Seasoned Roasted Potatoes
Category: Side Dish
Portion Size: 1/2 cup (4 oz server, 3 oz)
Meal Components: Starchy Vegetables
Ingredients: 100 Portions
| Ingredients | Weight | Measure |
|---|---|---|
| Golden potatoes with skin, large diced | 28 lbs | |
| Vegetable oil | ½ cup 1 Tbsp 1 tsp | |
| Herbes de Provence | 1 cup | |
| Salt, table | 1 Tbsp 1 tsp | |
| Black pepper, ground | 2 tsp |
Directions
- Wash and air-dry potatoes before dicing.
- Preheat convection oven to 350°F. For every 25 servings, prepare one full sheet pan with parchment paper.
- In a large bowl(s) or steamtable pan(s), toss potatoes with vegetable oil, herbes de Provence, salt and pepper until potatoes are fully coated with oil and seasonings.
- Divide potatoes into 7 lb portions (25 servings) and spread potatoes in a single layer on each prepared sheet pan. Note: Do not overcrowd potatoes.
- Roast in the oven for 35-40 minutes or until golden brown. Note: Depending on oven, potatoes may need to be rotated half way through cooking for an even roast.
- Serve ½ cup/3 oz (4 oz server).
Yield Study: Per FBG 20.625 lbs provides 100-½ cup cooked, unpeeled, diced potatoes (1 lb AP = 0.99 lb (about 2 3/8 cups) cooked, unpeeled, diced potatoes. However, this did not provide enough roasted potatoes. Per yield study, 28 lbs raw potatoes needed for 100-½ cup cooked, unpeeled, diced potatoes, roasted in the oven. Yield conversion factor used is 1.33.
Nutrients Per One Serving
(K-12)
| Calories | 99 | kcal |
| Saturated Fat | 0 | g |
| Sodium | 113 | mg |
| Sugar | 1 | g |
| Total Fat | 1 | g |
| Trans Fat | 0 | g |
| Cholesterol | 0 | mg |
| Carbohydrate | 20 | g |
| Total Diety Fiber | 3 | g |
| Protein | 2 | g |
| Vitamin A | 10 | IU |
| Calcium | 12 | mg |
| Vitamin C | 12 | mg |
| Iron | 0 | mg |
Components Per One Serving
(K-12)
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 0 | oz. eq. | 0 | oz. eq. | 1/2 | cup(s) | 0 | cup(s) | 0 | cup(s) |
Vegetable Subgroups:
| Dark Green | Red/Orange | Legumes | Starchy | Other | |||||
| 0 | cup(s) | 0 | cup(s) | 0 | cup(s) | 1/2 | cup(s) | 0 | cup(s) |