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Oven Home Fries with onions and peppers
Sabrina Thorn
Hi Ellen,
Another question. I was planning on making 8o lbs of these potatoes in a roaster. I tried it and put 20 lbs in one roaster, took about 3 hours but wasn't real happy with the results. So I thought about just putting 15 lbs in each. I have done it with 10 lbs and it worked great if I didn't lift the lid at all for 2 hours. Today I thought what if I put cooked them in the oven the day before and reheat them in the roaster the day of the wedding? Have you ever done this?
Yes, 20 pounds is totally the outer limit of a roaster, and that is for roasts and such. not solid pack potatoes.
Yes. you can do ahead (2 days)and reheat in the roaster. Not crispy.
I'm thinking I will put 10 lbs in each roaster the day of the wedding then put them in a chafing dish to keep warm. Will the chafing dish take away their crispiness?
Given that they will be eaten quickly, it sould be OK.

If this is a from scratch recipe, would you share it with my readers?

Home Fries

5 pounds red skinned potatoes (used Russets)
3 oz olive oil and 4 oz melted Butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 tablespoon Montreal Steak Seasoning
(I made my own, recipe follows)
4 teaspoons sweet paprika


Preheat oven to 400 degrees F.

Cut the potatoes into 16ths and tossed everything in a roasting pan and roast for 1 hour to 1 1/2 hour uncovered and never opened that oven

Montreal Steak Seasoning

4 tablespoons kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon dried onion
1 1/2 teaspoons dehydrated garlic
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons fennel seed.


1. Combine ingredients. (I like to crush just a little with a mortar and pestle.)
2. Store in air tight container.
3. Use in any recipe calling for Montreal Seasoning or rub on steaks, pork chops, burgers, chicken.....etc.

Thanks Sabrina