Q: I am planning a wedding menu and would like to serve roasted potatoes. We have about 200 guests attending. Is this do-able? How long do I cook them and what size pans should I use? What can I do to keep them from becoming too soft?
A: Generally, to keep potatoes from being soft start with a high solids (starch) potato such as an Idaho Russet Burbank variety. I’d order a smaller size, such as a carton of 100 or 120 count if you want each chunk to have some skin on it. For a nice golden color I like to use a mixture of 50/50 olive oil and butter that has been melted. Oven bake, single level, on sheet pans. Sometimes I add a little dried paprika or even turmeric to get a nice contrast of color. I think you could cook until fork tender, about 185° F, but you’ll have to experiment with the times. Usually they are done if placed on a room temp pan at 425° F for about 25-45 minutes, depends on the size of the cuts (chunks take less time than wedges).
Here is a video that may be of help if you do wedges:
If serving right afterwards, just place into a heat cabinet or hot box until needed. Transporting makes it a little harder to keep crisp. Can you cool and re-heat at the event? If not, place into steam table inserts and at the other end use chafing dishes and portable heat to keep warm.
This entry was posted on Monday, May 2nd, 2011 at 8:11 am and is filed under Consumer, Cooking Potatoes, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.