This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate spring’s harvest together!
Spring is here, awakening possibilities for the new incoming harvest! Winter staples like carrots, parsnips, and potatoes continue to be available from storage. Asparagus starts to sprout up, signaling the beginning of the growing season. In springtime, we have delicious herbs like chives, parsley, and lavender ready to season our dishes. Fresh garlic becomes available, and onions are still stored up for use. Leafy greens, ranging from our mild lettuces to spicy arugula, and including fan favorites such as kale, collards, and spinach, add color to our diets. Fiddleheads grace our plates, and maple syrup is in season, dripping from tree to tongue with a few short steps in between.
Starchy vegetable requirement
100 servings, K-5 (3/4 cup)
31 lbs red or yellow potatoes, washed
2 1/2 c. olive oil
6 Tbsp salt
3 Tbsp + 2 tsp ground black pepper
- Preheat oven to 400°F.
- Boil the potatoes until very tender. When they begin to float, it is a good indication they are ready.
- With a large paddle or in a mixer, roughly “smash” the potatoes.
- Add oil, salt, and black pepper. Transfer the potatoes to two 4-inch hotel pans.
- Drizzle a bit more oil on top of the potatoes and transfer to the oven.
- Roast until a golden crust forms, approximately 15 minutes.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from Project Bread: A Fresh Approach to Ending Hunger