Seasoned Potato Wedges (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, Wedge Cut, Seasoned, #50	20 pound(s)
Salt, Table, #343	2 tablespoon(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 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.
2.	Transfer to steamtable pans for service. Sprinkle wedges with salt.
3.	Serve immediately. Batch cook to maintain maximum quality of fries.
4.	Measure a 1/2 cup serving to determine how many fries to serve (usually 6-7 wedges). 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 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products when available.

Calories

152

Carbohydrates

12.13 g

Dietary Fiber

3.04 g

Protein

2.39 g

Sodium

488.56 mg

Total Fat

7.56 g

Sat. Fat

1.12 g

Trans Fat

0.00 g