Ranch 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, #48	20 pound(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Dressing, Ranch, Dry Mix, #201	8 ounce(s)

1.	Place potatoes on sheet pan lined with pan liner sprayed with pan release spray. Sprinkle with ranch dressing and toss lightly to evenly coat all potatoes.
2.	Bake according to oven (combi or convection) and package or case directions.
3.	Use a spatula to remove potatoes from sheet pans and place into half-size steamtable pans.
4.	Place under a heat lamp to keep potatoes crisp or cover with aluminum foil. Cut holes in aluminum foil and place in warmer. (Be careful not to put any more in a pan than you can serve quickly. This product may become soggy.) Batch cook to maintain quality. CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes.
5.	Measure a 1/2 cup serving to determine how many fries to serve (about 11 pieces). 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

135

Carbohydrates

21.68 g

Dietary Fiber

1.56 g

Protein

2.78 g

Sodium

341.69 mg

Total Fat

4.07 g

Sat. Fat

1.09 g

Trans Fat

0.00 g