Reheating leftover oven roasted potatoes can be tricky. Potatoes tend to dry out and lose their crispy texture when reheated. However, with the right techniques, you can revive those refrigerated roasted potatoes to be just as delicious as when they first came out of the oven.
Can you reheat oven roasted potatoes?
Yes, you can absolutely reheat leftover oven roasted potatoes to restore their texture and flavor. The key is to reheat them using a method that brings back their crispiness without drying them out.
What is the best way to reheat oven roasted potatoes?
The best way to reheat oven roasted potatoes is in the oven or air fryer. Both methods allow you to crisp up the potatoes while heating them through gently and evenly.
Oven Method
To reheat roasted potatoes in the oven:
- Preheat your oven to 400°F.
- Place the potatoes on a baking sheet in a single layer, making sure they aren’t overlapping.
- Drizzle the potatoes lightly with olive oil or melted butter. You can also spray them with a bit of cooking spray.
- Season with salt, pepper, herbs, or any other seasonings you like.
- Bake for 10-15 minutes until hot and crispy.
- Stir or flip the potatoes halfway through for even reheating.
The dry heat of the oven will recrisp the exterior of the potatoes while gently warming the interior. Be careful not to overbake, as they can dry out quickly.
Air Fryer Method
An air fryer is also excellent for reheating roasted potatoes with a crispy exterior. Follow these simple steps:
- Place the potatoes in the air fryer basket in a single layer.
- Spray or drizzle lightly with oil to prevent sticking.
- Air fry at 400°F for 7-10 minutes, shaking halfway.
- Season again with salt, pepper, herbs or spices if desired.
The hot circulating air will crisp up the potatoes nicely. Because air fryers cook food quickly, keep an eye on the potatoes to avoid over-drying.
Other effective ways to reheat roasted potatoes
While the oven and air fryer produce the best results, you can also reheat roasted potatoes using these methods:
On the Stovetop
Reheating roasted potatoes in a skillet on the stovetop works fairly well. Add a tablespoon of butter or oil and cook over medium-high heat, stirring occasionally, until warmed through and lightly browned in spots. The direct heat helps recrisp and enhance flavor. Just don’t overcrowd the pan or they’ll steam instead of fry.
In the Microwave
While the microwave won’t recrisp them, it can quickly reheat roasted potatoes without drying them out too much. Place them in a microwave-safe dish in a single layer, cover, and microwave in 30 second intervals, stirring between cook times, until hot throughout. The moisture from the cover steam keeps them from drying out. Let stand 2 minutes before serving.
In the Toaster Oven
A toaster oven offers a similar dry heating environment to a full-sized oven. Place the potatoes on a small baking pan, drizzle with oil, and cook at 400°F for 7-10 minutes, flipping halfway. Monitor closely to avoid burning. The small space heats up quickly.
Tips for the best results
Follow these tips for optimal flavor and texture when reheating oven roasted potatoes:
- Use a single layer – Overcrowding causes steaming instead of crisping.
- Preheat your oven or air fryer before adding potatoes.
- Use a light coat of oil – A small amount of fat helps facilitate browning.
- Stir or flip potatoes midway through cooking for even reheating.
- Season potatoes again before or after reheating to boost flavor.
- Avoid adding any moisture during reheating as that leads to sogginess.
- Cook at a high temperature (400°F) to crisp properly.
- Watch reheating time closely to prevent burning or drying out.
With the right reheating technique, those leftover roasted potatoes can taste nearly as good as the original version!
How long do reheated roasted potatoes last?
Properly stored, reheated roasted potatoes will keep for:
- Room Temperature – Up to 2 hours
- Refrigerator – 3 to 5 days
- Freezer – 2 to 3 months
Let potatoes cool completely before storing to maximize freshness. Place in an airtight container in the fridge or freezer. Frozen potatoes won’t recrisp as well when reheated a second time.
For best quality, try to eat reheated roasted potatoes within a couple days. Discard if you notice any off smells or textures.
Can you reheat sweet potatoes the same way?
Yes, the same reheating methods used for roasted white or russet potatoes also apply to leftover roasted sweet potatoes.
Sweet potatoes have a tendency to become mushy when reheated, so crisping them back up in the oven or air fryer is ideal. Microwaving is okay, just exercise caution not to overcook them.
Adjust seasonings after reheating sweet potatoes, adding a touch of brown sugar, maple syrup or spices to liven up the flavor.
What about reheating other roasted veggies?
