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Easy Make-Ahead Roasted Rosemary Potatoes for 50
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.
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.
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.
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.
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Oven Roasted Rosemary Potatoes for 50
Yield: 50 (4 to 5 oz.) servings
- 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
- 2 (11 x 9 x 2 inch) aluminum roasting pans
Chop unpeeled potatoes and onions into large (1 inch sized) pieces.
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.
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.
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
- 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
Place a rimmed sheet pan in the oven and preheat oven to 400 degrees F.
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.
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.
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.
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.
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