|
Post by admin on Sept 7, 2006 0:42:43 GMT -5
Roasted Red-Skinned Potatoes
17 pounds red-skinned potatoes -- unpeeled, cut into irregular 2-inch chunks, or left whole if small 24 ounces olive oil 2 ounces salt 1 tablespoon cracked black pepper 1 ounce minced garlic (optional)
Place potatoes in large bowl.
Pour olive oil over potatoes. Stir to coat. Drain excess oil from potatoes.
Sprinkle salt, pepper, and garlic over potatoes. Stir to coat. Spread potatoes in a single layer on oiled baking sheets. Roast potatoes at 400°F until tender and golden brown. 30-35 minutes.
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
VARIATIONS:
Rosemary Roasted Potatoes. Delete garlic if desired. Sprinkle 1/2 oz finely minced fresh rosemary on potatoes along with the salt and pepper. Garnish with fresh sprigs of rosemary. May substitute Yukon Gold or other yellow potato.
Oven Roasted Sweet Potatoes with Soy Sauce. Substitute peanut oil for olive oil and sweet potatoes for red potatoes. Delete garlic. Take sweet potatoes out of the oven after 30 minutes and drizzle with 1/3 cup soy sauce. Roast for an additional 5 minutes or until tender. Serve sprinkled with 8 oz toasted almonds and 1 oz coarsely chopped fresh parsley.
|
|