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Rosemary Roasted Potatoes-400
Yield 400 -4oz srvngs Ingredients
- 3/4 cup salt
- 2 cups rosemary, ground
- 2.5 quarts onion powder
- 100 pounds potatoes, white, fresh, wedged
- 2 cups shortening, vegetable
- 1 1/3 cups black pepper
Directions
- Combine salt, rosemary, onion powder and pepper.
- Wash potatoes and dry, cut in 1/4's, toss with seasonings and oil.
- Lightly spray sheet pans with cooking spray. Place 8-1/2 pounds or 1-3/4 gallons seasoned potatoes on each pan.
- Using a convection oven, bake 20 minutes at 350 F. on high fan, closed vent.
- Lightly spray potatoes. Bake 15 minutes longer or until tender and light brown.
- CCP: Hold at 140 F. or higher for serving.
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