OVEN-GLO POTATOES

Ingredients

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 23-7/8 lbs 4 gal 1-1/3 qts 29-1/2 lbs
WATER 16-3/4 lbs 2 gal
BUTTER,MELTED 1 lbs 2 cup
SALT 1-2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
TOMATO PASTE,CANNED 1 lbs 1-3/4 cup
WATER 4-1/8 lbs 2 qts
GARLIC POWDER 1/4 oz 3/8 tsp

Method

1 Partially cook potatoes in steam-jacketed kettle or stock pot 10 minutes or partially cook potatoes in 15 pounds PSI steam cooker 5
to 7 minutes or 5 pounds PSI steam cooker, 12 to 15 minutes. Drain. Use steam table pans. Place about 7 pounds 15 ounce
partially cooked potatoes in each pan.
2 Thoroughly combine butter or margarine, salt, pepper, tomato paste, hot water and garlic powder; blend thoroughly.
3 Pour 2 pounds 2 ounce mixture over potatoes in each steam table pan.
4 Using a convection oven, bake at 400 F. for 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
130 cal 23 g 2 g 4 g 10 mg 268 mg 14 mg

Portion

1/2 Cup

Yield

100


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