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Golden Oven-Roasted Potato Slices/ redskins
Can I do the redskin variation of your recipe for 100 and hold for very long in roasters? Or is it better to cook while the beef is resting or directly in the roaster? Or even quickly brown in the oven and finish in the roasters? The beef will take all the oven space available when it's cooking.

Also, for those that want chicken, I'm doing a champagne sauce. Is a recipe like that scalable? I haven't found one for fifty yet. We love your orange/Dijon chicken, but I just did that last month....

The potatoes will be better done in the oven than in the roasters.

Yes champagne sauces are scalable, or how about mushrooms? Check out this recipe off site, very good and a little unusual:


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