Making oven-roasted potatoes ahead?

T

therese

Well-known member
I'm cooking for a party this weekend. Casual, no sit down eating, lots of drinking. Tapas--50 people or so in and out throughout the night.

One recipe I was counting on I've since decided not to make because while I liked it, I don't think the crowd would. I'd like to sub in something simple so I thought I'd just roast some potatoes (like Ina's http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe/index.html), serve with aioli and pass it off as a tapas dish.

It would be nice if I could make these ahead and rewarm during the party, because I have so many other dishes to turn out. Does anyone know if I can make these ahead and reheat or if doing so will make them soggy? Or have any prep tips for streamlining if I can't make ahead. I definitely won't have time to cut up all the potatoes during the party. Plus, I might be too tipsy. smileys/wink.gif

I think I've planned pretty well so almost everything will be made ahead or very easy to throw together at the party.

TIA!

Therese

 
Therese, I don't think roasted potatoes taste good reheated--they get a stale "off" taste

But, depending on your oven space, you could do them somewhat ahead and keep them warm, or simply serve them at room temperature.

 
Dag. I was afraid of that. Guess I can just...

make them there. Can I cut the potatoes and cover in water until roasting time? Or will that extra water prevent the awesome crispiness from forming on the outside?

T

 
REC: Fried Herb Almonds from Carianna in WA

These can be made up to a week ahead and stored in an airtight container.

REC: Olive Oil-Fried Almonds
From Fine Cooking July 2005

2 cups blanched almonds
1 cup extra-virgin olive oli
6 large fresh sage leaves
2 T fresh rosemary leaves
1 T fresh thyme leaves
1 t. sea salt

Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than 1/3 of the pot). Set the pan over med. heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 minutes depending on your stove and pot.

Toss in the herbs simultaneously and cover the pot immediately with the lid to prevent spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook. When popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. Store in airtight container at room temperature once cooled.

http://eat.at/swap/forum1/17082_I_just_saw_a_yummy_looking_recipe_for_fried_herbed_almonds_while_browsing

 
Thanks for all the suggestions. Here is what...

I am serving (funny, some of these I found in the links you all provided. I had already found them on other sites...reassures me they are good choices):

Beverages-
Sangria
Two kinds of cocktail
Beer
Wine
Soda, etc.

Food, listed in batches I am serving them throughout the night--

Sitting out at start of party:
1. Manchego and drunken goat cheese
2. Olives, roasted vegetables, Serrano-wrapped asparagus
3. Bread and crackers
4. Meatballs in tomato sauce (in crockpot)

First round:
1. Oven-roasted mushrooms with goat cheese and chile oil
2. Tortilla espanola (this is the one I don't think people will love. I'll serve the rest of what I made as a test but not make another batch)
3. Chicken and cheese empanadas

Second round:
1. Oven-roasted shrimp with garlic
2. ???

Third round:
1. Mussels with chorizo
2. More chicken and cheese empanadas

I thought about the potatoes because a) they are simple, b) vegetarian c) substantive (well, more so than a dip or spread).

I'm trying to walk the line of having fun with the theme but not getting fancy to the point that it's trying too hard or too much the focus of the event. It's not a fancy crowd per se. Just a joint bday party for me and another person. I have had fun with the menu but I don't want to go too overboard. The meatballs and empanadas will be great for the beer-drinking football fans, so those are kind of my "safety" choices. The shrimp and mushrooms will be fine and well, the mussels are really for me! I'm the birthday girl, so I'm entitled!

I'm not sure how many people will be there, how hungry they will be, etc. Many will be coming from a football game. This should be an interesting experiment. Never really cooked for a party like this before.

I'm going to peruse your links again and consider options for that blank spot.

Thanks!

 
have you looked at 'Patatas Bravas'...also a Spanish Tortilla...tats...

cooked in olive oil (keep the oil for later use and then set in a thick omelette...so yummy and very much what you can do as the evening goes along. Have the tats cooked and set aside, have the eggs ready to beat. Make an omelette as you need them..they are thick and can be eaten room temp.

 
I should stop saying "go gaga." After Lady Gaga's meat dress, it could imply a major lapse in taste.

 
Really!? THAT'S a Spanish Tortilla?? I've been making it all along and didn't know...

I toss it little bits of bacon, is the only difference.

 
Sounds wonderful! How about tiny stuffed tomatoes for your blank spot?

I think the tortilla espanola sounds fabulous

 
You don't need to put them in water, you can cut them and toss with a little olive oil to coat the

surface lightly (this will seal and prevent discoloring). You should be able to hold the potatoes that way for up to a few hours, then season them and roast in the oven. We just did this again today for a big catering event (150 guests) so I know it works (used red potatoes today).

 
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