YIELD: 42 servings
9 lbs. raw fingerling potatoes
3 Tbsps. vegetable oil
2 Tbsps. garlic powder
2 Tbsps. onion powder
2 Tbsps. dried dill weed
2 tsps. salt
1 ½ tsps. black pepper
1. Preheat oven to 375°F. Scrub potatoes and cut each lengthwise in half.
2. Toss potatoes with oil, garlic powder, onion powder, dill weed, salt and black pepper.
3. Place potatoes in single layer on parchment-lined sheet pans cut side down. Be careful not to crowd potatoes. Roast in oven 20-25 minutes or until browned and tender. Internal temperature should reach 135°F. Hold hot or above 135°F until ready to serve.
Photo and recipe: U.S. Potato Board
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