Published: by Mansee Muzumdar · This post may contain affiliate links · 2 Comments
My tips for reheating leftover roasted potatoes to keep them crispy and delicious, and avoid soggy or chewy potatoes.
If there is one side dish I think most people can agree is always a hit, roasted potatoes might just be it. Perfect roast potatoes go with just about any main course and can be spiced in so many different ways.
While they are obviously best when you first make them, leftover roasted potatoes are not a lost cause! Because I’m generally cooking for one, I am a pro when it comes to reheating leftover food the next day.
All of these methods are easy ways to reheat leftover roast potatoes and can be used with room temperature or cold roast potatoes.
The different methods to reheat potatoes
In order from the best way to reheat leftover potatoes to not-as-great (although these are all easy ways to reheat and recommended!):
Air Fryer
If you have an air fryer, I think it is the best option to reheat leftover roast potatoes. Not only does it take less time, but you actually have the possibility of getting extra crispy potatoes at the end. You can even quickly reheat frozen roast potatoes with this method. Win-win!
Method: Place potatoes in basket or tray (depending on the type of air fryer you have) in a single layer. Cook at 370 (or anywhere between 350-400) for 3 minutes. Open and shake basket or toss potatoes and then cook for another 2 minutes. If needed, add an additional 1-2 minutes.
While this common method takes a little time, it is a great option and the best way to reheat your potatoes if you don’t have an air fryer but want similar, great results. Reheating in the oven is a great way to ensure you keep the crispy skin and don’t end up with soggy potatoes.
Method: Preheat oven to 400. Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven. Cook for 20 minutes, and then remove foil and let them go for another 5-10 minutes or until they are the crispy potatoes you are looking for.
Stovetop
This is a good method if you either don’t care too much about having crispy potatoes and/or would like to repurpose your leftover roast potatoes. I often use this reheating process when I have a really small amount of leftover potatoes and need to bulk them up with other ingredients.
Method: Heat a little olive oil in a frying pan over medium-high heat. Add potatoes, toss to coat in oil and then reduce heat to medium-low and cover pan. Let cook for 2-3 minutes until potatoes are warmed through. Remove lid, increase heat back to medium-high and let cook for another minute or two or until potatoes are a little crispy again.
You might have noticed that I didn’t include instructions for reheating roasted potatoes in the microwave here. And that’s because that method is almost guaranteed to turn crispy potatoes into soggy potatoes, chewy potatoes or sometimes even dry, mealy ones. If you happen to have a convection microwave, that can sometimes be okay, but in general I suggest taking the extra time to reheat roast potatoes in either an oven or on the stove for the best results.
Ways to use up leftover roast potatoes
Aside from just eating them as-is, you can repurpose your potatoes into something a little new!
Make leftover roast potato hash: Saute some onion, garlic and any kind of pepper you have (bell pepper, poblano, or jalapeno if you like spice!). Once softened, add potatoes and cook as directed above. If you’d like, you can also add some extra spices (I often use my house seasoning!). Serve with a fried egg and avocado. This is great with leftover sweet potatoes too!
Add them to a salad or grain bowl:
Salmon Nicose salad (replace boiled potatoes with your roasted potatoes)
Roasted artichoke and marinated white bean salad
Kale caesar salad (roasted potatoes make a great crouton substitute!)
Orzo salad with roasted vegetables
Spiced salmon grain bowl for one
Roasted fig and butternut squash grain bowl with crispy chickpeas (you can replace the squash or chickpeas with potatoes, or just add them along with everything else!)
Method: Place potatoes in basket or tray (depending on the type of air fryer you have) in a single layer. Cook at 370 (or anywhere between 350-400) for 3 minutes. Open and shake basket or toss potatoes and then cook for another 2 minutes. If needed, add an additional 1-2 minutes.
Roasted potatoes: These also take a little time to reheat properly, but it's worth it if you don't want soggy, cold-in-the-middle potatoes. Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil.Re-roast them until they're warm all the way through, about 10-15 minutes.
Once the internal temp is 185°F or more (210°F is ideal) pull the potatoes from the oven, and with one hand using a mitt, place each hot potato in foil and wrap. Ideally store in a heated bread warmer drawer.
Let the cut of meat sit at room temperature for about 15 minutes before reheating in the air fryer. This will allow the meat to cook more evenly so that it doesn't dry out. Preheat the air fryer for 5 minutes at 400°F/204°C.Place the meat inside the air fryer basket and cook for 3 minutes at 370°F/187°C.
There's a simple solution to combat this: add a little extra oil or butter before heating. It may seem counter-intuitive to add something wet to the air fryer, which is traditionally a dry-heat cooking appliance, but that bit of moisture and fat will keep the meat basted and prevent it from losing its flavor.
Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.
Remove any excess fat from the tin and allow the potatoes to cool. Keep in a cool place overnight. On Christmas Day re-roast at the same hot temperature for about 30 minutes or until the potatoes are crisp and golden brown. Alternatively you can just parboil and fluff the potatoes ahead.
I would reheat it in the oven on low heat, so as to not cook it further. Baste it with its cooking juice if it is too dry. Cover it with a lid to keep the moisture in. Sprinkle a little water over it or place a damp paper towel over it.
When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes.
Parboiling the potatoes is a good start, but if they're not getting crispy during roasting your temperature isn't high enough or there's too much moisture.
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.
Preheat air fryer at 360 F or 180 C for 5 minutes. Place the leftover roast potatoes or breakfast potatoes in a single layer in the fryer basket avoiding overcrowding for proper heat circulation. Air fry for about 3-5 minutes at 360F or 180C. Shake the basket once during air frying.
In the Reheat function oven distributes power to the top and bottom elements to bring food to serving temperature. The convection fan can be turned on or off by pressing the convection button. Set the function knob to Reheat.
Parchment paper can handle the heat inside your air fryer - up to 428°F (220°C). To get the best results, add the parchment paper to the air fryer basket at the same time as you add your ingredients. This prevents the paper from lifting up and coming into contact with the heating element while cooking.
Simply set your air fryer to 350 degrees, then place your leftover fries in a single layer in the fryer basket.Heat them for three to five minutes or until they reach your desired crispiness.
How long do you reheat a twice baked potato in an air fryer? To reheat the potatoes, add them to the air fryer and air fry for 5 to 10 minutes at 350 F or until they're warm throughout.
Reheating: Air fryer sweet potatoes are best reheated in the air fryer at 350 degrees for 3-4 minutes for refrigerated sweet potatoes, and 15 minutes for frozen, shaking halfway. Doubling the Recipe: You will need to work in batches, so you don't overcrowd your air fryer.
One of the great things about this recipe is that you can cook the vegetable medley in advance and reheat them in the air fryer as needed – you'll still end up with perfectly tender veggies with a crisp, roasted outside. To reheat: Preheat the air fryer to 380 °F and cook for 2-3 minutes, or until heated through.
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