Herb Roasted Potatoes
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
12 lbs. 8 oz. Red potatoes
½ cup Oil, cooking
¼ cup Thyme, fresh, chopped or 1 Tbsp. Thyme, dried
1/3 cup Oregano, fresh, chopped or 1 ½ tsp. Oregano, dried
1/3 cup Italian Parsley, fresh, chopped or 1 ½ tsp. Parsley, dried
1 Tbsp. Salt
1 tsp. Black Pepper, ground
Servings: 100
Ingredients
25 lbs. Red potatoes
1 cup Oil, cooking
½ cup Thyme, fresh, chopped or 2 Tbsp. Thyme, dried
2/3 cup Oregano, fresh, chopped or 1 ½ Tbsp.Oregano, dried
2/3 cup Italian Parsley, fresh, chopped or 1 ½ Tbsp. Parsley, dried
2 Tbsp. Salt
2 tsp. Black Pepper, ground
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Cut potatoes into quarters lengthwise, then 3-4 times crosswise into cubes.
*If using a Manhart, use S14 or D22 blades.
*Cut potatoes can be held in water overnight; do not hold in water longer.
2. Preheat oven to 350°F.
3. Toss cubed potatoes with remaining ingredients.
4. Place single layer of potatoes on sheet pans (use parchment paper, if desired).
5. Roast in oven until dark golden brown and tender; approximately 30 minutes. Shake pan or loosen potatoes with a spatula halfway through for even browning.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
6. Transfer to appropriate serving pans and hold in warmer until meal service.
HACCP Critical Control Point: Hold at 135°F or above.
Serving information
Use a 4 ounce spoodle to provide ½ cup starchy vegetable.
OR
Use a 2 ounce spoodle to provide ¼ cup vegetable component.
Nutrition information per 1/2 cup serving
Calories: 91 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 2g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Fiber: 1g Total Sugar: 1g Protein: 1g Sodium: 120mg Vitamin A: 0μg Vitamin C: 6mg Calcium: 9mg Iron: 0mg Folate: 7μg