| Yield 1X: | 10.00 | port | Allergens: | ||
| Portion: | 1 | port | Butter | ||
| Portions: | 10.0 | ||||
| Shelf life: | 15 minutes | ||||
| Date: | 7.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Red “C” Potatoes | 3 | 6 | 9 | |||
| Canola oil | 2.00 | 4.00 | 6.00 | |||
| Frozen vegetable mix | 3 | 8.00 | 7 | 10 | 8.00 | |
| Whole butter | 5.00 | 10.00 | 15.00 |
Wash the potatoes, then toss with canola oil and salt and pepper mix.
Transfer to a 2″ hotel pan in a single layer, and roast at 350 F. for 25 minute, or until soft in the center with a crisp skin. Transfer to the steam table.
Drop the frozen vegetable mix in boiling salted water, and cook until soft, about three minutes. Drain well, then transfer to a hot saute pan with the butter. Season to taste with salt and pepper mix, and toss to combine. Transfer to the steam table.
Portion onto the entree plate or a side dish for large entrees.