Spicy 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, Straight Cut, Seasoned, #51	19 pound(s)
Pan Release Spray, Vegetable Oil, #395	1 ounce(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.
2.	Transfer to steamtable pans for service. Serve immediately. Batch cook to maintain maximum quality of fries.
3.	Measure a 1/2 cup serving to determine how many fries to serve (about 9-11 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 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products when available.

Calories

151

Carbohydrates

20.16 g

Dietary Fiber

1.72 g

Protein

1.89 g

Sodium

394.71 mg

Total Fat

7.66 g

Sat. Fat

1.15 g

Trans Fat

0.00 g