If you reheat crash potatoes, do they still taste good?

L

lana-in-fl

Well-known member
We have friends coming for dinner on Saturday. A challenge - my friend tells me that she has the taste-buds of a 2 year old, and her husband is a chef. We also have another couple coming, and don't know too much about their tastes (except that one is mentally allergic to seafood).

So, I decided to serve duck with Epi's orange sauce, broccoli and avocado salad, red cabbage, and a tossed salad (with the cucumbers on the side because someone hates cucumber).

I don't know what starch to serve. I almost decided on plain rice because duck is so rich, but I'm not fond of naked rice. So I'm contemplating crash hot potatoes, but they have to be cooked at a high temp, and I will be reheating Richard's Day-Before Duck at 350 F. My priority is to have good food that doesn't have me working too hard, because I haven't entertained for ages, so I need to keep it simple.

Can I cook the crash potatoes ahead and heat them with the duck?

Would it be gilding the lily to use some of the duck fat on the potatoes instead of olive oil? Dessert will be strawberry orange compote and savoy cake, so quite light.

Should I stick to plain rice?

Oops! I've just noticed that I have orange in the sauce and in the dessert. Decided that I don't care. It's orange season.



 
I would use duck fat without question. As for reheating, I agree with Steve, but you could probably

boil them, smash and season them an hour or two before and set them aside at room temperature, then bake them before serving.

You could also probably hold them for a while in a warm oven. It's when potatoes are chilled and then reheated that they lose their flavor.

Back to the duck fat, it has no more calories than oil and I don't think the flavors of olive oil and duck are a winning combination.

 
I was going to say the same as Joe . . .

I was thinking you could pre-boil, perhaps even the day before, then smash/crack the potatoes and bake almost all the way through until the meat goes in. The potatoes could probably hold then for a bit, then pop them in right at the end to bring them back up to serving temperature so that they are done as the same time as the meat.

 
Thanks, guys. Duck fat it is, and I'll take joe and magnolia's advice

cook them partly just before, hold them in my warmer drawer, then finish them with the duck.

Many thanks! I knew you would solve this for me.

 
You must log in or register to reply here.
Back
Top