Make-Ahead Roasted Potatoes

Angie Zoobkoff

These crispy roasted potatoes can be parboiled and stored in your fridge, cooler, or freezer until you're ready to roast them. The soft, creamy centres and crispy edges will make them a favorite all year round.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Cuisine American

Servings servings

Calories 128 kcal

Equipment

8-by-8-inch foil pan

Ingredients

2 pounds (908 g) Yukon Gold potatoes scrubbed and cut into 1 ½-inch (18-mm) chunks
2 tablespoons olive oil plus more for the pan
1 ½ tablespoons chopped fresh herbs
Kosher salt and freshly ground black pepper

Instructions

Place the potatoes in a large saucepan and add enough cold water to cover them by 1 inch (25 mm).
Set over medium high heat and bring to a boil. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
Drain the potatoes and return them to the saucepan. Stir in the oil and herbs and season well with salt and pepper.
Place the lid on the saucepan and give everything a really good shake. This part is important as it will give you your extra crispy bits by roughing up the edges of the potatoes.
Coat an 8-inch (20-cm) square foil pan with oil and dump the potatoes into it. Shake gently so that they lay in a single layer. Cover tightly with aluminum foil.
Refrigerate or freeze until you are ready to roast.
Prepare your grill for medium heat (425°F) or prepare hot coals in a campfire.
Place the covered foil pan on the cooking grate and roast until the edges are golden brown and crispy, 25 to 30 minutes. Serve hot.

Notes

- Don't crowd your spuds--Take care not to crowd the potatoes in the pan. They need space to roast evenly. If you are going to double the recipe, use a large rectangular foil pan, or divide the potatoes between two pans.
- Cooking from frozen--If you chose to freeze your potatoes, you don't need to thaw them before cooking, but note that the cooking time will be a little longer.
- To cover or not to cover--If you are finishing the potatoes in the oven or on a covered grill, they do not need to be covered with foil. They must be covered if cooking over a campfire.
- Dietary--This roasted potato recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Calories: 128kcal

Keyword foil pan cooking, make-ahead side dishes, roasted potatoes