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ROASTED POTATOES

RECIPE DETAILS

Item ID: SI800

Batch Quantity: 1

Serving Size: 1/2

Serving Measure: Cup

Serving Description: 1/2 cup

Nutrition Link: 80109

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: SameDay

Recipe Source: USPB

RECIPE DETAILS

Item ID: SI800

Batch Quantity: 1

Serving Size: 1/2

Serving Measure: Cup

Serving Description: 1/2 cup

Nutrition Link: 80109

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: SameDay

Recipe Source: USPB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Potatoes diced, cooked, with skin yield 99%

Preparation

1. Scrub potatoes
2. Preheat oven to 375 degrees
3. Chop potatoes into large dice/wedge
4. Toss cut potatoes with oil & salt
5. Place 8 lb. potatoes on lined sheet pans
6. Roast for about 40 minutes


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 0 Calories: 90
Dark Green: 0 Milk: 0 Sat. Fat: 3.22%
Red Orange: 0 Grains: 0 Sodium: 225.33
Legumes: 0
Starchy: 0.5
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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