Parboiling potatoes for roasting

I've never parboiled in advance so I don't know .
It's OK on the day that you cook them !
And would be very useful if they could be done the day before !
I parboil for about five minutes , drain and dust with flour and some salt .
And then , I finish them in the frying pan - far quicker than roasting them in the oven .

Can you do that the day before fp?

Par-boil for only 5 minutes, then toss hard in colander and sprinkle with a bit of polenta.

I microwave my potatoes for roasting. Saves faffing about with big saucepans of water and steam. Just give them a stir or at way through to make sure they’re evenly cooked, then let them dry for a bit.

I agree with Witzend about other people’s knives! When I did some cooking at my son’s recently, it was like trying to slice tomatoes with a pencil.

I do exactly the same as Bella23 did, peel and parboil on Christmas Eve sometime.

Adminstrative convenience is my driving aim.

My DH was up in the middle of the night,excuse he was hungry.He was reading about parboiling potatoes today!!!. There are so many theories.
I used to peel and parboil on Christmas Eve then cook in hot Goose fat the next day. I have decided to have a quiet life and he will make all the decisions—no discussions no arguments and if they go wrong, I don't believe that it's my fault.
I will say I warmed last Sunday roast potatoes up on Monday and they were better than the day before, just like Mary Berry and Tom Kerridge say, they also sprinkle with Semolina which has been hidden I don't want to lose a bridge.

I have always just given them 15-20 minutes and despite knowing that they have to dry and steam for a bit, often just fished them out of the water straight into the hot fat. However, the tendency these days seems to be to boil them till practically done and to leave them to cool right down, overnight is no problem.

If you have time to watch this video. I trust these chaps to get it right. The roast potatoes come up at the beginning so you don't have to watch all the way through.

youtu.be/57z0iJeEoQA?si=uVDtnBhnJccXrACy

I boil the potatoes until they are thoroughly cooked, let them air dry in colander, then put them in roasting trays already for the oven.

Tomorrow I would heat goose fat (or whatever oil/fat you are using) season potatoes then poor over heated fat and roast as normal. They usually take less time than par-boiled potatoes.

You can par boil today then roast them for about half the time , they will then cook quickly in a hot oven tomorrow.

Have you got room to freeze your parboiled potatoes Kittylester? You then roast them from frozen and it actually makes them extra crunchy. I’m just glad my dd has taken over doing Christmas lunch.

Even if they do discolour a bit, if they’re crispy enough on the outside, I doubt it’ll show.

I’m not hosting, but will be doing a lot of the prep at DD’s - I’ll do the spuds tomorrow morning. And this time, I will remember to take my own peeler and knife! Why are other people’s peelers and knives never as good as mine??

I'll be watching this with interest, as I would like to get ahead with preparations and in the past the potatoes have been the problem! I think I once saw a Mary Berry programme where she actually cooked them fully in advance and just reheated the following day, but I wondered at the time if they would be crispy enough after reheating...