NESCO 18 QUART ROASTER OVEN RECIPES

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ROASTED POTATOES FOR A LARGE GROUP | ALOHA DREAMS



Roasted Potatoes for a Large Group | Aloha Dreams image

Yield: 50 (4 to 5 oz.) servings 

Provided by Betsy Edwards

Categories     Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 50 people

Number Of Ingredients 8

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)
2 (13 x 20 x 3 inch) aluminum roasting pans ( - These are sold as Steam Table pans – Full Size)

Steps:

  • Chop unpeeled potatoes and onions into large (1 inch sized) pieces.  
  • 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.
  • 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:

ROASTED POTATOES FOR A LARGE GROUP | ALOHA DREAMS



Roasted Potatoes for a Large Group | Aloha Dreams image

Yield: 50 (4 to 5 oz.) servings 

Provided by Betsy Edwards

Categories     Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 50 people

Number Of Ingredients 8

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)
2 (13 x 20 x 3 inch) aluminum roasting pans ( - These are sold as Steam Table pans – Full Size)

Steps:

  • Chop unpeeled potatoes and onions into large (1 inch sized) pieces.  
  • 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.
  • 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:

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