Baby Potatoes Persillade USDA Recipe for Family Child Care

Small baby potatoes with a light butter sauce.
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Ingredients
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced

Quantity
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced

Ingredients
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced

Quantity
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced
*See Marketing Guide

Ingredients
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced

Quantity
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced
*See Marketing Guide

Ingredients
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced

Quantity
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced
*See Marketing Guide

Ingredients
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced

Quantity
 

Measurements

  • ¼ cup Canola Oil
  • ½ tsp Salt
  • ½ tsp Ground White Pepper
  • ⅔ cup Fresh parsley, minced

Weights

  • 5 lb Canned Whole Baby Potatoes
  • 3 oz Garlic Minced
*See Marketing Guide

Instructions
 

  • 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.
  • Bake until golden brown: Conventional oven: 425 °F for 25–30 minutes. Convection oven: 400 °F for 15–20 minutes.
  • Critical Control Point: Heat to 140 °F or higher.
  • 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.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • 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 to 1 minute
  • Critical Control Point: Heat to 140 °F or higher.
  • Remove from heat, and allow to cool for 1 minute.
  • Add parsley. Stir well.
  • Pour 1⁄2 cup (about 4 oz) persillade over each pan.Stir well.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion using a rounded 3 fl oz spoodle(about 2 to 3 potatoes).

Nutrition INFORMATION

Nutrition Facts
Baby Potatoes Persillade USDA Recipe for Family Child Care
Amount Per Serving 1 g
Calories 66 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Cholesterol 0mg0%
Sodium 201mg9%
Potassium 162mg5%
Total Carbohydrates 8g3%
Dietary Fiber 1g4%
Total Sugars 0g0%
Protein 1g2%
Vitamin D 0IU0%
Calcium 4mg0%
Iron 1mg6%
*
*Marketing Guide
Yield / Volume