I have done this! Wrap your potatoes in aluminum foil and place in electric roasters. You can get about 30-35 potatoes in each roaster. I started them at 400 at 7:00 am. About 8:30, we took the ones on the outside and place the inside ones on the outside. and put the outside ones on the inside. We then kept watching them and switching some around. They were done by 11:00 a.m.
There are many recipes which include roasted garlic. One can add roasted garlic to many Italian dishes including spaghetti sauce and lasagna. Chicken is great with roasted potatoes, seasoned with roasted garlic. Roasted garlic mashed potatoes are a popular side dish.
I would make 38-40 pounds
I would make 3.5 pounds
I would do 4.5 pounds of potaato
They were and still are used for eating, in many forms, such as fried, roasted, boiled etc. Potatoes can be used in many meals for cooking and in Ireland they are used extensively.
If you are making mashed potatoes from raw potatoes, generally one potato per person. If you are using instant potatoes, then figure one cup of cooked potatoes per person.
I believe it takes about 4 potatoes to make the pound!
25 pounds should be plenty.
Many people serve turkey dinner for special occasions such as Christmas and Thanksgiving. A typical turkey dinner normally consists of a roasted turkey served with stuffing, mashed potatoes, gravy, and vegetables. Cranberry sauce is served to top off the turkey.
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The average serving size (in a restaurant) is 8oz of starch on the plate. So I would guess you're not meaning roasted whole, but cut into rondelles, seasoned and then roasted [I'm also assuming your potatoes will be about 1lb (or 16oz) a piece]. I would say around 75 potatoes. NOTE: if you have a lot of other side dishes i would suggest cutting that number as not everyone may want those potatoes. keep the other side dishes to weight in accordance to the principle of 8oz starch 6oz vegetables 4-8oz meat' portioned accordingly. Hope that helped
To create authentic gnocchi, the potatoes need to be roasted in their skins and not boiled as so many recipes indicate. Once roasted the skins need to be removed prior to flouring, shaping and then eventually boiling.