Potatoes, Sweet Roasted
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| 4.3 oz | 12 Tbsp | N/A |
| 4.3 oz | 12 Tbsp | N/A |
| Recipe Total Yield |
|---|
| 6 gal, 2 qt |
| 37.4 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 0 | 0.75 |
| 0 | 0 | 0.75 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Vegetable Oil | | 8 Tbsp | | 8 Tbsp | |
| Potatoes, Sweet | Peeled, 1-inch cubes | 57.5 lb | 50 lb | 11 gal, 2 qt | |
| Salt, Kosher | | 2.3 oz | 2.3 oz | 4 Tbsp | |
| Black Pepper, Ground | | 1 oz | 1 oz | 2 Tbsp | |
Method
- Toss potatoes with oil, salt, and pepper in an appropriately-sealed container; do this in batches if needed.
- Spread onto parchment lined sheet pans and roast in a 450 degree oven until browned and cooked through. (Approx. 20 minutes)
- Transfer to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
- Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.
Serving Guidelines
| 2" Hotel Pan |
| 4.4 |
| 8.5 lb |
| 31 |
| 31 |
| 6 oz spoodle |
| 6 oz spoodle |
| $0.30 |
| $0.30 |
