Sliced Roasted Potatoes

[Porthos]

Can sliced potatoes be roasted, refrigerated, then reheated and still be crunchy? We talking enough potatoes for 300 servings.

[weinoo]

I think I would do an experiment on, say, one or two servings and see how they come out.

One method would be to par-cook the potatoes. Slice, blanch till barely done in heavily salted water, shock, dry and then roast in a hot oven - toss potatoes in a decent amount of oil or melted butter to ensure crispiness. Try Yukon golds or red bliss.

[Lisa Shock]

Some of the answer depends on the potato variety. Waxy types will work better than mealy types.

The reheat will have to involve high temperatures and low moisture, such as a quick saute.

They lose the crispness when refrigerated, so just warming on a steam table won't re-crisp them. The only potatoes that remain crisp when cold are those that have no moisture left in them, in other words, potato chips.