Recipe: Amber's Roast Potatoes for a Crowd

My roommate Amber Shipley made these potatoes for our Easter brunch, and they were a huge hit. Her warning, "I made this to serve at least 20 people, so keep in mind it's A LOT of potatoes." She offers other notes and suggestions throughout:

    • A huge amount (about 5 pounds) of red potatoes, cut into nice, home-fries-sized bites
    • 2 onions, chopped
    • 1 pack/handful of fresh oregano, chopped
    • 2 packs/handfuls of fresh basil, chopped (my mom said to use fresh sage, but they were all out at Safeway—boo)
    • 1 handful of fresh rosemary (preferably picked from the neighbor's yard...shh!)

Put all ingredients in a big roasting pan and liberally to taste with McCormick's Mediterranean Spiced Sea Salt—I used about half the container in my boyfriend's kitchen. Cover liberally with olive oil.

Bake until the potatoes are browned and soft.

To read about how marathon trainee Eleanor Barkhorn whipped up Easter brunch for 25, click here.

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Eleanor Barkhorn is a former senior editor at The Atlantic.

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