PARSLEY BUTTERED POTATOES (CANNED)

Ingredients

Ingredient Weight Measure Issue
POTATOES, CANNED, WHOLE 34 lbs 2 gal 1-5/8 qts
RESERVED LIQUID 1-3/8 lbs 2-5/8 cup
BUTTER,MELTED 1-1/3 lbs 2-5/8 cup
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup

Method

1 Drain potatoes; reserve 2-2/3 cups liquid for use in Step 3.
2 Place 1-1/3 gal potatoes in each pan.
3 Combine margarine or butter and reserved liquid; pour 1-/3 cup over potatoes in each pan.
4 Sprinkle 2 tbsp parsley over potatoes in each pan.
5 Using a convection oven, bake at 350 F. 25-30 minutes or until browned on high fan, open vent. CCP: 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
95 cal 12 g 2 g 5 g 13 mg 302 mg 48 mg

Portion

4 Pieces

Yield

100


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