Parm Potatoes State(Minnesota) Child Nutrition Agency Developed Recipe

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.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
 

50 Servings

    Weight

    • 12 lb *Red potatoes, chunk ⅝ inch, diced
    • - - Oil, canola
    • 13 oz Grated parmesan cheese
    • - - Garlic powder
    • - - Onion powder
    • - - Paprika, Spanish
    • - - Black pepper, ground

    Measure

    • - - *Red potatoes, chunk⅝ inch, diced
    • 6 Tbsp Oil, canola
    • 3 ¼ cups Grated parmesan cheese
    • 3 Tbsp Garlic powder
    • 3 Tbsp Onion powder
    • 1 Tbsp Paprika, Spanish
    • 1 Tbsp Black pepper, ground

    100 Servings

      Weight

      • 24 lb *Red potatoes, chunk⅝ inch, diced
      • - - Oil, canola
      • 1 lb 10 oz Grated parmesan cheese
      • - - Garlic powder
      • - - Onion powder
      • - - Paprika, Spanish
      • - - Black pepper, ground

      Measure

      • - - *Red potatoes, chunk⅝ inch, diced
      • ¾ cup Oil, canola
      • 1 qt 2 ½ cups Grated parmesan cheese
      • ⅓ cup 2 tsp Garlic powder
      • ⅓ cup 2 tsp Onion powder
      • 2 Tbsp Paprika, Spanish
      • 2 Tbsp Black pepper, ground

      Quantity
       

      50 Servings

        Weight

        • 12 lb *Red potatoes, chunk ⅝ inch, diced
        • - - Oil, canola
        • 13 oz Grated parmesan cheese
        • - - Garlic powder
        • - - Onion powder
        • - - Paprika, Spanish
        • - - Black pepper, ground

        Measure

        • - - *Red potatoes, chunk⅝ inch, diced
        • 6 Tbsp Oil, canola
        • 3 ¼ cups Grated parmesan cheese
        • 3 Tbsp Garlic powder
        • 3 Tbsp Onion powder
        • 1 Tbsp Paprika, Spanish
        • 1 Tbsp Black pepper, ground

        100 Servings

          Weight

          • 24 lb *Red potatoes, chunk⅝ inch, diced
          • - - Oil, canola
          • 1 lb 10 oz Grated parmesan cheese
          • - - Garlic powder
          • - - Onion powder
          • - - Paprika, Spanish
          • - - Black pepper, ground

          Measure

          • - - *Red potatoes, chunk⅝ inch, diced
          • ¾ cup Oil, canola
          • 1 qt 2 ½ cups Grated parmesan cheese
          • ⅓ cup 2 tsp Garlic powder
          • ⅓ cup 2 tsp Onion powder
          • 2 Tbsp Paprika, Spanish
          • 2 Tbsp Black pepper, ground

          Ingredients
           

          50 Servings

            Weight

            • 12 lb *Red potatoes, chunk ⅝ inch, diced
            • - - Oil, canola
            • 13 oz Grated parmesan cheese
            • - - Garlic powder
            • - - Onion powder
            • - - Paprika, Spanish
            • - - Black pepper, ground

            Measure

            • - - *Red potatoes, chunk⅝ inch, diced
            • 6 Tbsp Oil, canola
            • 3 ¼ cups Grated parmesan cheese
            • 3 Tbsp Garlic powder
            • 3 Tbsp Onion powder
            • 1 Tbsp Paprika, Spanish
            • 1 Tbsp Black pepper, ground

            100 Servings

              Weight

              • 24 lb *Red potatoes, chunk⅝ inch, diced
              • - - Oil, canola
              • 1 lb 10 oz Grated parmesan cheese
              • - - Garlic powder
              • - - Onion powder
              • - - Paprika, Spanish
              • - - Black pepper, ground

              Measure

              • - - *Red potatoes, chunk⅝ inch, diced
              • ¾ cup Oil, canola
              • 1 qt 2 ½ cups Grated parmesan cheese
              • ⅓ cup 2 tsp Garlic powder
              • ⅓ cup 2 tsp Onion powder
              • 2 Tbsp Paprika, Spanish
              • 2 Tbsp Black pepper, ground

              Quantity
               

              50 Servings

                Weight

                • 12 lb *Red potatoes, chunk ⅝ inch, diced
                • - - Oil, canola
                • 13 oz Grated parmesan cheese
                • - - Garlic powder
                • - - Onion powder
                • - - Paprika, Spanish
                • - - Black pepper, ground

                Measure

                • - - *Red potatoes, chunk⅝ inch, diced
                • 6 Tbsp Oil, canola
                • 3 ¼ cups Grated parmesan cheese
                • 3 Tbsp Garlic powder
                • 3 Tbsp Onion powder
                • 1 Tbsp Paprika, Spanish
                • 1 Tbsp Black pepper, ground

