Roasted Potatoes Persillade
Ingredients
- Local red or white potatoes, fresh, unpeeled, washed, cut into 2-inch chunks - 12 lbs
- Canola oil - 1/2 cup
- Garlic, minced - 1/2 cup
- Salt - 1 tsp
- Pepper - 1 tsp
- Fresh Parsley, diced - 1 1/3 cup
Preparation
Roast the Potatoes:
1. Place 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.)
2. Roast until golden brown. Conventional oven: 400°F for 30-35 minutes. Convection oven: 375°F for 20-30 minutes. Critical Control Point: Heat to 135°F or higher.
3. Transfer each sheet pan of roasted potatoes to one 2½ -inch steam table pan. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
4. Set aside for step 12.
Critical Control Point: Hold for hot service at 135°F or higher.
Prepare the Persillade:
5. Heat canola oil in medium stock pot.
6. Add garlic, salt and pepper. Cook uncovered over medium heat 30 seconds – 1 minutes while stirring.
Critical Control Point: Heat to 135°F or higher.
7. Remove from heat and allow to cool for 1 minute.
8. Add parsley and stir well to mix.
9. Pour 1 cup persillade over potatoes in each pan. Stir well to evenly distribute.
10. Serve ½ cup portions using a ½ cup spoodle.
Critical Control Point: Hold for hot service at 135°F or higher.
Note: Hold in warmer at 140°F or higher to maintain quality during the extended taste testing service.