Trying to manage multiple things in the oven/hosting (I know, I know!). Thank you!
I've done it both ways and not noticed a difference... The longest I've let them sit is an hour though. Parboiling before baking keeps the potatoes' natural starches from causing them to stick to the pan you bake them on, but I don't think the resting time makes a difference.
Thanks, Meaghan. Did you remove them from the water or let them sit? I have often peeled potatoes and left them in water with no issues, but they were later mashed or not intended to be crisp. Two other details: they won't be peeled, and they won't be whole---the recipe (from Smitten Kitchen) calls for them to be matchsticked before parboiling. I'd love to leave them in the water till I need them. Thanks!
I remove them from the water and let them sit in a strainer; normally I chop them, unpeeled, somewhere between a "steak fry" and a "pommes frites."
Please enter a valid email address.
Well played. You deserve a cookie.
What would YOU make?
What to Cook in Julia Child's Kitchen
Skip the Chocolate Hearts
The Gift of Gift Cards
You Sexy Thing
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.