Baby Potatoes Persillade - USDA Recipe for CACFP

Baby Potatoes Persillade - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Baby Potatoes Persadille – Small baby potatoes with a light butter sauce.

 

Canned whole baby potatoes, drained
5 lb
2 qt 2 3/4 cups (approx. 1 1/8 No. 10 cans)
10 lb
1 gal 1 qt 1 1/2 cups (approx. 2 1/4 No. 10 cans)

1. Place 2 qt 2 3/4 cups (about 5 lb) 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.

2. Bake until golden brown: Conventional oven: 425 °F for 25-30 minutes. Convection oven: 400 °F for 15-20 minutes.

3. Critical Control Point: Heat to 140 °F or higher.

4. Transfer 3 qt (about 3 lb 15 oz) roasted potatoes to a steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

5. Critical Control Point: Hold for hot service at 140 °F or higher.

6. Set aside for step 12.

Canola oil
1/4 cup
1/2 cup

7. Heat oil in a medium stock pot.

Garlic, minced
3 oz
1/4 cup
6 oz
1/2 cup

8. Add garlic, salt, and pepper. Simmer uncovered over medium-high heat for 30 seconds - 1 minute.

Salt
1/2 tsp
1 tsp
Ground white pepper
1/2 tsp
1 tsp

9. Critical Control Point: Heat to 140 °F or higher.

10. Remove from heat, and allow to cool for 1 minute.

Fresh parsley, minced
2/3 cup
1 1/3 cups

11. Add parsley. Stir well.

12. Pour 1 cup (about 4 oz) persillade over each pan. Stir well.

13. Critical Control Point: Hold for hot service at 140 °F or higher.

14. Portion 1 serving (approx. 2-3 baby potatoes per serving).

Serving

See Notes

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

Serving

NSLP/SBP Crediting Information: 1 serving (approx. 2-3 baby potatoes per serving) provides 1/4 cup starchy vegetable.

CACFP Crediting Information: 1 serving (approx. 2-3 baby potatoes per serving) provides 1/4 cup vegetable.

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