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Roasted Pepper Potatoes (Instant)
Source: U.S. Department of Defence

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VEGETABLES No.Q 504 01
ROASTED PEPPER POTATOES (INSTANT)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
104 cal
19 g
2g
2g
0 mg
174 mg
30 mg
Ingredient
Weight
Measure
Issue
POTATO,WHITE,INSTANT,GRANULES
4-3/4 lbs
2 gal 3-1/4 qts
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
WATER,BOILING
20-7/8 lbs
2 gal 2 qts
MARGARINE
8 oz
1 cup
SALT
1 oz
1 tbsp
1/8 oz
1/4 tsp
PEPPER,WHITE,GROUND
PIMIENTO,CANNED,INCL LIQUIDS
1-1/4 lbs
3 cup
PARSLEY,FRESH,BUNCH
7 oz
3 cup
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1 Blend potatoes and milk together.
2 Blend water, butter or margarine, salt and pepper in mixer bowl.
3 At low speed, using wire whip, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop mixer; scrape down sides and
bottom of bowl.
4 Whip at high speed about 2 minutes or until light and fluffy. DO NOT OVERWHIP. Fold in pimentos and parsley.
5 Divide potatoes evenly among steam table pans. Spray top of potatoes with cooking spray. Using a convection oven, bake at 400 F.
25 minutes or until potatoes are slightly brown. CCP: Hold at 140 F. or higher for service.


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Roasted Pepper Potatoes (Instant)

Yield: 100 Portion: 2/3 Cup
Calories: 104 cal
Carbohydrates: 19 g
Protein: 2g
Fat: 2g
Cholesterol: 0 mg
Sodium: 174 mg
Calcium: 30 mg

Ingredient Weight Measure Issue
POTATO,WHITE,INSTANT,GRANULES 4-3/4 lbs 2 gal 3-1/4 qts
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
WATER,BOILING 20-7/8 lbs 2 gal 2 qts
MARGARINE 8 oz 1 cup
SALT 1 oz 1 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/4 tsp
PIMIENTO,CANNED,INCL LIQUIDS 1-1/4 lbs 3 cup
PARSLEY,FRESH,BUNCH 7 oz 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Blend potatoes and milk together.
2 Blend water, butter or margarine, salt and pepper in mixer bowl.
3 At low speed, using wire whip, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop mixer; scrape down sides and
bottom of bowl.
4 Whip at high speed about 2 minutes or until light and fluffy. DO NOT OVERWHIP. Fold in pimentos and parsley.
5 Divide potatoes evenly among steam table pans. Spray top of potatoes with cooking spray. Using a convection oven, bake at 400 F.
25 minutes or until potatoes are slightly brown. CCP: Hold at 140 F. or higher for service.

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/roasted_pepper_potatoes_instant.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence