Source: MRS 2015
MRS: 1093 — Vegetables (1000s)

Seasoned Potato Wedges (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, Wedge Cut, Seasoned, #1620
20  pound(s)
Salt, Table, #2219
2  tablespoon(s)


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.


Transfer to steamtable pans for service.
Sprinkle wedges with salt.


Serve immediately. Batch cook to maintain maximum quality of fries.


Measure a ½  cup serving to determine how many fries to serve (usually 6 to 7 wedges).
Portion with a spoon or tongs per serving. 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 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.

Serving Notes

Batch Cook:  Prepare only what can be served in a 30 minute period.

Nutrients Per Serving
18.89 g
Dietary Fiber
3.33 g
2.22 g
463.69 mg
Total Fat
6.87 g
Sat. Fat
2.13 g
Trans Fat
0.00 g