I am making roasted red potatoes, sweet potatoes & some other root vegetables for an out of town Christmas dinner. I am trying to figure out the best way to do this to avoid too many cooks in the kitchen.
Should I fully roast the day before and then just reheat? Or can I peel the day before and put peeled raw potatoes in ziplock, with or without water? I just want to make sure the potatoes will get that nice crisp. Also can only use oil, no butter because of family's dietary restrictions.