Cooking for a crowd? Whether you’re entertaining on the patio or at a holiday gathering, easy recipes are a must. This dish serves 16 people and, best of all, it can be made a day ahead.

OVEN ROASTED GARLIC POTATOES WITH BASIL

6    lbs. multi-colored potatoes
6    cloves garlic, peeled and cut in half
2/3    cup extra-virgin olive oil or vegetable oil
2    tsp. coarse (kosher) salt
1/4    tsp. freshly ground pepper
1    tsp. dried basil (or more to taste)
Scrub potatoes and dry; do not peel.  Cut lengthwise into long half-inch wedges. Place potatoes in large pot of boiling, salted water. Cover and bring to boil over high heat for about 2 minutes. Uncover and cook for 5 minutes. Drain and rinse under cold running water. Spread out on a kitchen towel and let dry.  Refrigerate in a covered container until ready for next day.
The next day, preheat oven to 325º. In a small, heavy saucepan, steep garlic in the oil over low heat until garlic begins to color, 10 to 15 minutes.
Spread potatoes in a large baking sheet/ Season with salt and pepper. Drizzle potatoes with oil and basil and toss gently to coat. Bake for 1 hour, tossing with spatula every 10 to 15 minutes.  Increase temperature to 425º and bake, tossing one or twice, until potatoes are browned and crisp (10 to 15 minutes longer).