                100 Servings

                  Weight

                  • 24 lb *Red potatoes, chunk⅝ inch, diced
                  • - - Oil, canola
                  • 1 lb 10 oz Grated parmesan cheese
                  • - - Garlic powder
                  • - - Onion powder
                  • - - Paprika, Spanish
                  • - - Black pepper, ground

                  Measure

                  • - - *Red potatoes, chunk⅝ inch, diced
                  • ¾ cup Oil, canola
                  • 1 qt 2 ½ cups Grated parmesan cheese
                  • ⅓ cup 2 tsp Garlic powder
                  • ⅓ cup 2 tsp Onion powder
                  • 2 Tbsp Paprika, Spanish
                  • 2 Tbsp Black pepper, ground
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 12 lb *Red potatoes, chunk ⅝ inch, diced
                    • - - Oil, canola
                    • 13 oz Grated parmesan cheese
                    • - - Garlic powder
                    • - - Onion powder
                    • - - Paprika, Spanish
                    • - - Black pepper, ground

                    Measure

                    • - - *Red potatoes, chunk⅝ inch, diced
                    • 6 Tbsp Oil, canola
                    • 3 ¼ cups Grated parmesan cheese
                    • 3 Tbsp Garlic powder
                    • 3 Tbsp Onion powder
                    • 1 Tbsp Paprika, Spanish
                    • 1 Tbsp Black pepper, ground

                    100 Servings

                      Weight

                      • 24 lb *Red potatoes, chunk⅝ inch, diced
                      • - - Oil, canola
                      • 1 lb 10 oz Grated parmesan cheese
                      • - - Garlic powder
                      • - - Onion powder
                      • - - Paprika, Spanish
                      • - - Black pepper, ground

                      Measure

                      • - - *Red potatoes, chunk⅝ inch, diced
                      • ¾ cup Oil, canola
                      • 1 qt 2 ½ cups Grated parmesan cheese
                      • ⅓ cup 2 tsp Garlic powder
                      • ⅓ cup 2 tsp Onion powder
                      • 2 Tbsp Paprika, Spanish
                      • 2 Tbsp Black pepper, ground

                      Quantity
                       

                      50 Servings

                        Weight

                        • 12 lb *Red potatoes, chunk ⅝ inch, diced
                        • - - Oil, canola
                        • 13 oz Grated parmesan cheese
                        • - - Garlic powder
                        • - - Onion powder
                        • - - Paprika, Spanish
                        • - - Black pepper, ground

                        Measure

                        • - - *Red potatoes, chunk⅝ inch, diced
                        • 6 Tbsp Oil, canola
                        • 3 ¼ cups Grated parmesan cheese
                        • 3 Tbsp Garlic powder
                        • 3 Tbsp Onion powder
                        • 1 Tbsp Paprika, Spanish
                        • 1 Tbsp Black pepper, ground

                        100 Servings

                          Weight

                          • 24 lb *Red potatoes, chunk⅝ inch, diced
                          • - - Oil, canola
                          • 1 lb 10 oz Grated parmesan cheese
                          • - - Garlic powder
                          • - - Onion powder
                          • - - Paprika, Spanish
                          • - - Black pepper, ground

                          Measure

                          • - - *Red potatoes, chunk⅝ inch, diced
                          • ¾ cup Oil, canola
                          • 1 qt 2 ½ cups Grated parmesan cheese
                          • ⅓ cup 2 tsp Garlic powder
                          • ⅓ cup 2 tsp Onion powder
                          • 2 Tbsp Paprika, Spanish
                          • 2 Tbsp Black pepper, ground
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 12 lb *Red potatoes, chunk ⅝ inch, diced
                            • - - Oil, canola
                            • 13 oz Grated parmesan cheese
                            • - - Garlic powder
                            • - - Onion powder
                            • - - Paprika, Spanish
                            • - - Black pepper, ground

                            Measure

                            • - - *Red potatoes, chunk⅝ inch, diced
                            • 6 Tbsp Oil, canola
                            • 3 ¼ cups Grated parmesan cheese
                            • 3 Tbsp Garlic powder
                            • 3 Tbsp Onion powder
                            • 1 Tbsp Paprika, Spanish
                            • 1 Tbsp Black pepper, ground

                            100 Servings

                              Weight

                              • 24 lb *Red potatoes, chunk⅝ inch, diced
                              • - - Oil, canola
                              • 1 lb 10 oz Grated parmesan cheese
                              • - - Garlic powder
                              • - - Onion powder
                              • - - Paprika, Spanish
                              • - - Black pepper, ground

                              Measure

                              • - - *Red potatoes, chunk⅝ inch, diced
                              • ¾ cup Oil, canola
                              • 1 qt 2 ½ cups Grated parmesan cheese
                              • ⅓ cup 2 tsp Garlic powder
                              • ⅓ cup 2 tsp Onion powder
                              • 2 Tbsp Paprika, Spanish
                              • 2 Tbsp Black pepper, ground

