How to modify potato recipe cooking time/temperature?

November 18, 2013 1:56 PM

Can I cook the potatoes at a lower temperature for a longer period of time and have a good result? Will the potatoes dry out or not cook (or otherwise go wrong) if cooked longer at a lower temperature? Can I cook them and then reheat them without them getting soggy or otherwise weird?

The recipe is coat potato wedges with olive oil, then shake in bag with parmesan cheese, bread crumbs, garlic salt, and some spices, then bake. I made them as a test yesterday. They turned out great. Yay. But on Thanksgiving I want these to be done at the same time as the turkey breast.* However, the smoked turkey breast from the store apparently needs to be cooked at a lower temperature for a long period of time (2-3 hours).

We have one oven. All the other stuff that needs the oven will be done ahead of time.

I told my husband this must be why everyone does those fluffy mashed potatoes instead. I hate the fluffy mashed potatoes, so that is not an option here.

Thanks, all.

*My husband is in charge of the turkey. He will follow whatever instructions it has, so the potatoes are the item that need to be adjusted or reheated or whatever.

posted by AllieTessKipp to Food & Drink (10 answers total)

What temperatures are we talking here?
posted by i_am_a_fiesta at 2:00 PM on November 18, 2013 [1 favorite]

Best answer: The turkey, presumably, will rest for a half hour or so before being carved/sliced/served. So for this kind of side dish, pop it in alongside the turkey ten minutes before the prescribed time, and then when the turkey comes out, turn up the oven, and cook for the last half hour (or as appropriate).

But really, it's just roasted potatoes, you won't screw them up that bad even if you try. At worst, you can roast them low & slow with the turkey and then brown them under the broiler for the last five minutes if they aren't crispy enough.
posted by gyusan at 2:04 PM on November 18, 2013 [4 favorites]

Best answer: It's going to depend on the actual temperatures involved, of course, but my bet would be that longer lower cooking will cook the potatoes just fine but may not brown the coating. It's possible you could correct this by putting the potatoes under the broiler for a minute or two before serving (or equally possible you could burn them completely.)

I wouldn't try to cook the potatoes ahead of time and reheat; that way lies gumminess.

Also: what's the cooking time of the potatoes done according to the recipe? A roast turkey should be resting for at the very least 20 minutes after it comes out of the oven anyway before you carve it, that might be your opportunity to take over the oven and cook the potatoes at the correct temperature.
posted by ook at 2:06 PM on November 18, 2013

Response by poster: Sorry! I totally forgot the temperatures. I put them in and then they came out when I edited this down. Potatoes cook at 400 for an hour or so. Not sure about the turkey. One he looked at said 275 for 2.5 hours.
posted by AllieTessKipp at 2:16 PM on November 18, 2013

Best answer: I routinely roast potato wedges drissled with olive oil and rosemary at 375 for 1 hour, which I am guessing is the same temp as you can roast a turkey as well. I've got the roast dinner down pat and the easiest way to do it is to write down your timings and make a timeline. Depending on the size of the turkey (and whether or not it is spatchcocked (seriously you want to spatchcock it cuts cooking time way down)) that will cook in a warm oven for the longest time. Figure out when that needs to go in the oven for when you want dinner remembering time for resting. The roast potatoes take and hour or so and other vegetables roast at different rates.

For my standard roast:

T-2Hr Meat into oven
T-1:15 chop potatoes and put into pan so by the time is
T-45mins potatoes in oven
T-30 minutes squash or parsnip in oven
T-15 minutes meat out turn up oven to brown veg
T-10 Minutes drain meat juices and make gravy
T-1 minute carve meat and plate up
T+1 minute Pour wine and eat.
posted by koolkat at 2:29 PM on November 18, 2013 [1 favorite]

Best answer: You can absolutely roast the potatoes ahead of time and then reheat them (just don't cover them as they cool). Just turn up the oven to 350 when the turkey comes out and stick them in, they should probably be hot by the time the turkey's rested and carved.
posted by Gygesringtone at 2:49 PM on November 18, 2013

Best answer: Is it similar to this recipe for parmesan roasted potatoes? If so, this was her list of times and temps for cooking:

45 minutes at 400 degrees
60 minutes at 350 degrees
90 minutes at 325 degrees (preferred)
posted by HeyAllie at 3:58 PM on November 18, 2013 [1 favorite]

Response by poster: Thank you, everyone! And this is the last time I edit out "unnecessary" stuff from a question. ;) I'm a vegetarian and am making everything but the turkey and gravy myself. This is not really relevant, but since I do not like Stress, I will be making everything ahead but the potatoes unless it can be done in the microwave (steaming mixed vegetables, reheating rolls, etc.).

Husband, not vegetarian, is in charge of the turkey stuff. He was going to get a smoked turkey breast, which I gather is already cooked and reheats at 275 for 2.5 hours or so. Or so Williams Sonoma instructs on their web site.

The other day while I was entranced by the holiday candy display at the grocery store (magnificent!), he noticed an ad for turkey on Thanksgiving that you can preorder. We thought this was something you reheat, like the smoked thing he planned to order. This is why I asked my question. Reheating turkey + cooking potatoes + only one oven.

He went to verify today, and it turns out it is a HOT cooked turkey that you pick up and take home and feed to people right away. No oven required. The place is 10 minutes from here, so we are all set.

I am deeply grateful for the answers and time everyone took to answer my question, because now I have all this other information about cooking potatoes. I love potatoes and cook them all the time. Now I have MORE ways!!
posted by AllieTessKipp at 6:19 PM on November 18, 2013

All vegetable matter will cook just fine starting at around 90C. Any roasting temperature would work.
posted by slkinsey at 8:34 PM on November 18, 2013

I wouldn't be afraid of roasting the potatoes at the same time/temp as the turkey. Like others said, you will need to rest/carve the bird. Crank the oven to finish the potatoes then if you need. DO A TRIAL. Do the potato recipe at the time/temp that the turkey will cook and see what happens.

Don't reheat roasted potatoes. I think reheated potatoes have an off flavor.
posted by Foam Pants at 9:39 PM on November 18, 2013