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Roasted Potatoes
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 200 Servings
Ingredients:
- 60 pounds potatoes washed, cut into chunks,
and kept in water
- salt and pepper, to taste
- 1 quart extra virgin olive oil
- 1 ounce fresh rosemary chopped
- 1 ounce fresh sage chopped
Method:
Drain potatoes from water. And let air dry a bit. Toss with salt,
pepper and oil and place in a large roasting pan in a 400 degree
oven. When cooked halfway, add herbs and stir. Potatoes are finished
when golden and crisping on outside and creamy on inside.
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