I made a large batch of roasted potatoes with rosemary and lavender tonight and seem to have finally perfected the technique to get my potatoes creamy and soft on the inside while crunchy and crisp on the outside - a feat that had until today had eluded me.
The only catch is because I'm cooking for one, I have lots of leftovers. A dish that takes this long to make isn't worth cooking in single serving batches, so I did about 2 lbs of potatoes. The problem then comes in storage and reheating. What is the best way to reheat these potatoes so that I don't end up with soggy spuds? While they'll still be tasty I'm sure (the lavender/rosemary combo is a winner!) I'd hate to lose the lovely texture that I managed to achieve at long last.