Okay, honesty time. Par-boiled potatoes can get a little sticky if you leave them too long. The starch shows up uninvited. Rinse them after boiling to stop that party.
Also, don’t salt the water if you’re storing them. Salt draws out moisture and makes them weepy. Nobody wants a crying potato. Save the salt for the final cook.
And for the love of all things crispy, do not put them in an airtight container while warm. They’ll steam themselves into mush. That’s a tragedy.
What About Sweet Potatoes?
Oh, you fancy, huh? Yes, you can par-boil sweet potatoes in advance. Same rules apply, but they’re a bit more delicate. Watch them like a hawk.
Sweet potatoes turn into mush quicker than their starchy cousins. Par-boil them for just a few minutes. Then, roast them with cinnamon for a win.
Roasted Red Potatoes - Savas Kitchen
Or, be a rebel and use them for tacos. You’re welcome.
