I suggest you make the parathas fresh right before you want to eat and serve straight from the griddle/tawa. But you can prep and make the dough and potato stuffing and store it in an air-tight container in the refrigerator. If you want to cook ahead of time, say for a dinner get-together, you can semi-cook (half done) the parathas without the oil. You can cool and store them in parchment paper and foil and refrigerate them for a couple of days. And when ready to serve, heat them and finish with ghee/oil. If you want to freeze them, cook the parathas till half done without any oil. Cool them, place a parchment paper between each paratha, and make a stack of 5-6 parathas. These stacks can easily be stored in a freezer-safe bag or an airtight container and frozen for around 3-4 weeks. When you want to eat, take out the frozen paratha and cook it on a hot griddle using oil/ ghee until both sides are perfectly golden brown.