FLAV-R-PAC

Diced Red Potatoes

Whole, skin-on red potatoes diced into ″ cubes.

FPO

Ingredients

Potatoes and Sodium Acid Pyrophosphate (to retain natural color)

Nutritional Information

Nutrition Facts
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
Cholesterol 0.00mg 0%
Sodium 20mg 1%
Total Carbohydrates 13g 4%
  Dietary Fiber <1g 2%
  Sugars 0.00g
Protein 1.00g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium   3,500mg 3,500mg
Total Carbohydrate 300g 375g
 Dietary Fiber 25g 30g

Preparation

GRILL:
Grease grill and heat to medium-high (350F). Pour desired amount of potatoes onto gril and cook for 15-20 minutes, or until product is thoroughly cooked (165F) and browned to desired doneness. Season and serve.

COMMERCIAL STEAMER:
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 165F. Season and serve.

OVEN:
Preheat oven to 450F. 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 165F and lightly browned. For convection oven, reduce heat to 425F and cook for 25-35 minutes or until product reaches 165F.

Safe Handling of Food

Storage

Store at or below 0F (-18F) or store in freezer compartment of the refrigerator.

Pack

Catalog# Pack Size Case Count Pallet Tie Pallet High Total Pallet Gross Wt. Net Wt. Volume Length Width Height
24601 5 lb. 4 8 9 72 21.0 20.0 .71 18-7/8 11-3/8 5-3/4

Serving Suggestions

DOWN-EAST OMELETTE
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.

FOREST HASHBROWNS
Saut 4 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.