This is my first post here, so please be kind!
Every Christmas, I cook dinner for a crowd of people - generally around 20, but it looks like it's going to be 30 this year. This obviously requires a lot of planning and I think I have it pretty much organised for this year, but I'm always stumped by the roast potatoes. This year, they are the only thing that will be in the oven, so no opening/closing of the door etc, but my problem still comes down to, as soon as you put that many potatoes in the oven, the internal temperature plummets and takes forever to get back to the desired heat. The oven I have to use (at a friend's house) isn't very powerful, but I'm stuck with it. I have a much better one at home, and have plenty of time for prepping, so if there's any successful way of doing something in advance, I'd welcome hearing about it.
Obviously roasties left to go cold are revolting.
I've seen an idea where you par-boil, fluff them, then put in a bag with some olive oil to coat them then cook from frozen, but that many potatoes at room temperature kill the heat in the oven, so if they're frozen, it's going to be much worse... would that affect the end result or would it just mean that it takes a long (long) time to cook them?
Maybe I could par-roast them the day before or morning of, then sprinkle with flour for crispness before completing the roasting, in a couple of batches, which won't take anywhere near as long?
Any ideas or experience would be welcome!