Baby Potatoes Persillade

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Step 1

Place 2 qt 2 3/4 cups (about 5lbs) potatoes on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray. For 25 servings use 1 pan.

Step 2

Bake until golden brown: Conventional oven: 425 degrees F for 25-30 min.

Step 3

Critical Control Point: Heat to 140 degrees F or higher

Step 4

Transfer 3 qt (about 3 lb 15 oz) roasted potatoes to a steam table pan (12" x 20" x 2 1/2"). For 25 servings use 1 pan.

Step 5

Critical Control Point: Hold for hot service at 140 degrees F or higher

Step 6

Set aside for step 12

Step 7

Heat oil in a medium stock pot.

Step 8

Add garlic, salt, and pepper. Simmer uncovered over medium-high heat for 30 seconds to 1 minute

Step 9

Critical Control Point: Heat to 140 degrees F or higher

Step 10

Remove from heat, and allow to cool for 1 minute

Step 11

Add parsley, stir well

Step 12

Pour 1/2 cup (about 4 oz) persillade over each pan. Stir well

Step 13

Critical Control Point: Hold for hot service at 140 degrees F or higher

Step 14

Portion using a rounded 3 fl oz spoodle (about 2-3 potatoes)