University of Minnesota Extension
/
612-624-1222
Menu Menu

Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Potatoes

Using Potatoes

potatoes

Garlic Mashed Potatoes | Quick Baked Potato | Oven-Roasted Potatoes | Parsley-Buttered Potatoes

Menu Example 1: Garlic Mashed Potatoes Featuring Locally Grown Red Potatoes and Garlic Bulbs

Savory Chicken Tenders with Honey BBQ Sauce
Garden Green Peas
Orange Smiles

Whole Wheat Dinner Roll
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Savory Chicken Tenders
 (2 Pieces = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Garlic Mashed Potatoes
Garden Green Peas

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Orange Smiles
  (1 Orange = ½ Cup)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Roll (1 Roll =
  1 Serving)
Sliced Wheat Bread
  (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Quick Baked Potato

Homemade Sloppy Joe on Whole Wheat Bun
Quick Baked Potato Half Featuring Locally Grown Potatoes
Seasoned Green Beans

Chilled Applesauce
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Sloppy Joe

2 ounces

2 ounces

1 ½ ounces

Vegetable: Quick Baked Potato Half
Seasoned Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Applesauce

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Bun (1 = 2 Servings)
Sliced Wheat Bread (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 3: Oven-Roasted Potatoes

Hamburger on Whole Wheat Bun
Oven Roasted Potatoes Featuring Locally Grown Potatoes
Creamy Coleslaw Featuring Locally Grown Cabbage

Red Grape Cluster
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Hamburger (1 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Oven Roasted Potatoes
Creamy Coleslaw

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Red Grape Cluster

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Bun (1 Bun = 2 Servings)
Sliced Wheat Bread (1 = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 4: Parsley-Buttered Potatoes

Ham Patty on Wheat Bun
Parsley Buttered Potatoes or Red Potatoes with Herbs
Baby Whole Carrots and Celery with Ranch Dip

Chilled Mixed Fruit
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Ham Patty

2 ounces

2 ounces

1 ½ ounces

Vegetable: Parsley Buttered Potatoes
Baby Whole Carrot and
Celery

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Mixed Fruit

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Bun
(1 Bun = 2 Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

potatoes
  • High in potassium for optimal muscle performance, iron for converting food to energy, and with as much protein as a half a glass of milk, potatoes are a powerhouse of nutrients.
  • Potatoes are a good source of starch, which provides calories in a form that is less quickly metabolized than sugar — to give you sustained energy. One medium potato provides 110 calories.
  • The skin of the potato contains the majority of the potato's fiber, and many of the nutrients are located close to the skin.
  • A plain potato is 99.9% fat free and yet it is a nutrient dense food.
  • One medium potato supplies 45% of the daily requirement of vitamin C.
  • Potatoes and milk complement each other to provide a complete protein when they are eaten together. Amino acids missing from the potato are found in milk, and vice versa.

Sources:

Nutrition Data — www.nutritiondata.com/facts/vegetables-and-vegetable-products/2770/2

  • © 2013 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy