Oven Fries (Baked)

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, French Fries, Straight Cut, Bakeable, #19	18 pound(s)

1.	Place potatoes on sheet pan lined with pan liner or sprayed with pan release spray. Bake according to oven (combi or convection) and package or case directions. Do not pan more than you can serve quickly. This product may become soggy. Batch cook to maintain quality.
2.	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 aluminum foil and place in warmer. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
3.	Serve immediately. Batch cook to maintain maximum quality of fries. Measure a 1/2 cup serving to determine how many fries to serve (usually 11 pieces, 2 1/4 ounces). Portion with a spoon or tong per serving. Each portion provides 1/2 cup starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products when available.

Calories

130

Carbohydrates

21.43 g

Dietary Fiber

2.09 g

Protein

2.06 g

Sodium

225.97 mg

Total Fat

3.98 g

Sat. Fat

0.41 g

Trans Fat

0.00 g