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Southwest Potato Wedges (Frozen) (Fat Free)
½ cup starchy vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Potatoes, Wedges, Fat Free, Low‐sodium, USDA #100356 | 18 pounds + 10 ounces |
Pan Release Spray, Vegetable Oil, #2514 | 40 second spray |
Spice Blend MS, Southwest, No Salt, #2735 | 1/2 cup |
DIRECTIONS
1. | Place potatoes in a single layer on sheet pans lined with pan liner or sprayed with pan release spray. Do not pan more potato wedges than you can serve quickly. This product may become soggy. Batch cook the potatoes to maintain quality. |
2. | Spray the potato wedges with pan release spray and sprinkle the potato wedges with Southwest Spice Blend. |
3. | Bake according to oven (combi or convection) and package or case directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Use a spatula to remove potatoes from sheet pans and place them into half-size steamtable pans (12"x10"x4"). |
5. | Serve the the potato wedges immediately. If that is not an option, place them under a heat lamp to keep potatoes crisp. The potato wedges may also be covered with aluminum foil and placed them in the warmer. Cut holes in the aluminum foil to allow the steam to escape. CCP: Cover and hold for service at 135 degrees F or higher. Check temperature every 30 minutes. |
6. | Measure a ½ cup serving of the potato wedges to determine how many wedges to serve. 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
Refer to Food Buying Guide to determine serving size.