Parboil Potatoes Day Before Roasting?

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I've seen a couple of recipes which state you can par boil the potatoes, leave to cool and then place in the fridge ready for roasting the next day. I'm looking to get ahead on Xmas eve with some of the roast dinner prep as we have a lot of people coming. Does anyone else do this? Also do you cover them in oil/goose fat prior to putting in the fridge or just leave them as is then add to hot oil the next day?
 
All of the above.

I’ve done it every which way and then and whilst some ways are easier they all work well. A classically French trained chef taught me to just peel them and stick them around the bird with no par boiling and that turned out ace too!
 
All of the above.

I’ve done it every which way and then and whilst some ways are easier they all work well. A classically French trained chef taught me to just peel them and stick them around the bird with no par boiling and that turned out ace too!
So cover in fat before fridge or without do you recommend?
 
don't forget roast parnsips too - always parboil on the day, so they are hot when they go into spitting lard - if you've had them in the fridge and even bought back to ambiant, that initial crisping wouldn't occur;
having fat (oil ?) on them in the fridge it's just going to absorb and make them mushy when roasted, not sure how you prevent any browning/oxidization if you have put parboiled in fridge, too.
 
The parboiling part is the least amount of time and effort. The bit that takes forever is peeling and chopping into similar sizes. Which I tend to do the day before and then leave them in water overnight so all they need is parboiling the following day.
 
The parboiling part is the least amount of time and effort. The bit that takes forever is peeling and chopping into similar sizes. Which I tend to do the day before and then leave them in water overnight so all they need is parboiling the following day.
Yeah anything to get ahead. Just in cold water in the kitchen or fridge?
 
Yeah anything to get ahead. Just in cold water in the kitchen or fridge?
Don't leave them in water anywhere. You want them to dry out that's why you put them in the fridge.
Parboil, tip then out and leave then to steam dry, then straight in the fridge. Take them out on the morning ready for going in the oven.
 
The parboiling part is the least amount of time and effort. The bit that takes forever is peeling and chopping into similar sizes. Which I tend to do the day before and then leave them in water overnight so all they need is parboiling the following day.

My mum used to do that, with a piece of washed coal in the water. The coal absorbs something or other an stops them spoiling in the water? Then she would boil them the next day.
 
My missus parboils them, but doesnt bother with cooling them in the fridge, just drains them and lets them driy for a few mins and then straight into a roasting try with the oil pre-heated and bastes them. They always come out brilliantly, so we arent messing with the classics!
 
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