Potatoes appeal to an array of tastes, which makes them a great choice for large, catered banquets. But not all potato recipes stay delicious when kept in a chafing dish for serving. These two potato recipes will stay moist and delicious on a warmer, and their flavors will pair well with an array of main dishes.
Herb Butter Potatoes
A twist on classic salt potatoes, these little red potatoes are bathed in butter and fresh herbs, which keeps them moist and delicious throughout meal service. Serve them with broiled chicken, fish, or steak for a classic meal pairing. This recipe makes about 40 servings; you can easily double it for an even larger group.
- 20 pounds of baby red potatoes
- 4 sticks of butter
- 1/2 cup canola oil
- 2 tablespoons salt, plus extra for the cooking water
- 1/2 cup fresh parsley, minced
- 1/4 cup fresh chives, minced
Scrub the baby potatoes (leave the skins on) and stab each one with a fork. Bring a very large pot of water to a boil, and salt it generously. Add the potatoes to the pot,and boil for about 20 minutes or until tender.
Drain the potatoes, and return them to the pot. In a separate pan, combine the butter, canola oil, parsley, chives and 2 tablespoons of salt. Cook over low heat until the butter is melted.
Pour the potatoes into the chafing dish or warming dish, and then pour the butter mixture over them. Serve as desired.
Dilly Sweet and White Potatoes
Sweet and white potatoes combine with dill for a unique combination of sweet and savory flavors in this dish. Try serving these potatoes with barbecue meats for a filling, hearty meal. The recipe makes about 30 servings.
- 10 medium potatoes
- 10 medium sweet potatoes
- 2 medium onions
- 8 cloves garlic
- 1/4 cup fresh dill
- 1/2 cup olive oil
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
Scrub the potatoes, and cut them into 1/2-inch cubes. Also, dice the onions finely, and mince the garlic. Place these ingredients, along with the others, in a large mixing bowl. Stir to ensure the ingredients are fully distributed and that all of the potatoes are covered in oil.
Spread the potatoes out onto a large baking sheet or several smaller baking sheets. Roast at 375 degrees F for 30 to 35 minutes, flipping the potatoes once during cooking. Transfer to a chafing dish or warmer unit, and serve.
For banquet hall catering, contact a company such as Mascaro's Catering.