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
  • 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
  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.

  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.