Roasted Potatoes
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 200 Servings

  • 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

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.




   Published: February 2005