Homestyle potatoes

By Jonathan Tellier
 Objectives
 Know why canned diced potatoes were used in the
recipe.

 Understand how the cooking yield was found.

 Know the diets able to receive the recipe.

 Recipe research
Diced potatoes were the major component of my recipe
standardization project.

• Why?

• Received in July 2017

• Exp. 6/23/19

My idea of what to make stemmed from talking to

patients and employees throughout my rotation.
 Findings of research
Patients wanted food more flavorful.

Cooks wanted something relatively

easy to make.

Recipes for canned diced potatoes

don’t exist.

A recipe for gold potatoes was

adjusted for canned diced potatoes.
 U.S. Food Cooking yield
Diced canned potatoes have a 76% yield for drained
weight.

Cooking yield is 63%.

https://www.usfoods.com/content/dam/dce/pdfs/Your-Business/Easy-
Ordering/MPP_Online-Common_Product_Yields_and_Conversions.pdf
 Cooking yield
1 can (6.6 lb) of diced
potatoes after being drained
yields 5.3 lb and 11.5 cups.

After cooking, 1 can yields 9

cups.

Cooking yield 78%.

 Original recipe trial 1
1 can diced potatoes

1 tsp salt

1/2 tsp black pepper

2 tsp paprika

8 tbsp olive oil

 MK comments trial 1
A little salty, adding ketchup would be good

Too salty

A little salty, but very flavorful

A bit salty

Very good
 Changes made for trial 2
1 can diced potatoes

1/2 tsp salt *

1/2 tsp black pepper

2 tsp Paprika

8 tbsp olive oil

2 tsp garlic powder *

 MK comments trial 2
Garlic added flavor

Very good the garlic gave more flavor

Very tasty

Good products
 Nutrition trailer trial 3
1 can diced potatoes

1/2 tsp salt

1/2 tsp black pepper

2 tsp Paprika

8 tbsp olive oil

2 tsp garlic powder

 Comments from trial 3
Needs more flavor, add herb or pepper.

Try making them crispy.

Add onion powder and more garlic.

Could use some color.

They are greasy.

 Changes made for trial 4
1 can diced potatoes
1 cup can red pepper *
1/2 tsp black pepper
2 tsp paprika
7 tbsp olive oil *
½ tsp parsley *
2 tsp garlic powder
2 tsp onion powder *
 Comments from trial 4
A little soft.

Color is good.

Product is good.
 Acceptance results
Location Trial Participants Appearance Taste Texture

MK Trial 1 11 3 2.6 2.6

MK Trial 2 6 3 3 3

NT Trial 3 13 2.3 2 2.4

MK Trial 4 6 3 2.5 2.5

 Cost
Ingredients Amount (AP) Cost per Cost per recipe %
portion
Potato, diced 1 #10 0.32 5.80 84.74
canned
Pepper, red, 1 cup 0.03 0.60 8.80
diced canned
Oil, olive, extra, 7 tablespoons 0.02 0.32 4.69
virgin
Pepper black ½ tsp 0.00 0.01 0.15
Paprika 2 tsp 0.00 0.02 0.29
Onion powder 2 tsp 0.00 0.04 0.65

Garlic powder 2 tsp 0.00 0.04 0.56

Parsley, dried ½ tsp 0.00 0.01 0.11

Totals: 0.38 6.84 100%

 Comparable products
Cost Cost per serving Cost per 1500 patients

O’Brien potatoes $0.11 $165

Chopped parslied $0.08 $120

potatoes

Homestyle potatoes $0.38 $570

 Diets allowed
Regular Vegan

Low Calorie Vegetarian

High Calorie Kosher

MSA

MS

NDDIII
 Diets not allowed
2gm- too much sodium.

Renal- too much potassium.

NDDII- to large of pieces.

NDDI- not pureed.

 Patient trial
Location: NA Cafeteria
Male units: 20, 21, 24, & 25
Participants: 192 patients
Likes: 178 patients ( 92%)
Dislike: 14 patients ( 8%)
Units: 20 21 24 25 Totals
Likes 45 40 46 47 178
Dislikes 3 5 3 3 14
Percentage 93.4% 89% 93.9% 94% 92%
of likes
Percentage 6.6% 11% 6.1% 6% 8%
of dislikes
Comments from patient trial
on NA Cafeteria
Good food.
I really like the potatoes.
These are better than the O’Brien potatoes.
These are not better than the O’Brien potatoes.
These need more seasoning.
I would eat these again.
These would be good for breakfast.
More salt.
 Conclusion
This recipe could be used so that the earthquake
supply does not go to waste.

This recipe should not be used to replace other potato

products.
 Reference
Common product yields. Retrieved from
https://www.usfoods.com/content/dam/dce/pdfs/Yo
ur-Business/Easy-Ordering/MPP_Online-
Common_Product_Yields_and_Conversions.pdf