Baby Potatoes Persillade USDA Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
Small baby potatoes with garlic and parsley.NSLP/SBP CREDITING INFORMATION A rounded 3 fl oz spoodle (about 2 to 3 potatoes) provides ⅜ cup vegetable.
Ingredients
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
Quantity
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
Ingredients
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
Quantity
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
Quantity
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
Quantity
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
Quantity
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
100 Servings
Weight
- 20 lb Canned whole baby potatoes, drained
- - - Canola oil
- 12 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 2 oz Fresh parsley, minced
Measure
- 2 gal 2 qt 3 cups (4½ No. 10 cans) Canned whole baby potatoes, drained
- 1 cup Canola oil
- 1 cup Garlic, minced
- 2 tsp Salt
- 2 tsp Ground white pepper
- 2⅔ cups Fresh parsley, minced
*See Marketing Guide
Instructions
- Place 2 qt 2¾ cups (about 5 lb) potatoes on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Bake until golden brown:Conventional oven: 425 °F for 25–30 minutes.Convection oven: 400 °F for 15–20 minutes.
- Critical Control Point: Heat to 135 °F or higher.
- Transfer 3 qt (about 3 lb 15 oz) roasted potatoes to a steam table pan (12" x 20" x 2½").For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Set aside for step 12.
- Heat oil in a medium stock pot.
- Add garlic, salt, and pepper. Simmer uncovered over medium-high heat for 30 seconds to 1 minute.
- Critical Control Point: Heat to 135 °F or higher.
- Remove from heat, and allow to cool for 1 minute.
- Add parsley. Stir well.
- Pour 1⁄2 cup (about 4 oz) persillade over each pan. Stir well.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion using a rounded 3 fl oz spoodle (about 2 to 3 potatoes).
Nutrition INFORMATION
Baby Potatoes Persillade USDA Recipe for Schools
Amount Per Serving
1 rounded 3 fl oz spoodle (about 2 to 3 potatoes)
Calories
66
Total Fat
2
g
3
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
201
mg
9
%
Total Carbohydrate
8
g
3
%
Dietary Fiber
1
g
4
%
Total Sugars
0
g
0
%
Protein
1
g
2
%
Vitamin D
0
IU
0
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
Potassium
162
mg
5
%
N/A=data not available
*Marketing Guide
Notes
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 7 lb 14 oz About 3 qt 3¾ cups/2 steam table pans pans (12" x 20" x 2½")
100 Servings:
About 15 lb 12 ozAbout 1 gal 3 qt 3½ cups/4 steam table (12" x 20" x 2½")
