Baby Potatoes Persillade USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
Small baby potatoes with garlic and parsley.CACFP CREDITING INFORMATION A rounded 3 fl oz spoodle (about 2 to 3 potatoes) provides 3⁄8 cup vegetable.
Ingredients
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
Quantity
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
Ingredients
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
Quantity
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
*See Marketing Guide
Ingredients
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
Quantity
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
*See Marketing Guide
Ingredients
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
Quantity
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
*See Marketing Guide
Ingredients
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
Quantity
25 Servings
Weight
- 5 lb Canned whole baby potatoes, drained
- - - Canola oil
- 3 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- - - Fresh parsley, minced
Measure
- 2 qt 2¾ cups (1⅛ No. 10 cans) Canned whole baby potatoes, drained
- ¼ cup Canola oil
- ¼ cup Garlic, minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- ⅔ cup Fresh parsley, minced
50 Servings
Weight
- 10 lb Canned whole baby potatoes, drained
- - - Canola oil
- 6 oz Garlic, minced
- - - Salt
- - - Ground white pepper
- 1 oz Fresh parsley, minced
Measure
- 1 gal 1 qt 1½ cups (2¼ No. 10 cans) Canned whole baby potatoes, drained
- ½ cup Canola oil
- ½ cup Garlic, minced
- 1 tsp Salt
- 1 tsp Ground white pepper
- 1⅓ cups Fresh parsley, minced
*See Marketing Guide
Instructions
- Place 2 qt 2¾ 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 2½").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
Baby Potatoes Persillade USDA Recipe for Child Care Centers
Amount Per Serving
3 fl oz spoodle (about 2-3 potatoes)
Calories
66
Total Fat
2
g
3
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
201
mg
9
%
Total Carbohydrate
8
g
3
%
Dietary Fiber
1
g
4
%
Total Sugars
0
g
0
%
Protein
1
g
2
%
Vitamin D
0
IU
0
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
Potassium
162
mg
5
%
N/A=data not available
*Marketing Guide
Notes
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 3 lb 15 ozAbout 2 qt/1 steam table pan (12" x 20" x 2½")
50 Servings:
About 7 lb 14 ozAbout 3 qt 3¾ cups/2 steam table pans (12" x 20" x 2½")
