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Mediterranean Potatoes

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School Foodservice



24 Servings

  • 2 lbs. 4 ounces yellow potatoes, 1/4 inch slices
  • 1/4 cup olive oil
  • 12 ounces onions, 1/4 inch slices
  • 1 lb. 8 ounces zucchini, 1/2 round cuts
  • 2 Tablespoons garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 3 cups tomato puree, no salt added
  • 1/4 cup 2 tablespoons basil, chopped
  • 1 Tablespoon spearmint, chopped

48 Servings

  • 4 lbs. 8 ounces yellow potatoes 1/4 inch slice
  • 1/2 cup olive oil
  • 1 lb. 8 ounces onion, 1/4 inch slice
  • 3 lbs. zucchini, 1/2 rounds
  • 1/4 cup garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 6 cups tomato puree, no salt added
  • 3/4 cup basil, chopped
  • 2 Tablespoons spearmint, chopped


  1. In a large rondo, heat oil over medium-low heat and add onions.
  2. Spread the potatoes over the onions, cover and cook for 5 minutes.
  3. Add zucchini, garlic, red pepper flakes and salt. Stir until combined.
  4. Cook, uncovered, about 5 minutes, stirring occasionally.
  5. Stir in the tomato puree, cover and cook 8 to 10 minutes, or until the potatoes and zucchini are tender.
  6. Stir in the basil and mint. Transfer to a full-size 2-inch steamtable pan.
  7. Use 1 pan for 24 servings; use 2 pans for 48 servings. Hold hot at or above 140°F until service.


1/2 cup = 1/4 cup starchy vegetable, 1/8 cup other vegetable


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