Southwest Seasoned Potatoes State (Wisconsin) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Crispy, diced potatoes roasted with Southwest seasonings.
NSLP/SBP CREDITING INFORMATION:
½ cup (No. 8 scoop or 4 fl oz spoodle) provides ½ cup starchy vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development
Wisconsin Department of Public Instruction
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3 from 2 votes

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Instructions
 

  • Preheat conventional oven to 425 °F or convection oven to 400 °F.
  • Wash and scrub potatoes. Cut potatoes to uniform size, approximately 1-inch pieces.
  • Place potatoes in a large bowl. Add olive oil and toss. Add all remaining seasonings and toss to coat potatoes.
  • Place potatoes evenly on lined sheet pans.
    For 50 servings, use two sheet pans.
    For 100 servings, use four sheet pans.
  • Roast potatoes:
    Conventional oven: 425 °F for 25 minutes.
    Convection oven: 400 °F on low fan for 25 minutes.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
  • Portion ½ cup with No. 8 scoop or 4 fl oz spoodle.

Nutrition INFORMATION

Nutrition Facts
Southwest Seasoned Potatoes State (Wisconsin) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ½ cup (No. 8 scoop or 4 fl oz spoodle)
Calories 104 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 148mg6%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 2g4%
Calcium 14mg1%
Iron 1mg6%
Added Sugar 0g
*
*Marketing Guide
50 Servings:
Yellow or red potatoes, fresh,
medium size:
11 lb 4 oz
100 Servings:
Yellow or red potatoes, fresh,
medium size:
22 lb 8 oz

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 7 lb 8 oz
About 1 gal 3 qt
100 Servings:
About 15 lb
About 3 gal 2 qt