Oven Baked Potato Wedges

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Potatoes, Wedge Cut, Seasoned, #50	20 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.
2.	Bake according to oven (combi or convection) and package or case directions. Do not prepare any more than you can serve quickly. This product may become soggy when held. Batch cook to maintain quality. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
3.	Measure a 1/2 cup serving (usually 6-7) with a spoon or tongs. Portion 1/2 cup of wedges per serving. Each portion provides 1/2 cup 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

155

Carbohydrates

12.86 g

Dietary Fiber

3.09 g

Protein

2.47 g

Sodium

352.19 mg

Total Fat

7.59 g

Sat. Fat

1.13 g

Trans Fat

0.00 g