Source: MRS 2020
MRS: 1092 — Vegetables (1000s)

Oven Fries (Baked)

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)

Potatoes, French Fries, Straight Cut, Bakeable, #1615
18  pounds
Pan Release Spray, Vegetable Oil, #2514
20  second spray


Place potatoes in a single layer on a sheet pan that has been lined with a pan liner or sprayed with pan release spray.


Bake the french fries 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 the french fries quality.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher recommendation, follow those recommendations.


Use a spatula to remove the potatoes from sheet pans and place them 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.


Measure a ½ cup serving with a spoon or tongs to determine how many fries to serve.
Portion each ½ cup of fries with a spoon or tongs. Each portion provides ½ cup starchy vegetables.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use commodity products when available.

Serving Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Purchasing Guide

Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
21.51 g
Dietary Fiber
2.39 g
2.39 g
215.10 mg
Total Fat
4.18 g
Sat. Fat
0.60 g
Trans Fat
0.00 g