VEGETABLES No. Q 502 00
ITALIAN ROASTED POTATOES
| Yield: 100 | Portion: 1/2 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 129 cal | 29 g | 3 g | 1 g | 0 mg | 237 mg | 26 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,FRESH,PEELED,CUBED | 30 lbs | 5 gal 1-7/8 qts | 37 lbs |
| OIL, CANOLA | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
| OREGANO,CRUSHED | 5/8 oz | 1/4 cup 1/3 tbsp | |
| BASIL,DRIED,CRUSHED | 1/3 oz | 2 tbsp | |
| ROSEMARY,GROUND | 1/8 oz | 1 tbsp | |
| THYME,GROUND | 1/8 oz | 1 tbsp | |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| PARSLEY,FRESH,BUNCH | 7-1/3 oz | 3 cup | 7-2/3 oz |
| TOMATOES,CANNED,DICED,DRAINED | 3-1/3 lbs | 1 qts 2 cup |
Method
- Combine diced potatoes, oil, oregano, basil, rosemary, thyme, garlic, salt and pepper. Toss until thoroughly blended.
- Place 8 pounds potatoes in each sheet pan. Roast at 400 F. in conventional oven for 25 minutes or until potatoes are browned and cooked through.
- Add 1 pound drained tomatoes to each pan of potatoes, add parsley and toss. Return to oven and heat until heated through. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
