Go Back Email Link
Print Recipe Add to Collection
2 from 2 votes

Roasted Potatoes O'Brien USDA Recipe for Schools

Canned diced potatoes are combined with red and green peppers and spices.
NSLP/SBP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides ¹⁄8 cup red/orange vegetable, ³⁄8 cup starchy vegetable, and ¹⁄8 cup additional vegetable.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Roast, Sauté
50 Servings
Calories: 74

Ingredients

50 Servings

    Weight

    • 10 lb Canned diced potatoes, drained
    • - - Canola oil
    • 2 lb 4 oz Fresh red bell peppers, diced
    • 1 lb Fresh green bell peppers, diced
    • - - Salt
    • - - Ground white pepper
    • 6 oz Garlic, minced

    Measure

    • 1 gal 1 qt 1½ cups (approx. 2¼ No. 10 cans) Canned diced potatoes, drained
    • ½ cup Canola oil
    • 1 qt 2⅔ cups 1 Tbsp 1 tsp Fresh red bell peppers, diced
    • 3 cups Fresh green bell peppers, diced
    • ⅔ tsp Salt
    • 1 tsp Ground white pepper
    • ½ cup Garlic, minced

    100 Servings

      Weight

      • 20 lb Canned diced potatoes, drained
      • - - Canola oil
      • 4 lb 8 oz Fresh red bell peppers, diced
      • 2 lb Fresh green bell peppers, diced
      • - - Salt
      • - - Ground white pepper
      • 12 oz Garlic, minced

      Measure

      • 2 gal 2 qt 3 cups (approx. 4½ No. 10 cans) Canned diced potatoes, drained
      • 1 cup Canola oil
      • 3 qt 1⅓ cups 2 Tbsp 2 tsp Fresh red bell peppers, diced
      • 1 qt 2 cups Fresh green bell peppers, diced
      • 1⅓ tsp Salt
      • 2 tsp Ground white pepper
      • 1 cup Garlic, minced

      -

      50 Servings

        Weight

        • 10 lb Canned diced potatoes, drained
        • - - Canola oil
        • 2 lb 4 oz Fresh red bell peppers, diced
        • 1 lb Fresh green bell peppers, diced
        • - - Salt
        • - - Ground white pepper
        • 6 oz Garlic, minced

        Measure

        • 1 gal 1 qt 1½ cups (approx. 2¼ No. 10 cans) Canned diced potatoes, drained
        • ½ cup Canola oil
        • 1 qt 2⅔ cups 1 Tbsp 1 tsp Fresh red bell peppers, diced
        • 3 cups Fresh green bell peppers, diced
        • ⅔ tsp Salt
        • 1 tsp Ground white pepper
        • ½ cup Garlic, minced

        100 Servings

          Weight

          • 20 lb Canned diced potatoes, drained
          • - - Canola oil
          • 4 lb 8 oz Fresh red bell peppers, diced
          • 2 lb Fresh green bell peppers, diced
          • - - Salt
          • - - Ground white pepper
          • 12 oz Garlic, minced

          Measure

          • 2 gal 2 qt 3 cups (approx. 4½ No. 10 cans) Canned diced potatoes, drained
          • 1 cup Canola oil
          • 3 qt 1⅓ cups 2 Tbsp 2 tsp Fresh red bell peppers, diced
          • 1 qt 2 cups Fresh green bell peppers, diced
          • 1⅓ tsp Salt
          • 2 tsp Ground white pepper
          • 1 cup Garlic, minced

          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 50 servings, use 2 pans.
            For 100 servings, use 4 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 135 °F or higher.
          • Transfer 3 qt (about 3 lb 15 oz) roasted potatoes to a steam table pan (12" x 20" x 2½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Set aside for step 11.
          • Heat oil in a medium stock pot.
          • Add bell peppers, salt, pepper, and garlic. Sauté uncovered over medium–high heat for 2–3 minutes.
          • Critical Control Point: Heat to 135 °F or higher.
          • Drain in a colander.
          • Pour 1 qt (about 1 lb 11 oz) bell peppers over each pan. Stir well.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 6 fl oz spoodle (3⁄4 cup).

          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: 0³⁄4 cup (6 fl oz spoodle) | Calories: 74 | Total Carbohydrate: 10g | Protein: 1g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 186mg | Potassium: 206mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin D: 0IU | Calcium: 14mg | Iron: 0mg