ITALIAN ROASTED POTATOES

Ingredients

Ingredient 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

1 Combine diced potatoes, oil, oregano, basil, rosemary, thyme, garlic, salt and pepper. Toss until thoroughly blended.
2 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.
3 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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
129 cal 29 g 3 g 1 g 0 mg 237 mg 26 mg

Portion

1/2 Cup

Yield

100


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