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5 from 1 vote

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 128

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

      -

      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

          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.

          Video

          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. 

          Nutrition

          Serving: 0½ cup (#8 scoop or 4 oz spoodle) | Calories: 128 | Total Carbohydrate: 19.6g | Protein: 4.8g | Total Fat: 3.8g | Saturated Fat: 1.4g | Cholesterol: 6.5mg | Sodium: 93mg | Dietary Fiber: 2.3g | Total Sugars: 1.1g | Calcium: 13.6mg | Iron: 0.9mg