Tri-Cut Redskin Potatoes
Whole, skin on red potatoes wedge cut, then re-cut into triangle shaped pieces ½" long.
Ingredients
Potatoes and Sodium Acid Pyrophosphate (to retain natural color)
Nutritional Information
Nutrition Facts |
||||||
| Serving Size: ⅔ cup (84g) | ||||||
| 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 | 0% | |||||
| Total Carbohydrates 13g | 0% | |||||
| Dietary Fiber 1.00g | 0% | |||||
| Sugars 0.00g | ||||||
| Protein 1.00g | ||||||
|
||||||
|
||||||
Preparation
GRILL:
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.
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 165°F. Season and serve.
OVEN:
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.
Storage
Store at or below 0ºF (-18°F) 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 24600 | 5 lb. | 4 | 6 | 10 | 60 | 21.0 | 20.0 | 0.86 | 18-7/8 | 14-3/8 | 5-1/2 |
Serving Suggestions
SEATTLE POTATO SALAD
Individual Serving - Steam or quick boil 6 ounces frozen Tri-Cut Red Potatoes until tender; drain and cool. Combine potatoes with 2 ounces surimi, 1 ounce black olives and 1 ounce green pepper strips. Toss in French dressing; chill. Serve as a salad over chopped lettuce with lemon garnish, or as a side with sandwiches.
FIESTA PICNIC SALAD
Individual Serving - Steam or quick boil 6 ounces frozen Tri-Cut Red Potatoes until tender; drain and cool. Combine potatoes with 1 ounce sour cream, a dash of hot sauce, sliced celery and chopped fresh dill. Chill. Serve alone, or as a side with sautéed salmon or a fish sandwich.
SEARED SPINACH & POTATOES
Individual Serving - Sauté leftover Seattle Potato Salad in a little olive oil and serve hot as a salad or side dish.