Roasted Potatoes O'Brien - USDA Recipe for Schools

Roasted Potatoes O'Brien - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Roasted Potatoes O’Brien – Canned diced potatoes combined with red and green peppers and spices.

 

Canned diced potatoes, drained
10 lb
1 gal 1 qt 1 1/2 cups (approx. 2 1/4 No. 10 cans)
20 lb
2 gal 2 qt 3 cups (approx. 4 1/2 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 50 servings, use 2 pans. For 100 servings, use 4 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 135 °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 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Critical Control Point: Hold for hot service at 135 °F or higher.

6. Set aside for step 11.

Canola oil
1/2 cup
1 cup

7. Heat oil in a medium stock pot.

*Fresh red bell peppers, diced
2 lb 4 oz
1 qt 2 2/3 cups 1 Tbsp 1 tsp
4 lb 8 oz
3 qt 1 1/3 cups 2 Tbsp 2 tsp

8. Add bell peppers, salt, pepper, and garlic. Saute uncovered over medium-high heat for 2-3 minutes.

*Fresh green bell peppers, diced
1 lb
3 cups
2 lb
1 qt 2 cups
Salt
2/3 tsp
1 1/3 tsp
Ground white pepper
1 tsp
2 tsp
Garlic, minced
6 oz
1/2 cup
12 oz
1 cup

9. Critical Control Point: Heat to 135 °F or higher.

10. Drain in a colander.

11. Pour 1 qt (about 1 lb 11 oz) bell peppers over each pan. Stir well.

12. Critical Control Point: Hold for hot service at 135 °F or higher.

13. Portion with 6 fl oz spoodle (3/4 cup).

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: 3/4 cup (6 fl oz spoodle) provides 1/8 cup red/orange vegetable, 3/8 cup starchy vegetable, and 1/8 cup additional vegetable.

CACFP Crediting Information: 3/4 cup (6 fl oz spoodle) provides 5/8 cup vegetable.

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