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Rosemary Roasted Potatoes, Peppers and Onions

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School Foodservice



50 Servings

  • 5 lbs. 3 ounces yellow potatoes
  • 2 lbs. red bell peppers
  • 2 lbs. green bell peppers
  • 1 lb. 6 ounces red onion
  • 1/2 cup vegetable oil
  • 1 Tablespoon 1 teaspoon rosemary
  • 2 teaspoons salt
  • 1 teaspoon black pepper

100 Servings

  • 10 lbs. 6 ounces yellow potatoes
  • 4 lbs. red bell pepper
  • 4 lbs. green bell pepper
  • 2 lbs. 12 ounces red onion
  • 1 cup vegetable oil
  • 2 tablespoons 2 teaspoons rosemary
  • 1 Tablespoon 1 teaspoon salt
  • 2 teaspoons black pepper


  1. Preheat oven to 375°F. Scrub potatoe sand cut them into large, 1-inch bite-sizedice.
  2. Cut the bell peppers and red onion into uniform 1-inch pieces.
  3. Combine the diced potatoes, red bell peppers, green bell peppers and red onion in a large bowl. Drizzle with oil and add the rosemary, salt and pepper.
  4. Mix the vegetables until evenly coated with oil and spices.
  5. Place on parchment-lined sheet pans in a single layer, leaving space between the pieces of vegetables so as to not crowd the pans. This will allow the vegetables to roast and caramelize instead of steam (if they were too crowded).
  6. Roast in the preheated oven 20–25 minutes, or until they are browned and tender. Internal temperature should reach at least 135°F.
  7. Hold hot at or above 135°F until service.
  8. Serve 1/2 cup portions.


1/2 cup = 1/4 cup starchy vegetable, 1/4 cup other vegetables


You may also like this recipe: Roasted Potatoes with Bacon & Parmesan or our classic Roasted Potatoes Recipe.


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