Crinkle Cut Fries (Baked)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 30 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 30 SERVINGS)
Potatoes, French Fries, Crinkle Cut, #47	5 pound(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)

1.	Place potatoes on sheet pan lined with pan liner or sprayed with pan release spray. Do not pan more than you can serve quickly. This product may become soggy. Batch cook to maintain quality.
2.	Bake according to oven (combi or convection) and package or case directions.
3.	Using a spatula, remove potatoes from sheet pans and place into half-size steamtable pans. Place under a heat lamp to keep potatoes crisp or cover with aluminum foil. Cut holes in foil and place in warmer. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
4.	Measure a 1/2 cup serving to determine how many fries to serve (usually 9-11 pieces, 2 1/4 ounces). Portion with spoon or tongs per serving. Each portion provides 1/2 cup of starchy vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products when available.

Calories

106

Carbohydrates

17.36 g

Dietary Fiber

1.28 g

Protein

2.13 g

Sodium

8.22 mg

Total Fat

3.13 g

Sat. Fat

0.82 g

Trans Fat

0.00 g