PARSLEY BUTTERED POTATOES

Ingredients

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 35 lbs 6 gal 1-1/2 qts 43-1/4 lbs
WATER 33-1/2 lbs 4 gal
SALT 5-1/8 oz 1/2 cup
BUTTER,MELTED 1 lbs 2 cup
RESERVED LIQUID 1 lbs 2 cup
PARSLEY,FRESH,BUNCH,CHOPPED 4-1/4 oz 2 cup 4-1/2 oz

Method

1 Cover potatoes with salted water; bring to a boil; reduce heat. Cover; simmer 20 to 25 minutes or until tender.
2 Drain; reserve 2 cups of liquid for use in Step 4.
3 Place an equal quantity of potatoes in steam table pans.
4 Combine butter or margarine and reserved liquid; pour 1 cup over potatoes in each pan. CCP: Heat to 145 F. or higher for 15
seconds.
5 Sprinkle 1/2 cup parsley over potatoes in each pan. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
170 cal 32 g 3 g 4 g 10 mg 609 mg 19 mg

Portion

4 Pieces

Yield

100


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