Oven roasting is a delicious way to prepare many veggies beyond just potatoes. Luckily, all your leftover roasted vegetables can be revived with similar reheating techniques:
Root Vegetables
Roasted root veggies like carrots, parsnips, turnips and beets reheat well in the oven or air fryer. A quick spritz of oil helps recrisp the exterior.
Cruciferous Vegetables
Brussels sprouts, broccoli, cauliflower and cabbage can all be revived in the oven or air fryer. Microwaving works too but may lead to mushiness.
Asparagus, Green Beans & Peppers
Quick-cooking veggies may only need a short time in the oven or microwave to reheat without overcooking.
Onions & Mushrooms
Sauteeing on the stovetop with a bit of butter or oil works great for reheating roasted onion and mushrooms.
Squash & Root Vegetables
Dense vegetables like squash, eggplant and zucchini can be effectively reheated using any of these methods. Just watch cooking times closely.
Monitor all veggies when reheating and stop when piping hot and slightly browned in spots. Vegetables easily go from perfectly warmed through to burnt and dried out.
Can you reheat them in an instant pot or slow cooker?
It’s best not to reheat roasted potatoes or vegetables in an instant pot, slow cooker or other multi-cooker appliance. The low, moist heat will cause them to become soggy and lose any crispy texture.
An instant pot or slow cooker works well for making roasted potatoes and veggies from scratch. But stick to higher, dry heat methods like the oven or air fryer when reheating leftovers.
What about reheating roasted potato wedges or fries?
Leftover roasted potato wedges and fries also reheat wonderfully with these simple tricks:
Oven Method
- Preheat oven to 450°F.
- Place wedges or fries on a baking sheet in a single layer.
- Drizzle lightly with oil and season with salt.
- Bake 5-10 minutes until hot and crispy.
Air Fryer Method
- Toss wedges or fries with a teaspoon of oil.
- Air fry at 400°F for 4-8 minutes, shaking halfway.
- Season again with salt after reheating.
The high heat helps revive the crispy texture. Take care not to overcook, as the small pieces can burn quickly.
What about reheating roasted garlic potatoes or herb potatoes?
Roasted potatoes flavored with garlic, herbs, or spices can all be reheated using the same techniques. The oven or air fryer will bring out that great roasted garlic aroma and flavor again.
When reheating garlic roasted potatoes, consider rubbing the potatoes with a peeled clove of raw garlic for an extra punch of flavor.
For herb roasted potatoes, sprinkle a bit more dried or fresh herbs over the potatoes before reheating. Or add extra seasoning after they come out of the oven or air fryer hot.
Any potatoes roasted with spices like paprika, curry powder, or chili powder can be treated similarly. Just shake on a touch more spice blend after reheating to brighten up the flavors.
What are the best potatoes to use for roasting?
The varieties of potatoes that roast the best include:
- Russet – Fluffy, dry texture ideal for crisping.
- Yukon Gold – Waxy, hold shape well when roasted.
- Red potatoes – Firm, withstand high oven heat.
- Fingerling – Creamy interior and crisp skin.
- Sweet potatoes – Roast up sugar sweet with caramelized edges.
Avoid thinner skinned or higher moisture potatoes like new or purple potatoes, as they tend to fall apart when roasted.
For even roasting, cut potatoes into equal sized pieces. Leave small potatoes whole. Parboil russets briefly for extra fluffy interiors.
Toss potatoes in oil and seasoning before roasting at a high temp (400-450°F) until deeply golden brown and tender inside.
How can you use up leftover roasted potatoes?
Don’t let those reheated spuds go to waste! Enjoy roasted potatoes throughout the week by:
- Topping salads or bowls
- Turning into potato salad
- Adding to omelets, frittatas or breakfast hash
- Tossing into soups, stews or chili
- Serving with eggs for breakfast
- Piling onto nachos
- Folding into mashed potatoes
- Layering into grilled cheese sandwiches
- Chopping over taco salad
Get creative with leftovers! Roasted potatoes make excellent toppings for casseroles, pizza, pasta and more. Simply reheating them provides easy sides for future meals.
Conclusion
Oven roasted potatoes can absolutely be reheated to be just as crispy and delicious as originally made. To retain texture and prevent drying out, use the oven or air fryer to gently crisp them back up. With the proper storage, they will keep for several days after reheating. Revive other roasted veggies the same way. Following these tips for reheating roasted potatoes will have your leftovers tasting like new again.