Diced Red Potatoes
Whole, skin-on red potatoes diced into ½″ cubes.
Product Package Sizes:
5 lb. Package
Potatoes and Sodium Acid Pyrophosphate (to retain natural color)
|Serving Size: ⅔ cup (85g)|
|Servings Per Container:
5 lb. Package: 27
|Amount Per Serving|
|Calories: 60 Calories From Fat: 0|
|% Daily Value*|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber <1g||2%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Grease grill and heat to medium-high (350°F). Pour desired amount of potatoes onto gril and cook for 15-20 minutes, or until product is thoroughly cooked (165°F) and browned to desired doneness. Season and serve.
Preheat steamer. Spread potatoes evenly in a full size preforated steam table pan. Place pan in steamer and cook for 5-6 minutes, or until product reaches 165°F. Season and serve.
Preheat oven to 450°F. In a large baking pan spread potatoes in a single layer. Drizzle with vegetable or olive oil and stir to coat. Sprinkle with salt, pepper and herbs if desired. Roast in oven for 35-45 minutes or until product reaches 165°F and lightly browned. For convection oven, reduce heat to 425°F and cook for 25-35 minutes or until product reaches 165°F.
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
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Cook 6 ounces thawed Diced Red Potatoes with 3 whipped eggs, 1 ounce sliced green onion and 2 ounces shredded Swiss Cheese. Serve with toast and melon wedges.
Sauté 4 ½ ounces thawed Diced Red Potatoes in butter and oil with 4 ounces sliced mushrooms. Dust potatoes and mushrooms with chopped fresh thyme and shredded parmesan cheese.