Seasoned Roasted Redskins & Vegetables
Red potatoes, red peppers, green peppers and onions are roasted and then seasoned with herbs, spices and natural smoke flavor to deliver a hearty, tangy roasted entrée or side.
Ingredients
Red Potatoes, Red Peppers, Green Peppers, Onions, Seasonings (whey, maltodextrin, salt, sugar, garlic, onion, spices, citric acid, beef stock, natural flavor, rendered beef fat, natural smoke flavor), Canola Oil.
Allergens
CONTAINS: MILK
Nutritional Information
Nutrition Facts |
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| Serving Size: ¾ cup (80g) | ||||||
| Servings Per Container: 2 ½ lb. Package: About 14 |
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| Amount Per Serving | ||||||
| Calories: 80 Calories From Fat: 20 | ||||||
| % Daily Value* | ||||||
| Total Fat 2.5g | 4% | |||||
| Saturated Fat 0.0g | 0% | |||||
| Trans Fat 0.0g | ||||||
| Cholesterol 0mg | 0% | |||||
| Sodium 370mg | 15% | |||||
| Total Carbohydrates 14g | 5% | |||||
| Dietary Fiber 2g | 6% | |||||
| Sugars 3g | ||||||
| Protein 2g | ||||||
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Preparation
CONVECTION OVEN
Arrange potato blend in a single layer on an oiled baking pan. Bake at 375ºF for 8 to 10 minutes.
STANDARD OVEN
Arrange potato blend in a single layer on an oiled baking pan. Bake at 450ºF for 10 to 12 minutes.
PAN FRY OR GRIDDLE
Heat 2 tablespoons of oil in a pan or heat a well greased griddle to 375ºF. Add potato blend to hot pan or griddle in a single layer. Cook for 8 to 10 minutes turning frequently to get even heating.
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 08000 | 2 ½ lb. | 6 | 9 | 6 | 54 | 16.5 | 15.0 | 0.71 | 14 ⅝ | 11 ⅝ | 7 ¼ |
Recipes
Serving Suggestions
DOWN HOME ROASTED POTATOES
Seasoned Roasted Redskins with Vegetables complement popular rotisserie chicken menu items. Serve them side-by-side and garnish with fresh thyme sprigs and sliced lemon.
BARBECUE BASICS
Toss Seasoned Roasted Redskins with Vegetables with garlic infused olive oil and cook until heated through. Serve alongside beef ribs grilled with smokehouse style barbecue sauce and garnish the plate with chopped fresh parsley.
TANTALIZING TERIYAKI
Teriyaki glazed sirloin strips are delicious with fabulous sides like Seasoned Roasted Redskins with Vegetables and grilled broccoli spears.
CABERNET CHOPS AND POTATOES
Grilled lamb chops are luscious on a cabernet sauce with scattered Seasoned Roasted Redskins with Vegetables and a dollop of black olive tapenade.
ROCK AND ROLL WRAPS
Warm red pepper tortillas and fill with strips of grilled beef, horseradish sour cream, Seasoned Roasted Redskins with Vegetables, shredded Jack cheese and diced fresh tomato. Wrap, roll and serve.
KITCHEN COMFORTS
Serve sliced meatloaf or roasted turkey breast with Seasoned Roasted Redskins
with Vegetables and sherry-mushroom gravy.
ROASTED POTATO-ONION SOUP
French onion soup just got more interesting. Add Seasoned Roasted Redskins
with Vegetables to French onion soup and serve in a crock covered in shredded Parmesan cheese; broil until cheese is crisp. Garnish with sprigs of fresh parsley.
GORGONZOLA AND ROASTED VEGETABLES
Roast Seasoned Roasted Redskins with Vegetables with wedges of fennel, sprigs of thyme and olive oil. Remove from oven, plate and add crumbled chunks of Gorgonzola and drizzle with a reduced balsamic vinegar glaze. It’s a great menu item for lamb or beef entrées.