My daughter is getting married and I'm doing most of the food. As a side they want me to make crispy fried potatoes w/bacon (parboiled then fried). No problem except there will be in excess of 100 guests. The wedding is at noon w/that morning already full of other prep. I'll use cookers to serve from...is my only option getting up at 3 am to fry potatoes? I'd like to keep them as close to their freshly cooked texture as possible and I'm at a loss.
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