| Yield 1X: | 64 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 20 | ||||
| Shelf life: | 5 days | ||||
| Date: | 8.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Yellow or colored fingerling potatoes, washed | 4 | 8 | 12 | |||
| Water | 4 | 8 | 12 | |||
| Salt | 1.25 | 2.50 | 3.75 | |||
| Fresh thyme sprigs – 1/4 bunch | 0.25 | 0.50 | 0.75 | |||
| Fresh garlic, crushed | 0.75 | 1.50 | 2.25 | |||
| Ground black pepper | 0.10 | 0.20 | 0.30 |
Carefully measure all ingredients. Prepare potatoes by washing, then combine all ingredients in a suitable pot, and place over high heat.
Bring to a rolling boil, then reduce to a slow simmer and cook until you can easily insert a skewer into the potatoes, about 10 minutes. Remove from the heat, and drain into a colander.
*NOTE*
The most important step in preparing these potatoes is to cook properly, but not overcook. If you slice the potatoes in half, and the center cracks open, they have been cooked too long.
Transfer to a sheet pan, and allow to cool at room temperature until comfortable to handle. Remove the garlic and thyme from the potatoes, then slice each potato in half lengthwise. Allow to cool completely, then transfer to a cambro, cover tightly, label, date, initial, and store refrigerated.