Ingredients
- Potatoes, baby, whole, canned drained-10 pounds
- Oil, canola-½ cup
- Garlic, minced-6 ounces
- Salt, kosher-1 teaspoon
- Pepper, white, ground-1 teaspoon
- Parsley, fresh, minced-1⅓ cups
Instructions
- Place 2 quarts 2¾ cups (about 5 pounds) potatoes on a sheet pan (18″ x 26″ x 1″) lined with parchment paper and lightly coated with pan release spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Bake until golden brown: Conventional oven: 425° F for 25-30 minutes. Convection oven: 400° F for 15-20 minutes.
- Transfer 3 quarts (about 3 pounds 15 ounces) roasted potatoes to a steam table pan (12″ x 20″ x 2½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- 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 – 1 minute.
- Remove from heat, and allow to cool for 1 minute.
- Add parsley. Stir well.
- Pour 1 cup (about 4 ounces) persillade over each pan. Stir well.
- Portion 1 serving (approx. 2-3 baby potatoes per serving).
Recipe Notes
CCP: Heat to 140° F or higher.
CCP: Hold for hot service at 140° F or higher.
CCP: Heat to 140° F or higher.
Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service