Best 3 Roasted Potatoes For A Crowd Recipes
Roasted potatoes are a versatile and hearty dish that can be enjoyed as a side or main course. They are perfect for a crowd, as they are easy to make and can be customized to suit any taste. This article provides three delicious roasted potato recipes that are sure to be a hit at your next gathering.
The first recipe is for classic roasted potatoes. These potatoes are simply tossed with olive oil, salt, and pepper, then roasted until golden brown and crispy. The second recipe is for garlic Parmesan roasted potatoes. These potatoes are coated in a flavorful mixture of garlic, Parmesan cheese, and herbs, then roasted until tender and slightly browned. The third recipe is for loaded roasted potatoes. These potatoes are topped with cheese, bacon, and chives, then roasted until the cheese is melted and bubbly.
No matter which recipe you choose, you are sure to enjoy these delicious roasted potatoes. They are a perfect addition to any meal and are sure to be a hit with your family and friends.
ROASTED VEGETABLES FOR A CROWD
Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
Provided by SZYQ1
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
- Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
- Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
- Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
- Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
- Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
- Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
- Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 g
ROASTED POTATOES FOR A CROWD
I make these potatoes for parties and family get togethers, everybody loves them. You can use russet or red potatoes, I usually use half of each. This recipe doubles well for larger parties.
Provided by Sandy Mika
Categories Potatoes
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. wash and chop potatoes (you can wedge them or cube or slice them, I just wedge them myself). place in baking pan and toss to coat evenly with olive oil.
- 2. sprinkle packages of onion soup mix, oregano, basil,adobo, sazon, salt & pepper over potatoes. Toss to coat potatoes evenly with seasonings.
- 3. cut butter into little pats and dot on top of potatoes.
- 4. cover with foil, and bake at about 350* for about an hour to an hour and a half, stir after about 45 minutes, continue baking until potatoes are tender. these can also be made on the grill in a foil pan, with close attention as to not let them burn
- 5. serve with a dallop of sour cream on top.
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Tips:
- Choose the right potatoes: Yukon Gold, Russet, and Red potatoes are all good choices for roasting.
- Cut the potatoes into even-sized pieces: This will help them cook evenly.
- Toss the potatoes with oil, salt, and pepper: This will help them get crispy on the outside and tender on the inside.
- Roast the potatoes at a high temperature: This will help them get crispy and browned.
- Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
- Roast the potatoes until they are tender on the inside and crispy on the outside: This will take about 30-45 minutes.
- Serve the potatoes immediately: They are best when they are hot and crispy.
Conclusion:
Roasted potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect roasted potatoes for a crowd.
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