The Buckingham palace menu calls for scalloped potatoes, but I took the liberty of substituting roasted potatoes, which are less heavy and more appropriate for warm backyard wedding weather. They are also require a lot less kitchen prep time since you don’t have to cut the potatoes into thin slices as with scalloped potatoes. The rosemary makes them worthy of a special occasion.
The recipe comes from The Mediterranean Vegan Kitchen by Donna Klein, but I increased the quantities to serve 50 people.
Recipe: Roasted Rosemary Potatoes with Garlic (Parve)
- 16 lbs. new red potatoes, left whole if small, halved or quartered if large
- 48 cloves garlic, peeled
- 1 cup extra-virgin olive oil
- ½ cup dried rosemary
- Kosher (coarse) salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 400°.
- Divide the potatoes and garlic among 4 half-size insert pans.
- Drizzle each pan with ¼ cup oil and toss well to evenly coat.
- Sprinkle each pan with 2 Tbl rosemary, and salt and pepper to taste. Toss again.
- Roast, uncovered for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender. Serve hot.
Make Ahead Option
These are best served soon after they are cooked. They can be cooked the day ahead, covered with foil and refrigerated overnight, and reheated the next day, but the texture will not be as creamy. When you reheat the potatoes, put a few tablespoons of water in the bottom of each pan to keep the potatoes from drying out.