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Easy Delicious Make-Ahead Roasted Herb 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.”

Perfect.

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 (20 x 13 x 2) disposable aluminum 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.

 

The seasonings make the potatoes!

The biggest problem most people have with potatoes, especially potatoes for a crowd, is they under-season them.  Potatoes take a lot of seasoning to really taste good.  In my large group recipe, I call for:

  • 4 tablespoons dried, chopped rosemary – divided between 2 pans
  • 4 tablespoons kosher salt – divided between 2 pans
  • 4 tablespoons garlic powder – divided between 2 pans
  • 1 teaspoon black pepper – divided between 2 pans

Don’t worry, that’s not too much.

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

 

4.8 from 5 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
Ingredients
  • 11 pounds 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)
  • 1/2 cup canola oil to coat vegetables - Divided between 2 pans
  • 4 tablespoons dried rosemary rough chopped - Divided between 2 pans
  • 4 tablespoons Kosher salt - Divided between 2 pans
  • 4 tablespoons garlic powder - Divided between 2 pans
  • 1 teaspoon black pepper - Divided between 2 pans
Special Equipment
  • 2 (13 x 20 x 3 inch) aluminum roasting pans - These are sold as Steam Table pans – Full Size
Instructions
  1. Chop unpeeled potatoes and onions into large (1 inch sized) pieces.  

  2. Divide chopped potatoes and onions between 2 large aluminum roasting pans. Pour 1/4 cup oil over each pan of vegetables.  Toss the vegetables to coat them with the oil.

  3. Sprinkle each pan of potatoes with 2 tablespoons kosher salt, 2 tablespoons rosemary, 2 tablespoons garlic powder and 1/2 teaspoon pepper. Toss again to distribute seasonings.  Roast at 350 degrees for an hour. Stir the vegetables two or three times during the hour.  The vegetables are done when an inserted fork meets with no resistance.

MAKE AHEAD NOTE:
  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

4.8 from 5 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
Ingredients
  • 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
Instructions
  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

Another great choice is my family Potato Salad recipe.  It’s wonderful!

Potato Salad for a crowd

23 Comments

  1. Nancy Klein

    I’ve made these in hot oven and after sitting awhile they turn grey and get wrinkled. Will this happen if I bake and hold them in a cambro? For a wedding for 150 people

    Reply
    • Betsy Edwards

      Good question. I’ve never tried that, so I can’t tell you. I held them recently in a cooler after cooking and when I served them 45 minutes later they were still hot and good.

      Reply
  2. Monique Crawford

    Hello Betsey I need a little of advice, I want to serve these potatoes at a birthday party I’m catering for around 300 guest, I’m kind of lost on how to prepare ahead of time due to the time i have before the party. I’ve read and reread everything you suggest and ideas on how to plan and use time wisely, if you would tell me a time saving way to prepare potatoes ahead without freezing them and when I should reheat them before guest arrive. is it good to serving them from a chaffing dish?

    Reply
    • Betsy Edwards

      Hi Monique,
      Sorry for the late response, I was out of town for the Holidays. I would make the Roasted Herb Potatoes up to 2 days prior, then I would re-heat them in an oven, uncovered at 350 degrees F for 1 hour. (Do this 2 hours prior to serving so you have some leeway if your oven temp is off). You can certainly serve them from a chaffing dish, but make sure anything you put in the chaffing dishes is reheated to serving temperature prior to putting it in the chaffing dish. Don’t use the chaffing dish to reheat. That doesn’t work. A nice trick is to get a chaffing dish that is the same size as the full size aluminum steam table pan you’ll use to cook them in, then set the aluminum steam table pan directly in the chaffing dish – it makes for an elegant presentation and easy clean up! When I cook for 150 – 300 guests, I always make everything in advance, and start my reheating 60 minutes prior to what’s called for and then just keep it warm in the chaffing dishes and/or roaster ovens. Much less stress on you that way! Let me know how it turns out and I’m sure it will go great! By the way, consider my Pulled Pork for a Crowd https://www.alohadreams.com/pulled-pork/
      It’s a great make ahead dish, reheats beautifully and a no-fail, proven winner.

      Reply
  3. Daniel D Martinez

    Aloha! Love your recipes! Just wanted to know if you meant to have 4 Tbsp of Rosemary,salt,garlic in the list of ingredients then reduce the amount to 1 Tbsp in the recipe? Thanks. Daniel Martinez.

    Reply
    • Betsy Edwards

      I’ve made these potatoes several times recently and concluded they are even better with the increased amount of rosemary, salt and garlic. I’ve corrected the recipe to match the ingredients list. Mahalo for the heads up!!

