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17 pounds red-skinned potatoes, unpeeled, cut into irregular 2-inch chunks, or left whole if small
24 ounces olive oil
2 ounces salt
1 tablespoon cracked black pepper
1 ounce minced garlic (optional)
Servings: 50
1. Place potatoes in large bowl.

2. Pour olive oil over potatoes. Stir to coat. Drain excess oil from potatoes.

3. Sprinkle salt, pepper, and garlic over potatoes. Stir to coat. Spread potatoes in a single layer on oiled baking sheets. Roast potatoes at 400°F until tender and golden brown. 30-35 minutes.

VARIATIONS:

Rosemary Roasted Potatoes. Delete garlic if desired. Sprinkle 1/2 oz finely minced fresh rosemary on potatoes along with the salt and pepper. Garnish with fresh sprigs of rosemary. May substitute Yukon Gold or other yellow potato.

Oven Roasted Sweet Potatoes with Soy Sauce. Substitute peanut oil for olive oil and sweet potatoes for red potatoes. Delete garlic. Take sweet potatoes out of the oven after 30 minutes and drizzle with 1/3 cup soy sauce. Roast for an additional 5 minutes or until tender. Serve sprinkled with 8 oz toasted almonds and 1 oz coarsely chopped fresh parsley.
 
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