Parsley Buttered New Potatoes

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

1.	COOKING METHODS To steam potatoes: Place potatoes in solid steamtable pans. Steam for 10-15 minutes. (If using solid steamtable pans, additional cooking may be required.) To boil potatoes: Place potatoes in stock pot and bring to a boil. Reduce heat and simmer for 20 -25 minutes until potatoes are thoroughly heated. Transfer cooked potatoes to solid steamtable pans.
2.	Melt margarine in a small saucepan.
3.	Add salt and dried parsley to margarine. Simmer gently, uncovered, for 1 minute.
4.	Pour mixture evenly over cooked potatoes and stir gently.
5.	Cover pans with plastic wrap and store in warmer until ready for service. Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Use commodity products when available.

Calories

Carbohydrates

13.51 g

Dietary Fiber

2.47 g

Protein

1.54 g

Sodium

391.29 mg

Total Fat

3.80 g

Sat. Fat

1.67 g

Trans Fat

0.00 g