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Rosemary Roasted Potatoes

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course : Sides Starch
Servings : 25 Portions
Calories : 110kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 2.1 kg Potatoes skin on
  • 80 ml Olive Oil extra virgin
  • 8 gm Rosemary fresh
  • 1.5 tsp White Pepper
  • ½ tsp Salt

Instructions

  • Wash potatoes and transfer to ½ size- 2” deep production pans. Add ½ pan of water. Cover with plastic wrap and aluminum foil.
  • Place pan in Multigen for 50 minutes. When cooked, remove and drain off water.
  • Add in remaining ingredients and gently mix with a spatula.
    Serve Hot.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: allow to cool and plate alone or as a side dish. Place on the hot side of the tray prior to service.
  • Garnish: Rosemary sprig or chopped herbs
    Food Accompany: Bruschetta Chicken or other appropriate proteins

Notes

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