Seasoned Potato Wedges (Fried)

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.	Heat vegetable oil in deep-fat fryer to 375 degrees F or according to package directions.
2.	Keep potatoes frozen until ready to fry. Batch cook to maintain maximum quality of fries.
3.	Transfer to steamtable pans for service. Sprinkle wedges with salt. Serve immediately.
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

187

Carbohydrates

12.86 g

Dietary Fiber

3.09 g

Protein

2.47 g

Sodium

493.66 mg

Total Fat

10.78 g

Sat. Fat

1.45 g

Trans Fat

0.00 g