× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Lomo Saltado

Share this

Print Recipe
Potato Type: Russet
Prep Method: Baked

Dish

Side Dish

Ingredients

+

50 Servings

  • 10 pounds 5 ounces Russet potatoes
  • 3 tablespoons vegetable oil
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • FOR BEEF STEAK
  • 9 pounds beef steak, thin slices, cut into strips
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 3 teaspoons vegetable oil
  • 4 pounds red onion
  • 4 pounds 4 ounces green bell pepper
  • 5 jalapeños
  • 1/4 cup garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 1 quart cilantro
+

100 Servings

  • 20 pounds 10 ounces Russet potatoes
  • 1/4 cup 2 tablespoons vegetable oil
  • 1 tablespoon 1 teaspoon garlic powder
  • 2 teaspoons salt
  • FOR BEEF STEAK
  • 18 pounds beef steak, thin sliced, cut into strips
  • 1 tablespoon 1 teaspoon cumin
  • 1 tablespoon 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1/4 cup 2 tablespoons vegetable oil
  • 8 pounds red onion
  • 8 pounds 8 ounces green bell pepper
  • 1/4 cup garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 2 quarts cilantro

Preparation

  1. Preheat the oven to 375°F.
  2. Scrub the potatoes,cut them in half lengthwise and cut each half width wise into 1/4 inch slices.
  3. Combine the sliced potatoes with the vegetable oil, garlic powder, salt and pepper.
  4. Mix until the potatoes are well coated.
  5. Place potato slices in a single layer on parchment-lined sheet pans.
  6. Bake in the preheated oven for about 15 minutes, or until the potatoes are golden and tender.
  7. Internal temperature should reach at least 135°F. Transfer potatoes to full-size 2-inch steam table pans and hold hot at or above 135°F until service.
  8. Place the beef in a container. Combine the cumin, black pepper and salt, and mix into the beef until evenly distributed.
  9. Heat a large sauté pan, tilt skillet or steam-jacketed kettle to medium-high heat.
  10. Add the vegetable oil and immediately add the seasoned beef. Cook, stirring, until the beef is browned.
  11. Add the red onions, green bell peppers, jalapeños and minced garlic.
  12. Continue to cook, stirring, until the vegetables are tender-crisp, about 5–10 minutes.
  13. Stir in the less-sodium soy sauce and apple cider vinegar. Internal temperature should reach at least 145°F.
  14. Transfer the mixture to full-size 2-inch steam table pans and hold hot at or above 135°F until service. To serve, place 1/2 cup of the roasted potatoes into each portion container.
  15. Add 3/4 cup of the beef and vegetable stir-fry mixture. Top with 1/2 tablespoon fresh cilantro.

 

Notes

1 each =1/2 cup starchy vegetable, 1/2 cup other vegetables, 2 ounce equivalent meat/meat alternate

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

230

Fat

7.7g

Sodium

247mg

Cholesterol

53g

Carbohydrates

20g

Fiber

3g

Protein

20g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up