Yes, you can parboil potatoes ahead of time for oven-roasted potatoes, and it can be a great time-saving strategy, especially when you're preparing a large meal. Parboiling partially cooks the potatoes, making them tender on the inside while still holding their shape. Refrigerating the parboiled potatoes before roasting is a common practice in professional kitchens and can work well for home cooking too.
To parboil potatoes:
- Peel and chop the potatoes into the desired size for roasting.
- Place the potatoes in a pot of cold, salted water. Bring the water to a boil.
- Once the water reaches a rolling boil, reduce the heat to a gentle simmer and cook the potatoes for about 5-7 minutes, depending on their size. You want them to be partially cooked but still firm. Test them with a fork; they should offer some resistance but not be fully tender.
- Drain the potatoes and immediately cool them down by running cold water over them or plunging them into an ice bath.
After parboiling, you can store the partially cooked potatoes in the refrigerator for up to 1-2 days before finishing the roasting process.
When you're ready to roast the potatoes:
- Preheat your oven to the desired roasting temperature (usually around 425°F or 220°C).
- Take the parboiled potatoes out of the refrigerator and let them come to room temperature while the oven is preheating.
- Toss the parboiled potatoes with oil, salt, pepper, and any desired herbs or spices.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Roast the potatoes in the preheated oven for about 25-30 minutes or until they are golden and crispy on the outside, turning them once halfway through cooking for even browning.
By parboiling the potatoes ahead of time, you'll reduce the overall roasting time and ensure that the potatoes cook evenly throughout. It's an effective method to make oven-roasted potatoes without compromising the quality of the finished dish.