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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?
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.
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