      Reply
    • Betsy Edwards

      Hi Daniel, I’ll fix that. I’ve made these potatoes several times since and have increased the spices each time. I’m finding they are even better with the 4 tablespoons. I’ll correct the recipe to reflect that. Mahalo for the heads up!

      Reply
  4. Laura


    The guidance and recipe is greatly appreciated. I made this with 60 pounds of potatoes. I served 140 people, we had lots leftover, but I thought the quantity called for in the recipe may have not been enough.
    Excellent recipe, although I did increase the amount spice used and could have used more. The rosemary was delicious though.
    Thank you again. The potatoes were a big hit at the wedding.

    Reply
  5. Kim

    I am planning to make this for a brunch. You mention 2 different sized pans for the recipe for 50 servings. Should we be roasting in two 11 x 9 x 2 1/2 inch pans or in two 13 x 20 x 3 aluminum roasting pans?

    Reply
    • Betsy Edwards

      For the large group recipe use two 13 x 20 x 3 aluminum roasting pans. These are sold as Steam Table pans – Full Size. Anything roughly this size will do.

      Reply
  6. Yvonne

    Hi,
    I have a quick question. You mention that the potatoes can be prepared ahead and then reheated in an uncovered roaster. Does the whole 50 servings go in at once or do you have to reheat them 1 tray quantity at a time? Also what size roaster do you recommend?
    Thanks!

    Reply
    • Betsy Edwards

      Hi Yvonne,
      It will depend on the size of your roaster oven. I fill mine about 3/4 full with the potatoes, which gives me room to stir them. My favorite roaster oven is the Nesco 18 quart. Most or all of your potatoes should fit in it with room to stir. The main reason I like it is that it uses a ‘Circle of Heat’ heating element that wraps around on the side for moist, even cooking. It keeps the food from burning on the bottom, (which can easily happen with heavy dense food items and a cooking element on the bottom of a roaster oven). The automatic temperature control maintains even cooking temperatures from 200 degrees to 450 degrees. I liked it so well I bought 2!
      Here’s my Amazon affiliate link to it if you’re interested. Stop back in and let me know how your even turns out!
      https://www.amazon.com/gp/product/B003I4F7D0/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003I4F7D0&linkCode=as2&tag=aloha0921-20&linkId=8377d24f64587b6014049e6cb6b6a1c1

      Reply
  7. Christy

    Does the oil & spices need to be cut in half since there are two pans for the recipe? Or are those measurements meant to be for (1) pan?

    Reply
    • Betsy Edwards

      Hi Cristy,
      The biggest problem most people have with potatoes, especially potatoes for a crowd, is they under-season them.  Potatoes take a lot of seasoning to really taste good.  For each pan, you’ll want:

      1 tablespoon dried, chopped rosemary
      1 tablespoon kosher salt
      1 tablespoon garlic powder
      1/4 teaspoon black pepper
      for each pan of potatoes. 
      Don’t worry, that’s not too much. I’ve updated the recipe to make that more clear! Thanks for the question.

      Reply
  8. 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.

    Reply
  9. cooper

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

    Reply
    • Betsy Edwards

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

      Reply
      • Frank Smith

        I am looking to prepare this same for about 40 servings, and I had the same question about reheating in a conventional oven.
        Thanks!

        Reply
        • Mary

          Hi Betsy, I was wondering if you ever reheated these in a conventional oven? I too, like Frank, would be interested to make this recipe (probably with about 8-10 lbs of potatoes) and reheat in regular oven and wanted to see if the estimate you gave was accurate.

          Reply
          • Betsy Edwards

            Hi Mary,
            This is an estimate only. I haven’t tried it, but I plan to try it in December. What I’m planning to do is: Heat the oven to 400 degrees, keep potatoes in the disposable aluminum roasting pan and cover them with foil. Re-roast them until they’re warm all the way through, I’m guessing from room temperature this will take about 20 – 30 minutes. If the potatoes have been in the refrigerator, I’d plan on 30 – 40 minutes. Once they are hot, I’d remove the foil and roast for another 5 – 10 to crisp up. I promise I’ll try it and let everyone know or if you try it, please let me know. : )

  10. Diane


    Really great recipe. Thank you

    Reply
  11. 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 (https://idahopotato.com/dr-potato/baking-multiple-potatoes) 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:
    https://www.alohadreams.com/serving-quantity-for-a-large-group/
    https://www.alohadreams.com/how-to-serve-a-large-group/

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

    Reply
  12. 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?

    Reply

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