Ingredients
| Potatoes, red(12 pounds, 8 ounces) | 12.5 pounds |
| Oil, cooking | ½ cup |
| Thyme, fresh, choppedOR 1 tablespoon dried thyme | ¼ cup |
| Oregano, fresh, choppedOR 1½ teaspoons dried oregano | ⅓ cup |
| Italian Parsley, fresh, choppedOR 1½ teaspoons dried parsley | ⅓ cup |
| Salt, kosher | 1 tablespoon |
| Pepper, blackground | 1 teaspoon |
Instructions
- Cut potatoes into quarters lengthwise, then 3-4 times crosswise into cubes.*If using a Manhart, use S14 or D22 blades.*Cut potatoes can be held in water overnight; do not hold in water longer.
- Preheat oven to 350° F.
- Toss cubed potatoes with remaining ingredients.
- Place single layer of potatoes on sheet pans (use parchment paper, if desired).
- Roast in oven until dark golden brown and tender; approximately 30 minutes. Shake pan or loosen potatoes with a spatula halfway through for even browning.
- Transfer to appropriate serving pans and hold in warmer until meal service.
Recipe Notes
Serving Size: 4 ounce spoodle OR 2 ounce spoodle
Yield 50 servings
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
HACCP Critical Control Point: Heat to a temperature of 140° F for 15 seconds.
HACCP Critical Control Point: Hold at 135° F or above.
Serving Information
Use a 4 ounce spoodle to provide 1⁄2 cup starchy vegetable.