Ask Dr. Potato
With 745 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
How Do I Cook A Large Quantity Of Baked Potatoes In A Commercial Convection Oven?
I will be using a commercial convection oven to bake 70 potatoes wrapped in foil. Can you advise me on the length of time and what temperature to set the oven on? I know that it will take less time but do not know what temperature to set the oven?
As a general guide line with the convection oven you can bake the potatoes at 375 degrees F versus a higher temp in a conventional oven. Still, I have found 400 degrees F for 55-60 minutes works well and the potatoes are fully cooked when they reach 210 degrees F. I always try to place the potatoes in a single level on a sheet pan so seventy might take a couple of racks. This provides air circulation and more even cooking than baking lots of potatoes in a 4-6-inch-deep pan. The size of the potato can make a difference too, we usually say one hour for a 70 count potato, typically the same size as the loose potatoes at a grocery store. Smaller sizes take less, recently had one of our growers give a friend a couple of 2 pound each russets from Idaho, it took two hours to bake up dry and fluffy. So, larger sizes take longer than our "official" recommendation.
Not a fan of foil, as the russet potato from Idaho is about 80% water and so sealing up in aluminum foil yields a steamed, rather than baked end product. If you can, baked first then using an oven mitt, wrap in foil.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Click here to submit »