of them on the shelf).

Or think about using cake tins to do the stuffing in rather than roasting tins - again it's all about getting more than one tray on a shelf.