RECIPE DETAILS
Item ID: 1803926
Serving Description: 0.5 Cup (2.7 oz.)
HACCP Process Category:
None
Food Category: Starchy Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1803926
Serving Description: 0.5 Cup (2.7 oz.)
HACCP Process Category:
None
Food Category: Starchy Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: Milk
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Potato (cooked, unpeeled): 99%
- Parsley: 92%
Pre-Preparation
-
Wash produce as needed.
-
Clean and cut potatoes into halves, cubes, or keep whole, depending on the size.
- Chop parsley.
-
Melt the butter.
Preparation
-
Boil potatoes in salted water, then drain.
-
Toss potatoes with melted butter, parsley, salt, and pepper.
Serving
Serving size: ½ cup (2.7 oz)
Recipe Source: Oakland Unified School District
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.25 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 60.74 kcal |
| Total Fat | 1.97 gm |
| Saturated Fat | 1.18 gm |
| Trans Fat | 0.00* gm |
| Sodium | 425.95 mg |
| Carbohydrates | 9.46 gm |
| Fiber | 2.00 gm |
| Sugars | 0.04* gm |
| Added Sugars | 0.00* gm |
