[foodie5951]

I am making roasted potatoes with garlic and herbs for about 200 people and some say use red potatoes and some say russets, so I was wondering what the opinion of the forum might be. In the past I have always used new potatoes, but now I am curious about using russets, I would think that they would be too starchy and not hold their shape as well as new potatoes. Also, how many potatoes should I make for 200. Thanks in advance.

[damack]

well is this going to be a plated meal or not?

if it is i would say 4oz per person so thats 50lbs but i would do a little extra to make sure you have enough

if its a buffet i would make a little more per person maybe around 6oz per person because take more then they can eat, so maybe so closer to 65lbs

also i would use russets there cheeper and if you use good herbs they will tast fine

[foodie5951]

thanks damack, it is a buffet. About the type of potatoes though, I'm more concerned about them falling apart if they are russets than I am about the taste, because I'm pretty sure they will taste fine. So do you think the starcheness(sp) of the russets will make them more unstable or not?

[Mapiva]

Originally Posted by foodie5951

thanks damack, it is a buffet. About the type of potatoes though, I'm more concerned about them falling apart if they are russets than I am about the taste, because I'm pretty sure they will taste fine. So do you think the starcheness(sp) of the russets will make them more unstable or not?

I find that russets tend to break apart after roasting. I like to use Golden Yukon, they're not as waxy as the red potatoes, but they also don't crumble like the russets. Also in a buffet setting where their temperature might drop they don't tighten up like the reds.

[chefstat]

on the portion size i think 6 oz is right on if potatoes are the only starch. if not you can probably drop this down. i generally figure that one hotel pan will serve 30 people if there are servers serving the food, and 20 if it is self service.

[foodie5951]

thanks for all your responses, as for the amount, the hotel pan size equation was spot on for what I needed, that is much easier to figure out than having to rely on pounds of potatoes.

[chefstat]

that is a pretty fair average, but bear in mind that any number of factors can effect that. i always err on the safe side because having to hustle when the food is running out can be a miserable experience that will leave you wishing you cooked another $10 of potatoes.

[foodie5951]

thanks chefsat, I always make sure I have more than necessary, I just don't want to have way too much.

[chefstat]

no problem at all.