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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. PUT PARTIALLY COOD POTATOES IN 2 GAL WATER IN STEAM-JACKETED KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB PSI STEAM COOKER, 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15 MINUTES. DRAIN. USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES). PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POATAOES IN EACH PAN. 2. DRIZZEL 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN.STIR GENTLY TO COAT POTATOES WELL. 3. MIX SALT. PEPPER TOMATOE JUICE, 2 QT HOT WATER, AND GARLIC; BLENT THROROUGHLY. POUR 2 LB 2 OZ (1 QT) MISTURE OVER POTATOES IN EACH PAN. 4. BAKE 40 MINUTES. IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT. NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P WILL YIELD 24 LB PEELED POTATOES. NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES. NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANIT- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 25 TO 30 MINUTES ON HIGH FAN; OPEN VENT. Recipe Number: Q05003 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 12.8mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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