THE SOUP KITCHEN GOT IN 300 POUNDS RED POTATOES FROM THE ROTARY CLUB. THANKS ENJOY DAN:

ROSEMARY-GARLIC ROASTED RED POTATOES by CHEF DAN:

Serves 30-40



INGREDIENTS:



1/4 cup olive oil

1/4- cup butter, melted

10 pounds red potatoes, scrubbed and cut into wedges

1/2- cup lemon juice

20 garlic cloves, minced

1/4- cup fresh rosemary (stems removes)

2 tablespoons fresh thyme

2 tablespoons salt

1 tablespoon ground black pepper

1 cup parmesans cheese



DIRECTIONS:



1. Preheat oven 400 degrees.

2. Prepare 2 or 3 large baking sheets with cooking spray.

3. Stir together the olive oil and melted butter.

4. Place the potato wedges in a large bowl.

5. Pour the butter mixture over the potatoes; toss to coat.

6. Mix together the lemon juice; mince garlic, fresh rosemary, thyme, salt, pepper, and parmesan cheese.

7. Add to the potatoes.

8. Spread the potatoes wedges in single layers on the baking sheets.

9. Bake in the pre-heated oven until browned, occasionally moving the sheets around to ensure even baking.

10. Bake about 1 hour.

ENJOY DAN: hallelujah