Parm Potatoes State(Minnesota) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Crispy-diced potatoes coated with parmesan cheese and flavorful seasonings.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop or 4 oz. spoodle) provides ½ cup starchy vegetable
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Minnesota Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4.34 from 3 votes

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Instructions
 

  • Preheat oven to 400ºF.
  • Wash potatoes. Drain and let the diced potatoes thoroughly dry.
  • Toss the potatoes with cooking oil in a large bowl, coating well.
  • Mix together the seasonings for the potatoes (Parmesan cheese through black pepper).
  • Pour the seasoning onto the oiled potatoes and toss well. Pour them on sheet pans in one even layer. For 50 servings, use two sheet pans. For 100 servings, use four sheet pans.
  • Roast for 20-30 minutes or until potatoes are tender when you push a fork into them and they are a nice, light brown color.
    Stir once during baking, if desired.
    Critical Control Point: Heat to 135 ºF or higher for 15 seconds.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
  • Portion with a No. 8 scoop or a 4 oz spoodle for a ½ cup serving.

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Nutrition INFORMATION

Parm Potatoes State(Minnesota) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 ½ cup (#8 scoop or 4 oz spoodle)
Calories
128
Total Fat
 
3.8
g
6
%
Saturated Fat
 
1.4
g
9
%
Cholesterol
 
6.5
mg
2
%
Sodium
 
93
mg
4
%
Total Carbohydrate
 
19.6
g
7
%
Dietary Fiber
 
2.3
g
10
%
Total Sugars
 
1.1
g
1
%
Protein
 
4.8
g
10
%
Calcium
 
13.6
mg
1
%
Iron
 
0.9
mg
5
%
N/A=data not available
*Marketing Guide
50 Servings:
Potatoes, fresh, red, whole: 12 lb
100 Servings:
Potatoes, fresh, red, whole: 24 lb

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. 
Yield / Volume
50 Servings:
About 1 gal 2 qt 1 cup (25 cups total)
100 Servings:
About 3 gal 2 cups (50 cups total)