Source: MRS 2020
MRS: 1090 — Vegetables (1000s)

Straight Cut Fries (Fried)

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, #1617
14  pounds + 4  ounces
Salt, Table, #2219
2  tablespoons


Heat vegetable oil in deep-fat fryer to 375 degrees F, or according to package directions for french fries.


Fry the frozen potato for 3 to 5 minutes, until golden brown, or according to package directions.

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


Sprinkle the fries with salt. Place the french fires under a heat lamp to keep them crisp, or cover them with aluminum foil. Cut holes in the foil and place it in the warmer until ready for service.


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


Measure a ½ cup serving to determine how many fries to serve.
Portion ½ cup 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 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

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

Nutrients Per Serving
15.93 g
Dietary Fiber
1.06 g
2.12 g
125.81 mg
Total Fat
5.58 g
Sat. Fat
0.24 g
Trans Fat
0.00 g