Browned Potatoes with a Roast

Potatoes can be peeled and cut up to 4 hours ahead; store submerged in cold water in the refrigerator to prevent browning. Drain and pat completely dry before adding to the roasting pan. Par-boiled potatoes can be prepared up to 2 hours ahead and held at room temperature.

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a baking sheet for 10-15 minutes to re-crisp the exterior. Microwaving is not recommended as it will make the potatoes soggy.