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Roast Potatoes for Large Buffet
Hello again, I forgot to ask you which type of potato you find cooks best for roasting. The russets, the yellow or red flesh younger ones, or the baby potatoes? Can these be cooked earlier in the day and then what would be the best way to re-heat them without them either drying out or becoming soggy? Thank you.
I have never been satisfied with the quality of reheated potatoes, so I don't do it. Red potatoes get the the least mealy or mushy.
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