I've parboiled my spuds. Now what??!

[BlackAlys]

Cooking for a large family (why oh why) tomorrow and I've been awake since 3 mulling this over.

I've peeled and parboiled my spuds and I was going to cover them and store in the cool until roasting tomorrow.

Do I coat them in a little oil now? Do I dust them in flour?! What on Earth is my next step and why didn't I plan this a bit better?? 🤣

I put oil on and cover with foil ready to roast

You need to let them dry out as much as possible if you want proper crispy roasties tomorrow. I'll do mine this morning and then give them a shake and spread them out on a tray in the fridge overnight (uncovered). Have deliberately kept myself some fridge space for this!

When I do this they turn grey any idea why?

Apparently covering them in oil stops them turning grey. I had planned to prepare ahead today, but don’t know if I dare chance it. Internet says potatoes can be peeled the day before and refrigerated in water overnight, but some people say they go hard??

@CherryMaple

Apparently covering them in oil stops them turning grey. I had planned to prepare ahead today, but don’t know if I dare chance it. Internet says potatoes can be peeled the day before and refrigerated in water overnight, but some people say they go hard??

We do that and add salt, not sure what you mean by they go hard…. Potatoes are hard aren’t they lol

I fully roast mine beforehand then refrigerate. They only need a quick blast in the oven on the day then. I’ve also made the mash, pigs in blankets and cauliflower cheese. Do it every year. It’s how restaurants prep.

We leave them in water over night we have never had any issues with hardness! Yes like the idea of par boiling and covering in oil but would worry if they go grey.

We are doing my favourite veg red cabbage with apples cinnamon and sugar. So nice 😊

Ok - spuds are dried, oiled and sitting somewhere cool.

I also make creamed leeks - I thought of gently frying the leeks, cooling, then adding the cream, Parmesan etc tomorrow ready for the oven? Would that work?

I roast them the night before then keep them in the fridge overnight, they only need reheating the next day - they always turn out nice and crunchy and tasty.

I boiled mine weeks in advance (including lots of salt and a half teaspoon bicarbonate in the boiling water), then roughed them up a bit after draining, spread them out on a rack to dry them out, then froze them in a ziplock bag. Took them out of the freezer just before knocking them on the counter to make sure they were all separated and dropping them into a tin of screaming hot goose fat.

I’d say they probably took about 15 minutes longer in the oven than if I’d prepared them fresh but having everything else done in advance was hugely helpful.

@Mommybunny

I boiled mine weeks in advance (including lots of salt and a half teaspoon bicarbonate in the boiling water), then roughed them up a bit after draining, spread them out on a rack to dry them out, then froze them in a ziplock bag. Took them out of the freezer just before knocking them on the counter to make sure they were all separated and dropping them into a tin of screaming hot goose fat.

I’d say they probably took about 15 minutes longer in the oven than if I’d prepared them fresh but having everything else done in advance was hugely helpful.

Thanks! I may give this a go next time!

dropping them into a tin of screaming hot goose fat.

Goose fat doesn't get hot enough. Coconut oil is the way to go. Used it for the first time this year - best roast potatoes I've ever done.