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Wonderful easy Make-Ahead Roasted Rosemary Potatoes for 50

Oven Roasted Potatoes

What’s not to like.

There’s no peeling, and just a bit of chopping.  You can make this up to 2 days in advance.  It re-heats beautifully. And the ultimate test of a great large group recipe?  I’ve had several people say, “Wow.  I’m going to make a smaller version of this for my family.”


You’ll be using two large (13 x 20 x 3) aluminum roasting pans for each batch to serve 50.  Here’s what they look like in one of the pans fresh from the oven.

Potatoes for a Large Group

You can also make these for a smaller crowd (like your family) on a sheet pan just as easily like I’ve done below.  They are FANTASTIC.  (Disclosure: I really love, love potatoes, so I’m not even remotely a fair judge.  But rumor has it, these are very good.)    The Family-sized recipe follows the Potatoes for 50 recipe.

Potatoes for a Large Group

I first made this recipe for the 150 person cast and crew of our church’s production of Savior of the World.  Three of us each made one batch (one batch uses two aluminum roasting pans) to serve 50.  That means for 150 servings we had 6 large (11 x 9 x 2 1/2 inch) heavy duty disposable aluminum roasting pans full of potatoes.  You can use a different size pan as long as you don’t use a deeper pan which will increase the cooking time.  If you are making more than 2 pans in one oven it will also increase the cooking time by about 15 – 20 minutes.

Multiple members of the cast and crew came back for seconds on the potatoes and when we were done there were none left.

Mission accomplished.

You can certainly use white or yellow onions if sweet are not available.  Often white or yellow onions are smaller than the sweet onions, so I’d pick up 3-4 more if you’re using white or yellow.

Pin for Later

Megs Breakfast Casserole

Or Make Now.

Oven Roasted Rosemary Potatoes for 50


5 from 2 votes
Roasted Potatoes and Onions
Roasted Potatoes and Onions for a Crowd
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Yield: 50 (4 to 5 oz.) servings 

Course: Side Dish
Cuisine: American
Servings: 50 people
Author: Betsy Edwards
  • 11 lbs Yukon Gold potatoes (or other yellow potatoes) cut in 1-inch chunks or wedges
  • 10 large onions , chop in large pieces, (you can use white, yellow or sweet)
  • 1/4 cup canola oil to coat vegetables
  • 2 tablespoons dried rosemary rough chopped
  • 2 tablespoons Kosher salt
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
Special Equipment
  • 2 (11 x 9 x 2 inch) aluminum roasting pans
  1. Instructions:
  2. Chop unpeeled potatoes and onions into large (1 inch sized) pieces.  

  3. Put chopped potatoes and onions in a very large aluminum roasting pan. Pour oil over the vegetables.  Toss the vegetables to coat them with the oil.

  4. Sprinkle the potatoes with kosher salt, rosemary, garlic powder and pepper. Toss again to distribute seasonings.  Roast at 350 degrees for an hour. Stir the vegetables two or three times during the hour.  When an inserted fork meets with no resistance the vegetables are done.

  1. Can be made up to 2 days in advance, covered, and refrigerated.  When ready to serve reheat, UNCOVERED, in a roaster oven on high until hot (about 15 - 30 minutes), stirring several times - - - then REDUCE HEAT to low to hold for up to 2 hours.  


Family-sized Oven Roasted Rosemary Potatoes

5 from 2 votes
Roasted Potatoes
Oven Roasted Rosemary Potatoes - Family Sized
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Betsy Edwards
  • 3 pounds Yukon Gold potatoes cut in 1-inch chunks or wedges
  • 2 large sweet onions chopped in large pieces
  • 1/4 cup vegetable oil
  • 2 teaspoons dried rosemary roughly chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  1. Place a rimmed sheet pan in the oven and preheat oven to 400 degrees F.

  2. Cut the potatoes in half or quarters and place in a large bowl.  Peel and chop the onions in large pieces and add to the potatoes.

