FLAV-R-PAC

Tri-Cut Redskin Potatoes

Whole, skin on red potatoes wedge cut, then re-cut into triangle shaped pieces ½" long.

FPO

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
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%

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

Download Table

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.