                              Quantity
                               

                              50 Servings

                                Weight

                                • 12 lb *Red potatoes, chunk ⅝ inch, diced
                                • - - Oil, canola
                                • 13 oz Grated parmesan cheese
                                • - - Garlic powder
                                • - - Onion powder
                                • - - Paprika, Spanish
                                • - - Black pepper, ground

                                Measure

                                • - - *Red potatoes, chunk⅝ inch, diced
                                • 6 Tbsp Oil, canola
                                • 3 ¼ cups Grated parmesan cheese
                                • 3 Tbsp Garlic powder
                                • 3 Tbsp Onion powder
                                • 1 Tbsp Paprika, Spanish
                                • 1 Tbsp Black pepper, ground

                                100 Servings

                                  Weight

                                  • 24 lb *Red potatoes, chunk⅝ inch, diced
                                  • - - Oil, canola
                                  • 1 lb 10 oz Grated parmesan cheese
                                  • - - Garlic powder
                                  • - - Onion powder
                                  • - - Paprika, Spanish
                                  • - - Black pepper, ground

                                  Measure

                                  • - - *Red potatoes, chunk⅝ inch, diced
                                  • ¾ cup Oil, canola
                                  • 1 qt 2 ½ cups Grated parmesan cheese
                                  • ⅓ cup 2 tsp Garlic powder
                                  • ⅓ cup 2 tsp Onion powder
                                  • 2 Tbsp Paprika, Spanish
                                  • 2 Tbsp Black pepper, ground
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 12 lb *Red potatoes, chunk ⅝ inch, diced
                                    • - - Oil, canola
                                    • 13 oz Grated parmesan cheese
                                    • - - Garlic powder
                                    • - - Onion powder
                                    • - - Paprika, Spanish
                                    • - - Black pepper, ground

                                    Measure

                                    • - - *Red potatoes, chunk⅝ inch, diced
                                    • 6 Tbsp Oil, canola
                                    • 3 ¼ cups Grated parmesan cheese
                                    • 3 Tbsp Garlic powder
                                    • 3 Tbsp Onion powder
                                    • 1 Tbsp Paprika, Spanish
                                    • 1 Tbsp Black pepper, ground

                                    100 Servings

                                      Weight

                                      • 24 lb *Red potatoes, chunk⅝ inch, diced
                                      • - - Oil, canola
                                      • 1 lb 10 oz Grated parmesan cheese
                                      • - - Garlic powder
                                      • - - Onion powder
                                      • - - Paprika, Spanish
                                      • - - Black pepper, ground

                                      Measure

                                      • - - *Red potatoes, chunk⅝ inch, diced
                                      • ¾ cup Oil, canola
                                      • 1 qt 2 ½ cups Grated parmesan cheese
                                      • ⅓ cup 2 tsp Garlic powder
                                      • ⅓ cup 2 tsp Onion powder
                                      • 2 Tbsp Paprika, Spanish
                                      • 2 Tbsp Black pepper, ground

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 12 lb *Red potatoes, chunk ⅝ inch, diced
                                        • - - Oil, canola
                                        • 13 oz Grated parmesan cheese
                                        • - - Garlic powder
                                        • - - Onion powder
                                        • - - Paprika, Spanish
                                        • - - Black pepper, ground

                                        Measure

                                        • - - *Red potatoes, chunk⅝ inch, diced
                                        • 6 Tbsp Oil, canola
                                        • 3 ¼ cups Grated parmesan cheese
                                        • 3 Tbsp Garlic powder
                                        • 3 Tbsp Onion powder
                                        • 1 Tbsp Paprika, Spanish
                                        • 1 Tbsp Black pepper, ground

                                        100 Servings

                                          Weight

                                          • 24 lb *Red potatoes, chunk⅝ inch, diced
                                          • - - Oil, canola
                                          • 1 lb 10 oz Grated parmesan cheese
                                          • - - Garlic powder
                                          • - - Onion powder
                                          • - - Paprika, Spanish
                                          • - - Black pepper, ground

                                          Measure

                                          • - - *Red potatoes, chunk⅝ inch, diced
                                          • ¾ cup Oil, canola
                                          • 1 qt 2 ½ cups Grated parmesan cheese
                                          • ⅓ cup 2 tsp Garlic powder
                                          • ⅓ cup 2 tsp Onion powder
                                          • 2 Tbsp Paprika, Spanish
                                          • 2 Tbsp Black pepper, ground
                                          *See Marketing Guide

                                          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.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Parm Potatoes State(Minnesota) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ½ cup (#8 scoop or 4 oz spoodle)
                                          Calories 128 Calories from Fat 34
                                          % Daily Value*
                                          Total Fat 3.8g6%
                                          Saturated Fat 1.4g9%
                                          Cholesterol 6.5mg2%
                                          Sodium 93mg4%
                                          Total Carbohydrates 19.6g7%
                                          Dietary Fiber 2.3g10%
                                          Total Sugars 1.1g1%
                                          Protein 4.8g10%
                                          Calcium 13.6mg1%
                                          Iron 0.9mg5%
                                          *
                                          *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)