  3. Add the oil to the bowl with the potatoes and onions and toss until the vegetables are well coated.  Evenly sprinkle with the salt, pepper and rosemary and toss again to evenly distribute the seasonings.

  4. Carefully pour the vegetables onto the sheet pan and spread out into 1 layer.  At 15 minutes and again at 30 minutes, stir with a spatula to change sides of vegetables in contact with hot pan.

  5. Roast in the oven 45 minutes to 1 hour or until potatoes are fork tender, brown and crisp.  Remove the potatoes from the oven, season with salt to taste and serve hot.

Here’s some additional large group potato recipes.

Hash Browns for a large crowd

And everything you need for a successful Potato Bar.

Potato Bar for a large crowd


  1. Ann Plumb

    Could you make this in a large electric roaster? They would be stacked on one another. I would like to just cut them in half,so how would you adjust the cooking time?

  2. Betsy Edwards

    Hi Ann,
    I’ve made these potatoes quite a few times (in this 1″ chunk format) and assigned them out to others as well. Everybody really likes these potatoes with folks often coming back for seconds. I’ve never tried them cut in half in a large electronic roaster, but I believe they would do fine. There are about 27-30 potatoes in a 10-pound bag of No. 1 potatoes. These should all fit in your roaster oven just fine. A half potato will cook in a regular oven at 400°F for about 30-40 minutes. Depending on your roaster oven I’m guessing it and will probably take between an 1 hour to 1 hour and 30 minutes to cook stacked and cut in halves.

    If I was going to cut them in half and cook them in a roaster oven, I would do the following:
    1. Make sure the inside surface of the roaster is well greased.
    2. Set your electric roaster to 400 degrees Fahrenheit. Add the prepped potato halves, making sure the potatoes don’t touch the sides so they don’t stick. Also don’t wrap them in foil to bake as this just steams the potato, makes the skin soggy and slows down the cooking process.
    3. Replace the roaster oven cover and set a timer for 1 hour (they may need up to an additional 30 – 45 minutes).
    4. Start testing them with a knife at the 1 hour mark. Once the internal temperature of the potato reaches 210 degrees F or a knife can be inserted with no resistance, they’re done.

    According to Dr Potato with the Idaho Potato Commission ( 29 WHOLE potatoes will take about 1 hour and 45 minutes in a roaster. Since I don’t know the exact time for the half potatoes, if we’re off on the time, it would certainly impact your serving schedule one way or the other (under-done potatoes which are nasty or not eating on time, which is also unacceptable – especially if you’re serving a large group).

    BUT (good news) – one of the characteristics I strive for in all my Large Group recipes is its ability to hold without impacting the quality – and I know from experience these potatoes hold REALLY well. SO – – – what I would do is to assume they are going to take the full 1 hour and 45 minutes and start cooking them 2 hours before you’re due to serve them. That way in case they DO take the full 1 hour 45 minutes, you have plenty of time. If they take less than that, no problem! Simply remove the lid, REDUCE the roaster to LOW (200-225) and and let them sit uncovered, checking on them every 15-20 minutes.

    One other option: These can be made (in the chunk version) up to 2 days in advance, covered, and refrigerated. When ready to serve reheat, UNCOVERED, in a roaster oven on high until hot (about 15 – 30 minutes), stirring several times – – – then REDUCE HEAT to low to hold for up to 2 hours.

    Here’s a couple links which may be helpful if you’re serving a large group:

    I’d really love to hear how it turns out!
    Best wishes,

  3. Diane

    Really great recipe. Thank you

  4. cooper

    How do you reheat them in the oven? Not a slow cooker. How long and covered or uncovered?

    • Betsy Edwards

      How many are you serving? It will impact my answer somewhat.

  5. Tara C

    Thanks so much for sharing this recipe. The potatoes were DEE-LISH. I made them for church for our Easter brunch. Everyone loved them.


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