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Italian Roasted Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 502 00
ITALIAN ROASTED POTATOES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
129 cal
29 g
3g
1g
0 mg
237 mg
26 mg
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
1/8 oz
1 tbsp
THYME,GROUND
GARLIC POWDER
1/3 oz
1 tbsp
SALT
1-7/8 oz
3 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
PARSLEY,FRESH,BUNCH
7-1/3 oz
3 cup
7-2/3 oz
3-1/3 lbs
1 qts 2 cup
TOMATOES,CANNED,DICED,DRAINED
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.



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Italian Roasted Potatoes

Yield: 100 Portion: 1/2 Cup
Calories: 129 cal
Carbohydrates: 29 g
Protein: 3g
Fat: 1g
Cholesterol: 0 mg
Sodium: 237 mg
Calcium: 26 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/italian_roasted_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence