Seasoned Roasted Potatoes

Category: Side Dish

Portion Size: 1/2 cup (4 oz server, 3 oz)

Meal Components: Starchy Vegetables


Ingredients: 100 Portions

Golden potatoes with skin, large diced28 lbs
Vegetable oil ½ cup 1 Tbsp 1 tsp
Herbes de Provence 1 cup
Salt, table1 Tbsp 1 tsp
Black pepper, ground2 tsp


  1. Wash and air-dry potatoes before dicing.
  2. Preheat convection oven to 350°F. For every 25 servings, prepare one full sheet pan with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

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)